bacon egg pie

This open-faced bacon and egg pie is a stunner!  It’s packed full of protein from the eggs and bacon and completely satisfying with the inclusion of potatoes. Serves 4 for $16 

Bacon Egg Pie

eggs

puff pastry

300 g streaky bacon

milk

potatoes,

salt

black pepper

Preheat the oven to 200°C fan bake and place an oven tray in to heat. Grease a 20x30cm oven dish.

Dust the bench with flour and roll the pastry to fit your dish. Press it into the dish so it comes up the sides.

Neatly line the pastry with 5-6 strips of bacon, then top with the thinly sliced potato.

In a mixing bowl, lightly whisk 4 of the eggs with the milk, salt and pepper. Pour the egg mixture evenly over the bacon and potato. Crack the remaining 4 eggs over the pie, breaking the yolks so they spread a little, and top with the remaining bacon.

Place your pie on the heated oven tray and bake until the pastry is golden and the egg is set -  about 40 minutes.

Serve warm or at room temperature. It will keep in a covered container in the fridge for up to 3 days.

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The most viewed bacon egg pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Bacon Egg Pie

The most viewed bacon egg pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine