Egg and Bacon Pie
Bacon and egg pie is an absolute classic recipe in New Zealand. This pie is incredibly versatile, being perfect to serve for breakfast, lunch or even dinner. It can be served warm or cold, also making it a great picnic option.
Ingredients
- 1 tablespoon olive oil
- 1 onion peeled and finely diced
- 4 slices bacon diced
- 9 eggs 6 whole, 2 scrambled and 1 for brushing
- ½ cup grated cheese
- ¼ cup finely chopped fresh parsley
- 1 tablespoons milk
- salt and pepper to taste
- 2 sheets puff pastry thawed
Instructions
- Preheat the oven to 180c.
- Heat the olive oil in a frying pan over a medium-high heat and cook the onion and bacon, stirring, until the onion has softened. Set aside.
- Add to a small mixing bowl 2 of the eggs, the grated cheese, parsley, milk and salt and pepper. Whisk together with a fork until well combined.
- Line a round pie dish with 1 sheet of puff pastry. Top with half of the onion mixture, then crack over 6 of the eggs. Pour over the whisked egg mixture, then top with the remaining onion mixture.
- Cover the pie with the remaining pastry sheet. Whisk the last egg in a small bowl, then use a pastry brush to brush over the pastry.
- Bake the pie for 40 minutes, covering with foil partway through the cooking time if the pastry is browning too quickly.