Country Style Egg and Bacon Pie
Sink your fork into this hearty Country Style Egg and Bacon Pie, a comforting classic that’s perfect for breakfast, brunch, or even a light dinner. This recipe features a flaky, golden shortcrust pastry filled with savory layers of crispy bacon, sautéed onions, and a creamy egg-and-cheddar mixture, making every bite rich and satisfying. A couple of whole eggs are cracked on top before baking, creating beautiful, intact yolk “pockets” that add visual appeal and extra flavor. Fresh parsley and a touch of seasoning elevate the dish with subtle herbaceous notes. Easy to prepare and utterly irresistible, this savory pie is an excellent centerpiece for any meal and tastes delicious both warm and at room temperature. Perfect for feeding a crowd, it’s sure to become a family favorite!
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Recipe Information
Ingredients
- 500 g shortcrust pastry
- 8 slices bacon rashers
- 6 large eggs
- 100 ml heavy cream
- 100 g cheddar cheese, grated
- 1 medium onion, finely chopped
- 2 tbsp parsley, chopped
- 0.5 tsp salt
- 0.5 tsp black pepper
- 1 tbsp butter (for greasing)
Instructions
Preheat your oven to 180°C (350°F). Lightly grease a 9-inch pie dish with the butter and set aside.
Roll out the shortcrust pastry on a floured surface to about 1/4 inch thickness. Gently line the prepared pie dish with the pastry, trimming any excess edges. Chill in the refrigerator while preparing the filling.
In a dry skillet over medium heat, cook the bacon slices until they are golden but not too crisp. Remove from the skillet and drain on paper towels. Once cooled, chop into bite-sized pieces.
In the same skillet, sauté the finely chopped onion until transparent and fragrant, about 3–5 minutes. Set aside to cool slightly.
In a bowl, whisk together 4 of the eggs and the heavy cream until well combined. Stir in the grated cheese, chopped parsley, salt, and black pepper.
Remove the pie dish from the refrigerator. Evenly spread the chopped bacon and sautéed onion across the pastry base.
Pour the egg and cream mixture over the bacon and onions, making sure the ingredients are evenly distributed.
Carefully crack the remaining 2 eggs directly over the top of the filling, spacing them apart, to create intact egg “pockets.”
Bake in the preheated oven for 40–45 minutes, or until the pie is golden brown, and the filling is set. A knife inserted into the center should come out clean.
Allow the pie to cool for 10 minutes before slicing and serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
662 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.0 g | 55% | |
| Saturated Fat | 20.9 g | 104% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 246 mg | 82% | |
| Sodium | 972 mg | 42% | |
| Total Carbohydrate | 44.9 g | 16% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 2.9 g | ||
| Protein | 23.2 g | 46% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 173 mg | 13% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 277 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
