Bacon and Egg Pie

By • September 20, 2009 • 2 Comments



Author Notes: My Mum has been making this since i was a little girl so it is a definite comfort food for me! It is quick, simple, and can be enjoyed at any temperature, any time of day. Can easily be adapted to include what you have on hand ( ham instead of Canadian bacon, white/yellow onions instead of green). The layers look beautiful when the pie is sliced.WeeRobina

Serves 1x 9 inch pie

  • 1x 4 oz. package thawed puff pastry
  • 1/2 pound sliced Canadian bacon (back bacon)
  • 8 large eggs
  • 3 tablespoons chopped green onions or chives
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon milk
  1. Preheat oven to 400 degrees Fahrenheit.
  2. Divide pastry in half and roll out to make top and bottom pie crust (Any storebought or homemade pastry can be used, as long as it is not pre-baked. I prefer the buttery flakiness of puff pastry.). Line 9 " pie plate with half the pastry.
  3. Arrange half of the Canadian bacon on the bottom. Crack 7 of the eggs into the pie, on top of the bacon. Break the yolks with a fork, but DON'T STIR! Sprinkle onions, salt, and pepper over eggs. Top with remaining bacon.
  4. Cover with other half of pastry and crimp edges with a floured fork. Beat remaining egg with milk, and brush over pastry. Cut a few slits on top to allow for venting. Bake for 25-30 minutes. Cool slightly before slicing.

Tags: beautiful, brunch, delicious, eggs, savory, serves a crowd, travels well, Versatile

Comments (2) Questions (0)

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almost 5 years ago WeeRobina

step 4 : beat *remaining* egg with milk.

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almost 5 years ago WeeRobina

Never mind, I was able to edit my typo. Sorry, I'm a newbie to this site! Thank you to all who try my recipe.