Bacon and egg pie is perfect for breakfast, lunch or dinner and, as it’s great served at room temperature, it makes ideal picnic fare. Best of all, the ingredients will be on hand in a well-stocked fridge. I was introduced to this pie by my friend Janni Kyritsis who makes his own pastry (see video below). I shortcut with Carême ready rolled, which is always in my freezer. Not being a pastry expert, I find it easiest to handle if I roll it out between pieces of baking paper. I use chives because they’re in my herb garden, but any soft herb – such as parsley, chervil, thyme or French tarragon – works just as well. I prefer pancetta to bacon as I find it crisps up quicker, but you can use either. And I love a glass of Traviati Rosso, a lovely soft red from Beechworth, with my bacon & egg pie.
Serves 6
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