Bacon & Egg Pie



I've dropped in to say hi and leave you with this delicious Bacon and Egg Pie recipe. If you hadn't read my announcement from last week you will know why I have been a little lax in posting anything here for the past three months. I thought things were improving over the past two weeks but the weekend just gone left me feeling drained and unwell again. It was a reach for the crackers and lemonade and to turn my nose up at anything else kind of deal. I did manage to make a curry over the weekend which was a feat in itself at the moment and surprised myself with a few mouthfuls.

Since I knew what to expect with the onlslaught of morning sickness leading up to this pregnancy. I managed to indulge my husband and I in some tasty meals before the morning sickness hit and I was left retching while making dinner. You know all the fun stuff. I think I managed to get in a lasagna, curry, a roast lamb and this bacon and egg pie before I started feeling the squirmish nausea that comes just as you try to prepare dinner. This pie recipe has been sitting in the draft folder of my blog for the last three months waiting for me to surface from the world of nausea and tell you about it.



This pie is the best of a bacon and egg breasfast with wrapped in a delicous crust. I wanted to make the crust a little bit healthier so I opted to use a mix of spelt and wholemeal flour. I got all fancy with the top and created a lattice effect but if you are like me most of the time and running on empty by dinner time just make a normal pie crust top or none at all which is also fine too. I just like the egg yolks peeking out through the lattice. This pie makes a great midweek meal but what I found too was that I enjoyed it the next day for lunch and maybe even breakfast one morning. I would totally make it again for a brunch as it makes a pretty decent sized pie which would easily feed eight or so people. I served this for dinner with my green bean and zucchini salad that I had leftover from the previous night. Easy peasy.


Egg & Bacon Pie

by The Whimsical Wife
Prep Time: 25 min + resting time
Cook Time: 45-60 minutes
Serves: 6-8

Ingredients
    Crust
    • 1 cup spelt flour
    • 1 cup plain wholemeal flour
    • 1 egg white
    • 1/3 cup butter
    • pinch salt
    • 4 tablespoon cold water
    Filling
    • 6 eggs, lightly beaten + 4 to crack on top
    • 8 rashers shortcut bacon, finely diced
    • 1 large onion, sliced
    • 2 cloves garlic
    • 5-6 sprigs fresh thyme
    • 1 tablespoon fresh basil
    • 1 large tomato, sliced
    • 2 kale leaves, stalk removed and roughly chopped
    • salt/pepper
    Instructions
    For the crust
    In a large mixing bowl place the flours along with the butter. Using the tips of your fingers rub the butter into the flour until it resembles bread crumbs. Add the salt, egg white and water. Using a flat bladed knife mix the ingredients together to form a firm dough. Wrap with cling film and place in the fridge to rest for 30 minutes.
    For the Filling
    In a medium sauce pan place a little olive oil. Add the bacon, onion and garlic and saute for 5-8 minutes until the onion is translucent. Remove from the heat and cool.
    Assemble
    Preheat an oven to 180 degrees (fanbake) Spray a little oil into the pie dish you will be using.
    Remove the dough from the fridge and sprinkle a little flour onto the bench. Roll out to about 1/2 cm thick. Lift the dough and place into the pie dish. Tuck the dough in and cut off any excess dough hanging over the edges. Roll this dough out again and slice 1 cm strips for the lattice top to be used later.
    Place the cooled bacon and onion mixture into the dough lined pie dish. Sprinkle over the thyme, basil and kale leaves. Pour the beaten eggs slowly over the pie mixture. Lay slices of tomoto over the top. Crack the remaining four eggs over the top of the pie and use the leftover strips of dough to form the lattice top. Alternatively you could make a simple pie crust.
    Brush a little milk over the top of the pie and place into the oven. Bake for 45-60 minutes checking to see that the eggs have cooked in the center.
    Remove and let cool slightly before slicing.
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    If my memory serves me right (which at the moment may not always be true and correct due to baby brain) I think J.D loved this. He's a pastry fiend like his mum and I think he picked it all off his piece of pie before digging into the filling. I find it interesting to see the traits this little guy is showing from each of us. He is favouring my personality more than hubby's and I cringe sometimes at his attitude and behaviour and think "this is what my mum had to put up with from me!" Eeek. I am getting my own back now - SORRY MUM!. I am already dreading the teenage years and he's not even two.




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