Egg and Bacon Pie

Name: Egg and Bacon Pie
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Ingredients: 2 frozen puff pastry sheets; 1 cup chopped bacon; 6 eggs; ¼ onion, finely chopped; 2 tablespoons chopped parsley; ½ teaspoon Worcestershire sauce; salt and pepper; milk

User Reviews

4.8

15 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings
6 servings
Calories
562 kcal
Course
Main Course, Breakfast
Cuisine
Australian, British, New Zealand

Egg and Bacon Pie

Jeremy Davis

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Hearty and satisfying, this traditional Egg and Bacon Pie is easy to make and perfect for breakfast, lunch or dinner.

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Ingredients

Servings

2 frozen puff pastry sheets
1 cup chopped bacon (200 grams)
6 eggs
¼ onion, finely chopped
2 tablespoons chopped parsley
½ teaspoon Worcestershire sauce
salt and pepper (to taste)
milk (to brush top of pie)

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Instructions

Pre-heat oven to hot (200 degrees celsius / 390 degrees fahrenheit, fan-forced).
Pour boiling water over the chopped bacon and allow to steep for 10 minutes.
Grease the pie dish and line with one of the pastry sheets. Place in the fridge.
Once bacon has steeped for 10 minutes, drain off water and fry for 2-3 minutes.
Take the pastry case out of the fridge and add half of the bacon, half of the onion and half of the parsley.
Carefully add eggs on top, and break one or two of the yolks (if you didn't already break them when adding to the pastry shell).
Sprinkle salt and pepper and Worcestershire sauce over the top of the eggs. Add remaining bacon, onion and parsley on top.
Place remaining pastry sheet on top. Press edges together and trim any excess pastry.
Brush with a little milk.
Bake in hot oven for 15 minutes. Reduce temperature to moderate (180 degrees celsius / 355 degrees fahrenheit, fan-forced) and continue to bake for another 20-25 minutes or until pastry is golden brown.
Serve hot or cold.

Notes

Storing:
It should keep for up to a few days if stored, covered or in an airtight container, in the fridge.
To re-heat, place in a moderate oven (covering the pie with foil to prevent it drying out). This should take between 10 and 20 minutes. You could also re-heat in the microwave oven for about a minute.
Freezing:
Technically, you can freeze it. However, it can affect the texture of the egg so I recommend making this up fresh and eating any leftovers (stored in the fridge) within a few days.
Nutrition:
The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.
Tips:
Serve with homemade Tomato Relish or Tomato Sauce.
Don't skip the step of steeping the bacon. "The addition of water keeps the initial cooking temperature low and gentle, so the meat retains its moisture and stays tender as the fat renders." (From America's Test Kitchen website).

Nutrition Information

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Calories 562kcal (28%) Carbohydrates 38g (13%) Protein 20g (40%) Fat 37g (57%) Saturated Fat 10g (50%) Polyunsaturated Fat 5g Monounsaturated Fat 19g Trans Fat 0.02g Cholesterol 164mg (55%) Sodium 1062mg (44%) Potassium 129mg (4%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 351IU (7%) Vitamin C 2mg (2%) Calcium 36mg (4%) Iron 3mg (17%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 562 kcal

% Daily Value*

Calories	562kcal	28%
Carbohydrates	38g	13%
Protein	20g	40%
Fat	37g	57%
Saturated Fat	10g	50%
Polyunsaturated Fat	5g	29%
Monounsaturated Fat	19g	95%
Trans Fat	0.02g	1%
Cholesterol	164mg	55%
Sodium	1062mg	44%
Potassium	129mg	3%
Fiber	1g	4%
Sugar	1g	2%
Vitamin A	351IU	7%
Vitamin C	2mg	2%
Calcium	36mg	4%
Iron	3mg	17%