Bacon-and-Egg Breakfast Pie

Name: Bacon-and-Egg Breakfast Pie
Yield: Makes 6 servings
Cuisine: United States
Ingredients: 12 slices bacon, cooked; Pastry for 2-Crust Pie; 6 eggs; ¼ tsp. salt; ⅛ tsp. pepper; 2 tblsp. chopped parsley; 1 tblsp. chopped chives or green onion tops; 1 can condensed cream of mushroom soup; 3 tblsp. milk

Preparation info

Makes
6
servings

Difficulty
Medium

Appears in

Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

About

Serve with chilled tomato slices and plenty of steaming hot coffee

Ingredients

Pastry for 2-Crust Pie
12 slices bacon, cooked
6 eggs

Americas
United States
Main course
Breakfast
Pie

Method

Place half the bacon strips in bottom of pastry-lined 9" pie pan.
Carefully break each egg, keeping yolk whole, into cup. Slip, one at a time, on top of bacon. Sprinkle with salt, pepper, parsley and chives or onion tops. Top with remaining bacon slices. Spoon ½ c. mushroom soup, in small dots, over top.
Cover with top crust, flute edges and cut steam v