Bacon and Egg Pie

11:25 am on 25 July 2011


300g rindless bacon, cut in thirds (can use mixture of different bacons to alter taste)
100g grated cheese
5 large eggs
Salt & freshly ground black pepper to taste
1 egg yolk beaten with 2 tablespoons cold water to glaze


Lay half the bacon over the pastry base.

Break the eggs into the pastry case & season with salt & pepper. Place remaining bacon over the eggs.

Cover in pastry and decorate as desired. Chill in the fridge for half an hour.

Meanwhile heat the oven to 180°C.  Brush the pie top with egg glaze and cook for 25-35 minutes until pastry is golden.

John Hawkesby’s wine recommendation

Pinot Noir
Greylands Ridge 2009

From Nine To Noon

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