Egg and bacon pie

The classic combo wrapped in pastry.

  • 40 mins cooking
  • Serves 4
  • Print
Egg plus bacon wralink textpped in flaky pastry = comfort food heaven. Great for a quick and easy dinner but perfectly acceptable for breakfast too.
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Egg and bacon pie
  • 3 (sheets) puff pastry
  • 4 (250g) rindless bacon slices, coarsely chopped
  • 6 eggs
  • 2 tablespoon coarsely chopped fresh flat-leaf parsley
  • 1 egg yolk
  • 1 teaspoon water


Egg and bacon pie
  • 1
    Grease a 20cm pie dish.
  • 2
    Cut one sheet of pastry in half. Join pieces to sides of another pastry sheet. Lift pastry into dish, ease into base and side; trim edges. Refrigerate 15 minutes.
  • 3
    Meanwhile, in a small frying pan over medium heat, fry bacon for 3 minutes or until browned. Cool.
  • 4
    Place half the bacon over pastry. Break eggs in, one at a time, being careful not to break the yolks. Sprinkle with remaining bacon and parsley, and season to taste.
  • 5
    Cover pie with remaining pastry sheet and press edges together to seal. Trim excess pastry. Brush top with combined egg yolk and water. Refrigerate 15 minutes.
  • 6
    Meanwhile, preheat oven to 200°C.
  • 7
    Bake pie 15 minutes. Reduce oven to 180°C and bake a further 15 minutes.

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