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Bacon and egg pie
Course:
Brunch, Lunch, Snack
Cuisine:
English
Keyword:
egg, pie, smoky bacon
Servings:
4
people
Author:
Steve Paris
Bacon and egg pie is a classic New Zealand comfort food. Every home cook has their own variation. The influence that most shaped this pie would have to be my mother.
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Ingredients
8
eggs
1
egg yolk
whisked
2
large tomatoes
1/2
cup
green onions
finely diced
250
g
pancetta
or bacon. About 8 rashes
325
g
flaky pastry
aka puff pastry. Normally purchased frozen
10
g
butter
Instructions
Preheat the oven to 200 degC
Remove the stalk of the tomatoes, and slice.
Roll out 2/3 of the pastry into a square with a thickness of several millimeters. It should be about 35 cm square.
Roll out the other 1/3 into a 20cm square, and cut into strips.
Smear the butter around the inside of a 20cm square baking dish.
Lay the 35 cm square piece of pastry into the baking dish. It is OK if it extends above the edges, as it will shrink a bit.
Bake in the oven until it starts getting a little crisp and puffing up.
Remove from the oven.
Lay half the prosciutto on top of the pastry.
Lay half the sliced tomatoes on top of the prosciutto.
Break 4 of the eggs on top of the tomatoes.
Sprinkle half the green onions over the eggs.
Repeat with the other half of each of these ingredients.
Top with the strips of pastry in a pattern of your choosing.
Brush with the whisked egg yolk.
Bake in the oven for 30 to 45 minutes, until the pastry crisp and golden.
Rest for 10 minutes before cutting and serving.
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