Bacon and Egg Pie

26 Jan 2015

The classic bacon and egg pie, the best.

My earliest memories of bacon and egg pie are with childhood friend and next door neighbour Kristen, who's mum would take us to the beach equipped with bacon and egg pie in a picnic basket. There was no better feeling in your tummy than a handful of warm bacon and egg pie after hours of running through the sand and splashing in the water. You can make your bacon and egg pie as elaborate or as simple as you like. The recipe I've included is the basic version, however you'll see in the photos that I've added some extras like parsley and chopped tomato. There is no right or wrong, as long you end up with nice, golden pastry I assure you that this will go down as a treat!

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I've been on the look out for more pastries and quiches to try in the kitchen. Do you have something that you usually make as a family favourite? If so, I would love the recipe to try!

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Bacon and Egg Pie

Ingredients

1 packet of puff pastry
500g of streaky bacon
12 eggs
Handful of fresh parsley, chopped
Salt & pepper to taste

Method

Preheat oven to 180 degrees.

Line a dish with pastry so that the bottom and sides are covered. Leave some for the top.

Dice up bacon into small pieces. One by one crack one layer of eggs into the dish, without breaking them if you can. Sprinkle some bacon pieces and parsley evenly over the eggs. Shake salt and pepper over to taste. Repeat in layers until you run out of ingredients.

Lay pastry over the top and close over by folding the edges in.

Bake for 45 minutes or until golden.

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