When I was reading James Herriot’s Treasury for Children I noticed they ate an egg and bacon pie during their picnic. Of course, that was the first thing I googled when planning my menu for Family Dinner Book Club. It is exactly as it sounds: eggs and bacon in a pie crust. What’s not to love? Plus, I added parmesan cheese and chives. Yes I did.
Egg and bacon pie is an old fashioned English recipe that still makes the rounds in restaurants and cookbooks today. They sure do know how to eat across the pond. This recipe is great hot and fresh from the oven for breakfast or brunch, and it is just as good on a picnic or as leftovers after being refrigerated and served cold or at room temperature. I have made this as a full size pie and also in individual ramekins with great results both ways. You can take your time to make a homemade pie crust or you can use puff pastry as I did in these photos.
By the way, what happened with my puff pastry?! I know puff is in the name, but I’m not exactly sure why it puffed up quite so big and uneven as it did. I decided to use this pie for the photos anyway because I felt the super puffed pastry gave the pie some extra character. This level of puffiness did not happen any other time I tested the egg and bacon pie. Funny how weird things happen in the kitchen like that sometimes.
- 1 double crust pie dough
- 6-8 strips bacon, cooked
- 9 large eggs
- 4 tablespoons whole milk or heavy cream
- 4-5 chives, chopped
- kosher salt, to taste
- crushed black pepper, to taste
- 2 ounces (about 1/2 cup loose) shredded parmesan cheese
- Preheat oven to 400F.
- Roll out the pie dough and line the bottom of a pie pan.
- Crumble the bacon and scatter all around in the pie crust.
- Gently crack 6 eggs into the pie crust, spacing them evenly between the bacon pieces.
- Crack the remaining 3 eggs into a small bowl, and whisk together with the milk, chives, salt, and pepper. Pour the egg mixture into the pie crust.
- Sprinkle with the parmesan cheese and top with the remaining pie dough. Pinch the edges of the pie to seal, and pierce the top of the crust a few times to vent.
- Bake until the pie dough is golden brown and the filling is set, about 45-55 minutes. Allow to cool for 5 minutes, then serve warm or at room temperature.