The best Bacon and Egg Pie ever!

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
• Sides to Serve with the Pie
• How to Make Bacon and Egg Pie
• Recipe Variations
• FAQs & Tips
• Printable Recipe

Egg and Bacon Pie Ingredients

1. Leek: Is preferred as it is a mild onion taste, an onion can be substituted.
2. Cream: Cream gives the pie a richer flavour, full cream or low fat milk are also suitable to use.
3. Eggs: Go for beaultiful free range eggs, there are a lot of them in this pie.
4. Chives: Add another soft onion element, plus a splash of colour.
5. Nutmeg: A small amount for a warm nutty spice addition.
6. Parsley: Flat leaf/Italian parsley. Alternatively you could also use fresh dill as dill works so well with eggs.
7. 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.
8. 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.
9. Black Pepper: Adds a little more spice to the pie.
10. 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.
11. 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

Printable Recipe