Bacon and Egg Pie

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 6oz shortcrust pastry
  • 4 thick lean rindless bacon rashers
  • 4 Eggs
  • salt and pepper
  • Beaten Egg


    Line a seven-inch sponge tin with pastry, leaving enough for a lid. Cut the bacon into small pieces and arrange them in the tin. Break the four eggs on top of the bacon, leaving them whole. Season with salt and pepper and cover with the remaining pastry. Brush the pastry well with milk or a little beaten egg. Bake at 400°F, 200°C, gas mark 6 for ten minutes. Lower heat to 350°F, 180°C, gas mark 4 for thirty minutes. A little chopped parsley is a pleasant addition to this pie.