Cook, food writer, publisher and columnist for Canvas
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Here it is, the pie that breaks hearts and wins marriage proposals. There are a few simple tricks. Firstly, roll out the pastry as thinly as you can – this makes all the difference to the pie being light and crispy on the base. Secondly, whisking some of the eggs with milk to make a custard ensures the filling is tender. I always make a big pie, as the leftovers keep in the fridge for a few days and it reheats well, but you can halve the recipe if you want and use one sheet of pastry and a 20cm x 20cm tin. Serve warm or at room temperature with a side salad and pickles or chutney.
Preheat oven to 180°C fanbake. Place a baking tray in the oven to heat – the pie will sit on this, and the heat will help crisp the base.
Dust the bench with a little flour. Join 2 sheets of pastry by pressing one end together firmly with a small overlap, then roll out thinly to fit into a 30cm x 20cm baking dish, covering the base and 3-4cm up the sides.
If using potatoes, arrange them in a single layer over the base. Arrange bacon and herbs evenly on top. Break in 8 whole eggs and then run a knife through them to break up the yolks and spread them out in the dish evenly.
In a mixing bowl, lightly whisk the remaining 4 eggs with milk, salt and pepper to taste. Pour into dish evenly over eggs.
Roll out the remaining sheet of pastry very thinly and cut into narrow strips. Arrange in a lattice pattern on top of the pie, trimming off any excess.
Place prepared pie on top of the heated baking tray and bake until the top is golden and the pastry is cooked through on the base (40-45 minutes).
The bacon and egg pie is a savoury pie consisting of a crust containing bacon, egg and sometimes onion, mushrooms, bell peppers, peas, tomato, fresh herbs and cheese. It is popular in New Zealand.
For the most delicious fried egg, use bacon fat (but you knew that, didn't you?). For the laciest edges without compromising flavor, olive oil's your best bet. If you're after something silkier, go for butter.
Dolly Parton Pie is the world-famous singer's favorite, a walnut pie with a rich, sweet filling you can enjoy whenever you get the Mule Skinner Blues! Buttery, crunchy, and melodic, Dolly Parton Pie is just what you need most when it's time to tuck into dessert.
This bacon and egg pie is not to be confused with a quiche. When you cut into this, the difference is obvious: a slice of this pie reveals whole, perfectly hard-cooked eggs hidden beneath the top crust (top crusts are another thing that quiches don't have).
Or, in the classic and possibly highest formulation: bacon, scrambled eggs and cheese on a roll. This last version at least has an abbreviation, the BEC, which is shorthand like BLT, a sandwich much more famous than the BEC.
Even though it doesn't necessarily come with a mild flavor, bacon is a total blank canvas. With the help of some extra ingredients and spices for your bacon, you can take its original savory, salty, and smoky flavor and enhance it with things like chili powder and coffee, Sriracha, maple syrup, brown sugar, or honey.
Brush uncooked bacon slices with a slurry of balsamic vinegar and maple syrup, brown sugar, or honey, place them on a rimmed, foil-lined tray in a 400°F oven, check every five minutes or two to see how things are faring, flip and baste as needed, and when the bacon is cooked and the glazed thickened, cool the bacon on ...
Spinach. There are many ways to incorporate spinach into your egg dishes, from mixing spinach into your scrambled eggs to making a delicious leafy green frittata. ...
Introduction: My name is Lidia Grady, I am a thankful, fine, glamorous, lucky, lively, pleasant, shiny person who loves writing and wants to share my knowledge and understanding with you.
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