Prep 10 mins
Cook 30 mins
This pie is great for any occasion as a man meal. Quick and easy, and in 1984 the approx cost was only $3 - $4. You can work out how much that is these days ;). This can be served hot or cold.
- 2 sheets ready rolled puff pastry
- 250 g bacon
- 6 eggs
- 2 tablespoons chopped parsley
- 1 egg yolk
- 1 teaspoon water
- Line base of pie plate (base measures 20cm) with one sheet of the pastry; refrigerate while preparing filling. Remove rind and excess fat from bacon, chop roughly.
- Fry in pan 3 minutes until just soft, drain; cool. Place half the bacon in the pastry case, break eggs on top, one at a time, careful not to break the yolks.
- Season with pepper, top with remaining bacon, sprinkle with parsley.
- Place remaining pastry on top, trim edges, press pastry together. Brush with combined egg yolk and water. Bake in a hot oven for 15 minutes. Reduce heat to moderate, cook for a further 15 minutes or until browned.
Really quick and tasty! I used filo pastry because it was all I had and while flaky it was a nice variation. In the past I've made egg & bacon pies by whisking the eggs but thought the idea of just cracking them gave it a much nicer texture.
The family really enjoyed this - very easy preparation. Served with potato gratin, steamed broccoli & peas - it was a tasty dinner. One comment however was that It may be a little salty.
Coming from a quiche generation, I had never actually made an egg and bacon pie, but this one is lovely. It is very quick to assemble (God bless whoever invented frozen pastry!) and very tasty. The kids loved it. Thanks.