Traditional Egg and Bacon Pie or What You Will
Discover comfort food at its finest with this "Traditional Egg and Bacon Pie or What You Will," a timeless recipe that embodies rustic charm and indulgent flavors. Featuring a flaky homemade pastry crust filled with crispy bacon, creamy eggs, and a touch of rich heavy cream, this savory pie is perfect for breakfast, brunch, or even a cozy dinner. The addition of fresh parsley and optional grated cheese adds a delightful depth of flavor, while the whole eggs nestled into the filling create a visually striking and hearty dish. Ready in just over an hour, this crowd-pleaser is golden-baked perfection and best served warm with a crisp side salad or your favorite vegetables. Whether you're cooking for family or elevating a weekend meal, this egg and bacon pie is a classic you’ll want to make again and again.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 125 grams Unsalted butter (cold, cubed)
- 1 teaspoon Salt
- 4 tablespoons Cold water
- 6 large Eggs
- 150 grams Bacon rashers (chopped)
- 50 milliliters Heavy cream
- 1 tablespoon Fresh parsley (chopped)
- 0.5 teaspoon Black pepper
- 50 grams Grated cheese (optional, e.g., cheddar)
- 2 tablespoons Milk (for brushing)
Instructions
Preheat the oven to 180°C (350°F).
To make the pastry, combine the flour, butter, and salt in a large mixing bowl. Rub the butter into the flour using your fingers or a pastry cutter until the mixture resembles coarse breadcrumbs.
Add cold water, one tablespoon at a time, and mix until the dough comes together. Form it into a ball, wrap in cling film, and refrigerate for 15–20 minutes.
Meanwhile, heat a skillet over medium heat and cook the chopped bacon until crispy. Remove from heat and set aside to cool slightly.
In a mixing bowl, whisk 3 of the eggs with the heavy cream, chopped parsley, and black pepper. Stir in the cooled bacon and grated cheese (if using).
Roll out two-thirds of the chilled pastry on a lightly floured surface to fit the base and sides of a 20cm (8-inch) pie dish. Carefully transfer it to the dish, pressing it gently to fit.
Pour the egg and bacon mixture into the pastry-lined dish. Use a spoon to make slight indentations in the filling, then carefully crack the remaining 3 eggs into these spaces, keeping the yolks intact.
Roll out the remaining pastry to create a lid for the pie. Place it on top and trim any excess pastry. Seal the edges by crimping with your fingers or a fork.
Brush the pastry lid with milk to help it turn golden brown during baking. Cut a small steam vent in the center of the lid.
Bake in the preheated oven for 40–45 minutes, or until the pastry is golden brown and crisp.
Allow the pie to cool for about 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
3444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 229.9 g | 295% | |
| Saturated Fat | 116.2 g | 581% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1662 mg | 554% | |
| Sodium | 5874 mg | 255% | |
| Total Carbohydrate | 199.9 g | 73% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 4.9 g | ||
| Protein | 133.8 g | 268% | |
| Vitamin D | 6.9 mcg | 35% | |
| Calcium | 717 mg | 55% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 1756 mg | 37% | |
*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.
