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.
2leeks| large leeks white part only, finely sliced and washed.
18-20slicesshort cut bacon (Canadian bacon)| reserve 4-5 whole slices, finely chop the remaining bacon
ground black pepper| a pinch for taste
½cupparsley| finely chopped (roughy ½ bunch)
¼cupchives| finely chopped (roughly 1 bunch)
1cuppouring cream (single cream)
1egg yolk| used for glaze if needed, see notes
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.
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.
GENERAL COOK’S NOTESAll oven temperatures are fan-forced, increase the temperature by 20 Deg C (70 Deg F) for convection ovens.All measurements are Australian tablespoons and cups. All measures are level, and cups are lightly packed unless specified.
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.
Herbs are fresh | Vegetables are of a medium size | Eggs are roughly 60 grams in weight (large) NUTRITIONAL INFORMATION BELOW IS A GUIDE ONLY