Description
Hearty New Zealand egg and bacon pie delivers comfort in every slice, blending rustic charm with classic breakfast flavors. Flaky pastry, rich eggs, and crispy bacon create a satisfying meal you’ll crave from first bite to last.
Ingredients
Scale
Main Ingredients:
- 8 free-range eggs
- 5 rashers shortcut bacon
- 2 sheets frozen shortcrust pastry
- 1 sheet frozen butter puff pastry
- 500 grams (17.6 ounces) sweet berry truss tomatoes
Herbs and Seasonings:
- 1/4 cup (4 tablespoons) continental parsley
- 2 tablespoons fresh basil leaves
- 1 pinch ground nutmeg
- 4 spring onions
Additional Ingredients:
- 1/2 cup (120 milliliters) pure cream
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
Instructions
- Prepare a 20cm pie tin by lining with chilled shortcrust pastry, ensuring smooth coverage and edges.
- Execute blind baking technique: place parchment with pie weights, bake at 200°C for 10 minutes, then remove weights and continue baking for additional 10 minutes until lightly golden.
- Sauté bacon in oil until crisp, incorporating finely chopped onions and fresh parsley, then allow mixture to cool completely.
- Distribute cooled bacon mixture evenly across pre-baked pastry base.
- Create delicate wells in the filling, carefully cracking whole eggs into designated spaces.
- Prepare custard mixture by whisking cream, remaining eggs, ground nutmeg, and seasonings until smoothly combined.
- Gently pour custard over bacon and egg-filled base, reserving small amount for pastry glaze.
- Cover pie with puff pastry lid, crimping edges to seal and creating decorative pattern.
- Brush pastry surface with reserved egg mixture for glossy, golden finish.
- Bake at 200°C for 30-35 minutes until pastry turns rich golden brown and filling sets.
- While pie rests, quickly roast cherry tomatoes with olive oil and balsamic vinegar for 15 minutes.
- Garnish pie with roasted tomatoes and fresh basil leaves before serving.
Notes
- Let the pie rest after baking to help set the filling and make slicing easier.
- Blind baking the pastry prevents a soggy bottom and ensures a crisp crust.
- Cooling the bacon mixture prevents the eggs from scrambling when added.
- Experiment with different herbs like chives or thyme for extra flavor depth.
- Use fresh, free-range eggs for the best taste and richest color.
- For a lighter version, swap cream with milk and use less bacon.
- Serve with a fresh green salad to balance the richness of the pie.
- Prepare ahead by making the pie a day before and reheating gently.
- Prep Time: 35 mins
- Cook Time: 45-50 mins
- Category: Breakfast, Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 6
- Calories: 390 kcal
- Sugar: 3 g
- Sodium: 410 mg
- Fat: 28 g
- Saturated Fat: 11 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 16 g
- Cholesterol: 185 mg