breakfast pie

We perfected breakfast pizza — by perfected we mean added gruyére and bacon — because it's never too early for pizza.

Bacon Gruyére Breakfast "Pie"

(half of 17.3 oz. package) frozen puff pastry, thawed

sour cream

c. shredded Gruyère cheese

bacon

eggs

thyme leaves,

A classic Bacon and Egg Pie packed with bacon, whole eggs, leek, and fresh herbs.  Delicious served warm for a casual dinner or cold as the perfect picnic centrepiece.  The use of whole eggs really makes this pie a showstopper.

Egg and Bacon Pie

butter

shortcrust pastry

puff pastry

leeks (| large leeks white part only, finely sliced and washed.)

18-20 slices short cut bacon (Canadian bacon) (| reserve 4-5 whole slices, finely chop the remaining bacon)

nutmeg

black pepper

parsley (| finely chopped (roughy ½ bunch))

chives (| finely chopped (roughly 1 bunch))

pouring cream (single cream)

Pre-heat oven 190°C/375°F.

Melt butter in a medium size frying pan over medium heat. Add leeks and sauté until they are soft.Be careful not to brown the leeks, reduce the heat if needed. This will take approximately 8 minutes.

Add chopped bacon to the leek mixture and continue to cook for another 5 minutes to allow any bacon fat to slightly render. Again you are not wanting to brown the leeks or the bacon.Make sure you have reserved 4-5 slices of bacon.

Sprinkle nutmeg over the bacon and leek mixture. Mix through and cook for a further 1 minute.  Taste and season with black pepper.

Remove bacon and leek mixture from the heat and set aside to cool until needed.

Line a deep 21cm/8 inch loose based cake tin with shortcrust pastry. Bring the pastry up and over the edges of the tin. Prick the base of the pie shell with a fork.Alternatively, you can use a 24-26cm/9½-10 inch pie dish.

Lay two thirds of the bacon and leek mixture over the base of the pie shell.

Using a spoon (or clean finger) make 10 egg size hollows in the bacon and leek mixture. Then crack an egg into each of the 10 hollows. You are only using 10 eggs at this point.Making the hollows or indents will keep the egg yolks in place, where you want them, instead of sliding all over the top of the bacon leek mixture.

Sprinkle the remaining bacon and leek mixture over the top of the eggs.

Then sprinkle over the layer of parsley and chives.

In a bowl whisk two eggs and cream until combined.

Gently pour the egg and cream mixture over the top of the herb layer.

Top the pie with the slices of the reserved bacon. Overlapping each slice slightly.

Top the pie with interwoven strips of puff pastry. Crimp the edges of the pie with a fork, firmly pressing the puff pastry to the shortcrust pastry shell.Alternatively, use one solid piece of puff pastry to top the pie.

Trim excess pastry from the edges of the bacon and egg pie to make a neat finish.

Brush any escaping egg and cream mixture over the top of the pie with a pastry brush.If you don&#39;t have any escaping mixture, brush the top of the pie with a mixture of beaten egg yolk and 1 tablespoon of water.

Place the pie on a baking sheet/tray and put in the oven to bake for 45-50 minutes, or until golden and cooked through.If the top of the pie looks like it will burn before baking time is up, lightly cover it with aluminium foil.

When the pie has finished baking, remove it from the oven and allow it to cool before removing it from the loose based tin.If using a pie dish the pie can be served in this.

The bacon and egg pie is best served warm but is also perfect at room temperature.

I have cooked many an egg and bacon pie, but I keep coming back to this recipe. I spread the base with my homemade tomato relish and bake the pie topless. This pie always comes out perfectly and tasty. To ensure the pastry base bakes I place the unbaked pie in its tin on a metal baking tray that I pop in the oven as the oven heats up. No more soggy bottoms! Oh, and it freezes perfectly in portions.

Hi Sara.
Just wanted to say that we love this recipe. 
I did it a few weeks ago, and it was a hit with the family.
So I did another 1 last night.
I tweaked it ever so mildly, but it gave me the oomph I was wanting.
Firstly,... more bacon. ?
Second, I replaced the nutmeg with 1 teaspoon of chilli flakes.
And that was it.
BANG!
AWESOME recipe. 
Thank you.
Wayne

This looks great Sara. Think I'll give this a trial run next week and if I do well I'll make one for my very pregnant DIL for them to eat over Christmas. Thanks! Giving it 5 stars since I know it'll be good.

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Bacon Gruyére Breakfast "Pie"

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Top 2 breakfast pie recipes from across the web

The most viewed breakfast 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 Gruyére Breakfast "Pie"

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