A classic Bacon and Egg Pie packed with bacon, whole eggs, leek, and fresh herbs. Delicious served warm for a casual dinner or cold as the perfect picnic centrepiece. The use of whole eggs really makes this pie a showstopper.
Besides tasting amazing what I do love about this pie is the whole eggs dotted throughout. There is an eggy reveal with every slice.
It's a generous pie, feeding 6-8 people, and is a little different from the standard classic, but still a classic in my books. I pimp the pie up with a generous addition of fresh parsley and chives. Plus an extra bacon injection with a layer of shortcut bacon (Canadian bacon) before adding the pie top.
It's a hearty pie that is just as tasty served warm or cold, for breakfast, brunch, or dinner. It even freezes well as a whole pie, half pie, or in single-serve slices.
Sara xxx
What's in this post
Egg and Bacon Pie Ingredients
- Leek: Is preferred as it is a mild onion taste, an onion can be substituted.
- Cream: Cream gives the pie a richer flavour, full cream or low fat milk are also suitable to use.
- Eggs: Go for beaultiful free range eggs, there are a lot of them in this pie.
- Chives: Add another soft onion element, plus a splash of colour.
- Nutmeg: A small amount for a warm nutty spice addition.
- Parsley: Flat leaf/Italian parsley. Alternatively you could also use fresh dill as dill works so well with eggs.
- Bacon: Short cut (Canadian or back bacon) lean bacon is my personal preference. It cuts down the fat content in the pie, plus I'm not a fan of large chunks of bacon fat in the pie.
- Shortcrust Pasty: I use frozen storebought pastry to make my and your life easier. Of course you can make your own pastry if you wish. Shortcrust pastry is used for the pie shell.
- Black Pepper: Adds a little more spice to the pie.
- Puff Pastry: Storebought as per my above notes. The puff pastry gives the top of the pie a lovely flaky finish. You can use shortcrust for both top and bottom if you prefer.
- Butter (not pictured): It's used for sautéing the leeks.
Sides to Serve with the Pie
Because the bacon and egg pie is quite hearty, salad is the perfect accompaniment. I prefer to stay away from heavy pasta or potato salads, but that doesn't mean you have to. It really all depends on how, why, and where you are serving the pie.
- Green Garden Salad with a simple vinagarette.
- I find the touch of acid from the tomatoes in the Tomato, Mozzarella, and Basil Salad goes lovely with it.
- Broccolini Slaw adds some extra crunch and texture.
- If you end up making this pie with gluten free pastry this quinoa tabouli salad would be perfect.
- Serving the pie as part of a larger spread for a big crowd? Then why not add a potato salad or Hawaiian macaroni salad to the selection. I did say it all depends on the situation.
How to Make Bacon and Egg Pie
Scroll to the bottom of the page for a printable version of this recipe.
Pre-heat oven 190°C/375°F. Melt butter in a medium size frying pan over medium heat. Add leeks and sauté until they are soft.
Be careful not to brown the leeks, reduce the heat if needed. This will take approximately 8 minutes.
Add chopped bacon to the leek mixture and continue to cook for another 5 minutes to allow any bacon fat to slightly render. Again you are not wanting to brown the leeks or the bacon. (Make sure you have reserved 4-5 slices of bacon.)
Sprinkle nutmeg over the bacon and leek mixture. Mix through and cook for a further 1 minute. Taste and season with black pepper.
Remove bacon and leek mixture from the heat and set aside to cool until needed.
Line a deep 21cm/8 inch loose based cake tin with shortcrust pastry. Bring the pastry up and over the edges of the tin. Prick the base of the pie shell with a fork.
Alternatively, you can use a 24-26cm/9½-10 inch pie dish.
Lay two-thirds of the bacon and leek mixture over the base of the pie shell.
Using a spoon (or clean finger) make 10 egg size hollows in the bacon and leek mixture. Then crack an egg into each of the 10 hollows. (You are only using 10 eggs at this point.)
Making the hollows or indents will keep the egg yolks in place, where you want them, instead of sliding all over the top of the bacon leek mixture.
Sprinkle the remaining bacon and leek mixture over the top of the eggs. Then sprinkle over the layer of parsley and chives.
In a bowl whisk two eggs and cream until combined. Gently pour the egg and cream mixture over the top of the herb layer. Top the pie with the slices of the reserved bacon. Overlapping each slice slightly.
Top the pie with interwoven strips of puff pastry. Crimp the edges of the pie with a fork, firmly pressing the puff pastry to the shortcrust pastry shell.
Alternatively, use one solid piece of puff pastry to top the pie.
Trim excess pastry from the edges of the bacon and egg pie to make a neat finish.
Brush any escaping egg and cream mixture over the top of the pie with a pastry brush. If you don't have any escaping mixture, brush the top of the pie with a mixture of beaten egg yolk and 1 tablespoon of water.
Place the pie on a baking sheet/tray and put in the oven to bake for 45-50 minutes, or until golden and cooked through.
If the top of the pie looks like it will burn before baking time is up, lightly cover it with aluminium foil.
When the pie has finished baking, remove it from the oven and allow it to cool before removing it from the loose based tin. If using a pie dish the pie can be served in this.
Recipe Variations
Obviously, I love this recipe as I have given you. I stand by my claim that it is the best bacon and egg pie ever. Saying that, there is no reason why you can't change things up every once and a while.
- Add a layer of tomato relish to the base before layering on the leeks and bacon.
- Sprinkle a layer of mixed grated gruyère and emmental for a cheesy kick.
- Cook and dice a couple of thin Irish pork sausages and sprinkle them over the base with the leeks and bacon.
- Go topless, instead of a puff pastry top sprinkle over some cheese.
- Keep it simple and have a filling of only egg and bacon.
- Insert some extra veg by adding a layer of mixed spinach and tomato.
FAQs & Tips
By using both kinds of pastry you end up with a crisp pie shell and a flaky puffed pie top. You could choose to use either shortcrust or puff for the entire pie if preferred. I feel using a combination of both gives a better final result.
If the top of your pie is browning quicker than the rest of the pie is cooking, cover it loosely with a piece of aluminium foil. This will help the top not to burn.
Egg and bacon in a pie is the perfect breakfast pie. The combination of two breakfast favourites in pie form. It also makes the perfect dish for brunch, lunch, or dinner. As it is a "solid" pie it also travels really well for picnics.
Yes, you can. Once the pie has completely cooled wrap it well in two layers of plastic wrap. Then wrap it in aluminium foil before placing it in the freezer. It will keep for up to 3 months frozen.
You can also freeze the pie in individual slices, or freeze half a pie. Wrap the slices individually, or half pie, as per the whole pie.
You have two options. You can let the pie defrost or re-heat it straight from the freezer.
If frozen place the unwrapped pie on a lined baking sheet in the oven at 160°C/320°F and bake until it has defrosted. Then turn up the heat to 180°C/360°F for 15-20 minutes until the pie is warmed through.
If the pie is defrosted place it in the oven on a lined baking sheet and bake at 180°C/360°F for 15-20 minutes until the pie is warmed through.
The pie will keep for 4-5 days covered in the fridge.
Printable Recipe
Egg and Bacon Pie
Ingredients
- 2 tablespoons butter
- 2 sheets shortcrust pastry
- 2 sheets puff pastry
- 2 leeks | large leeks white part only, finely sliced and washed.
- 18-20 slices short cut bacon (Canadian bacon) | reserve 4-5 whole slices, finely chop the remaining bacon
- ½ teaspoon ground nutmeg
- ground black pepper | a pinch for taste
- 12 eggs
- ½ cup parsley | finely chopped (roughy ½ bunch)
- ¼ cup chives | finely chopped (roughly 1 bunch)
- 1 cup pouring cream (single cream)
- 1 egg yolk | used for glaze if needed, see notes
Instructions
- Pre-heat oven 190°C/375°F.
- Melt butter in a medium size frying pan over medium heat. Add leeks and sauté until they are soft.Be careful not to brown the leeks, reduce the heat if needed. This will take approximately 8 minutes.
- Add chopped bacon to the leek mixture and continue to cook for another 5 minutes to allow any bacon fat to slightly render. Again you are not wanting to brown the leeks or the bacon.Make sure you have reserved 4-5 slices of bacon.
- Sprinkle nutmeg over the bacon and leek mixture. Mix through and cook for a further 1 minute. Taste and season with black pepper.
- Remove bacon and leek mixture from the heat and set aside to cool until needed.
- Line a deep 21cm/8 inch loose based cake tin with shortcrust pastry. Bring the pastry up and over the edges of the tin. Prick the base of the pie shell with a fork.Alternatively, you can use a 24-26cm/9½-10 inch pie dish.
- Lay two thirds of the bacon and leek mixture over the base of the pie shell.
- Using a spoon (or clean finger) make 10 egg size hollows in the bacon and leek mixture. Then crack an egg into each of the 10 hollows. You are only using 10 eggs at this point.Making the hollows or indents will keep the egg yolks in place, where you want them, instead of sliding all over the top of the bacon leek mixture.
- Sprinkle the remaining bacon and leek mixture over the top of the eggs.
- Then sprinkle over the layer of parsley and chives.
- In a bowl whisk two eggs and cream until combined.
- Gently pour the egg and cream mixture over the top of the herb layer.
- Top the pie with the slices of the reserved bacon. Overlapping each slice slightly.
- Top the pie with interwoven strips of puff pastry. Crimp the edges of the pie with a fork, firmly pressing the puff pastry to the shortcrust pastry shell.Alternatively, use one solid piece of puff pastry to top the pie.
- Trim excess pastry from the edges of the bacon and egg pie to make a neat finish.
- Brush any escaping egg and cream mixture over the top of the pie with a pastry brush.If you don't have any escaping mixture, brush the top of the pie with a mixture of beaten egg yolk and 1 tablespoon of water.
- Place the pie on a baking sheet/tray and put in the oven to bake for 45-50 minutes, or until golden and cooked through.If the top of the pie looks like it will burn before baking time is up, lightly cover it with aluminium foil.
- When the pie has finished baking, remove it from the oven and allow it to cool before removing it from the loose based tin.If using a pie dish the pie can be served in this.
- The bacon and egg pie is best served warm but is also perfect at room temperature.
Oven Temperatures
All oven temperatures are fan forced.
Measurement Notes
All measurements are Australian metric standard. All measures are level, and cups are lightly packed unless specified. 1 teaspoon = 5ml / 1 tablespoon = 20mls / 1 cup = 250ml /4 teaspoons = 1 tablespoon.
Recipe Notes
- Add a layer of tomato relish to the base before layering on the leeks and bacon.
- Sprinkle a layer of mixed grated gruyère and emmental for a cheesy kick.
- Cook and dice a couple of thin Irish pork sausages and sprinkle them over the base with the leeks and bacon.
- Go topless, instead of a puff pastry top sprinkle over some cheese.
- Keep it simple and have a filling of only egg and bacon.
- Insert some extra veg by adding a layer of mixed spinach and tomato.
- 1 teaspoon equals 5ml
- 1 tablespoon equals 20 ml (Nth America, NZ & UK use 15ml tablespoons)
- 1 cup equals 250ml (Nth America use 237ml)
- 4 teaspoons equal 1 tablespoon
- I use the below unless specified in my recipes.
NUTRITIONAL INFORMATION
The recipe's nutritional information is an approximation based on an online calculator. It is meant solely for reference purposes. If you're looking for precise details, be sure to double-check with your own research.
Robin Slusher
Can this be made ahead?
Sara McCleary
Hi Robin
As mentioned in the FAQs above, yes it can be, and it can be frozen as well.
Cheers, Sara
Christine
Hi Sue, I’m a little confused by the 2 sheets of each pastry. Are they layered? Of is the second sheet to add around the sides?
Sara McCleary
Hi Christine,
As per the recipe, the shotcrust is for the base and the puff is for the top. You line the whole tin with the shortcrust, bottom and sides, like a pie.
Cheers, Sara
Sue R
This looks great Sara. Think I'll give this a trial run next week and if I do well I'll make one for my very pregnant DIL for them to eat over Christmas. Thanks! Giving it 5 stars since I know it'll be good.
Sara McCleary
Hi Sue,
Hope you and the family enjoy it, especially the DIL. Thank you also for your confidence in my recipes, I'm very flattered.
Cheers, Sara