Bacon and Egg Pie is a New Zealand classic and can be eaten hot or cold, at home, on picnics and any time of day. It really is the number 8 wire of pies. This recipe includes leek which adds extra flavour. It also has a large number of eggs but it is a large recipe – made in a glass lasagna dish and to be shared with friends and family.
The photos we took weren’t the greatest on this one but it is a delicious recipe we couldn’t get enough of. It’s a good one as the filling is nice and full so small slices are more than enough.
6-8 rashes of free-range bacon
1 x leek
Tablespoon of oil and Worcestershire sauce
½ cup grated tasty cheese
1 x pack flaky Pastry
Tablespoon or so of flour
Pre-heat oven to 200 degrees
Wash and slice the white of the leek in rings. Add oil to a pot and caramelise leeks. Add Worcestershire sauce about half way through cooking.
Dust some flour on to your lasagna dish and line the base and sides with flaky pastry
Whisk 9 of the eggs together and chop bacon in to small pieces. Grate your cheese now too if it isn’t grated already.
Spread the caramelised leek over the bottom of the dish and add the scrambled eggs and ½ of the bacon.
Crack remaining 9 eggs in to the pie slowly ensuring the yolks are spaced out across the pie.
Add remaining bacon and shredded cheese on top
Add remaining flaky pastry to seal the pie and bake for about 45 minutes (depending on oven and preference)
Use left over pastry to decorate the top of the pie (we labelled our pie as PIE)
If you prefer, pre-cook the diced bacon before adding in to the pie
This pie freezes and thaws out very well so it is a good big recipe to make and share or save for later
When spreading out the egg yolks, make sure they are across the pie so each slice or so gets a yolk
You can use any type of cheese you like
While the Worcestershire sauce is optional, this flavour mixed with the leek is delicious, highly recommended