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. Although bacon and egg pie is often considered a New Zealand recipe, I was introduced to it by my Greek friend Janni Kyritsis. Janni makes his own pastry (see video below), but you can shortcut with a good frozen one – like Carême – if you’re short on time. 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 garden, but any soft herbs (parsley, chervil, thyme or French tarragon) work just as well. I prefer pancetta to bacon as I find it crisps up quicker, but you can use either – and I use whole eggs as they look better when the pie is cut. And I love a glass of Traviati Rosso, a lovely soft red from Beechworth, with my bacon and egg pie.
Serves 6
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