Bacon Egg Pie
Difficulty: Easy
Servings
4
servingsPrep time
10
minutesCooking time
40
minutesServes 4 for
$16
This open-faced bacon and egg pie is a stunner! It’s packed full of protein from the eggs and bacon and completely satisfying with the inclusion of potatoes. Serves 4 for $19.87*
Ingredients
8 eggs
350 g puff pastry (or 2 sheets of ready rolled puff pastry)
300 g streaky bacon
1/2 cup milk
2 potatoes, cooked and thinly sliced
1 teaspoon salt
1/2 teaspoon black pepper
Directions
- Preheat the oven to 200°C fan bake and place an oven tray in to heat. Grease a 20x30cm oven dish.
- Dust the bench with flour and roll the pastry to fit your dish. Press it into the dish so it comes up the sides.
- Neatly line the pastry with 5-6 strips of bacon, then top with the thinly sliced potato.
- In a mixing bowl, lightly whisk 4 of the eggs with the milk, salt and pepper. Pour the egg mixture evenly over the bacon and potato. Crack the remaining 4 eggs over the pie, breaking the yolks so they spread a little, and top with the remaining bacon.
- Place your pie on the heated oven tray and bake until the pastry is golden and the egg is set – about 40 minutes.
- Serve warm or at room temperature. It will keep in a covered container in the fridge for up to 3 days.
BUDGET SAVING TIPS:
- Buy bacon when it’s on special – and freeze it.
- Look out for blocks of pastry in the supermarket as they are usually cheaper than ready-rolled.
- Wanting to pack in some more veg? Take your pie to the next level by sprinkling a handful of baby spinach, half a finely chopped red onion, 150g of crumbled feta and 100g of finely chopped mushroom on top of the bacon layer.
- This recipe includes eggs which are packed full of natural protein and essential nutrients for everyday health and wellness.
- * Based on ingredient prices available at Countdown online on 26/9/23.