Bacon and egg pie

An old classic bacon and egg pie that always works well for lunch.

All my favorite brunch ingredients wrapped up in a crisp, buttery pastry.

This recipe for bacon and egg pie is easy to make at home . It’s packed with flavor and simple ingredients.

Fresh eggs from the farm are the most likely main ingredient for lunch at my place.

This pie pairs well with this amazing green tomato and chili chutney recipe on this site

Jump to:

• Ingredients
• How to make this
• Variations
• Storage
• Farm fresh eggs
• Related
• Pairing

Ingredients

See recipe card for quantities.

The secret to a good pie is to use only the best ingredients.

Only use free range eggs and bacon as they are superior to the products that are not free ranged.

You can find a recipe for puff pastry here or you can buy frozen sheets in most supermarkets

How to make this

• Grease the pie tin
• Line the pie tin with a pastry sheet. Fork the base.
• Fry bacon until crispy.
• Once the bacon is cool cut into pieces and scatter half at the base, then scatter with spinach and herbs, then tomatoes.
• Crack the eggs on top evenly spaced.
• With a sharp knife slit the egg yolks on top and let the yolk just slowly seep out. (Most part of the egg should still be intact)
• Season with salt and pepper
• Scatter with the rest of the bacon then the cheese on top.
• Put another sheet of pastry on top.
• Squeeze the pastry edges together and cut off any excess pastry.
• Brush the top with egg yolk or milk. Cut a few holes in the pastry lid with a sharp small knife.
• Bake 160C for about 45 minutes or until the pie is cooked through. 

The ultimate Bacon and egg pie are a classic with crispy bacon, eggs, cheese and flaky puff pastry! Perfect for breakfast or lunch!

Variations

There are many amazing variations possible when it comes to making a bacon and egg pie. I like mine with smokey bacon, free range eggs, cheese, tomato and spinach.

You can keep it simple and have just bacon and eggs inside or substitute the bacon for ham if that's your choice.

You can also fill the pie with anything from relish, onions, to peas!

That's the great thing with a pie. Just put your favorite filling inside and you cant go wrong.

The only ingredient that can't substitute in this recipe is the eggs as they are holding the pie together.

Storage

Bacon and egg Pie makes amazing leftovers.

I always make extra and put it in lunch boxes the next day. It will last in the fridge for 3-4 days

Freezing bacon and egg pie is fine too. Best to freeze the pie whole as suppose to individual cut portions. It will last in the freezer for up to 4 months.

Farm fresh eggs

Free range eggs are such a good protein. Easy to prepare, healthy, versatile and filling.

You'll never find fresher eggs then if you raise your own hens. Hens with a natural diet and total free-range access lay the tastiest and healthiest eggs there is.

Raising hens for eggs is very rewarding. You can be sure that you are cooking and eating real free ranged, fresh and most natural eggs possible. Read more about raising hens here.

This tasty bacon and egg pie can be eaten warm or cold which makes it great to put in the lunch box or packed for a picnic.

Related

Looking for other farm-style recipes like this? Try these:

Lamb and courgette bake

Venison mushroom stew

Pairing

These are my favorite condiments to serve with this bacon and egg pie:

Green tomato and chilli chutney

Easy Strawberry tree jam (arbutus unedo)