Bacon and egg pie
Enjoy a savory and indulgent delight with our Bacon and Egg Pie recipe! This hearty dish features a flaky crust made from a blend of all-purpose and self-raising flour, enriched with creamy butter. Inside, you’ll find crispy bacon strips, a rich yolk, flavorful sun-dried tomatoes, and decadent heavy whipping cream, all perfectly baked to golden perfection. Ideal for breakfast, brunch, or any meal in between, this pie is sure to satisfy and impress. Try it today for a comforting, delicious treat!
- 26 Jun 2024
- Cook time 50 min
- Prep time 30 min
- 6 Servings
- 9 Ingredients
Bacon and egg pie is a classic dish that combines the rich flavors of bacon, eggs, and sun-dried tomatoes encased in a flaky, buttery crust. This recipe offers a delightful balance of savory and creamy, perfect for any meal of the day. Using a mix of all-purpose and self-raising flour provides the crust with both structure and a tender mouthfeel.
Ingredients:
Instructions:
1. Mix the Flours and Butter: In a large mixing bowl, combine 1.50 cups of all-purpose white wheat flour and 4 cups of self-raising flour. Cut in 1 cup of butter until the mixture resembles coarse crumbs.
2. Add Water: Gradually add 1 tbsp of water and continue to mix until the dough starts to come together. If the dough is too dry, add a little more water, a teaspoon at a time.
3. Knead and Chill: Turn the dough out onto a floured surface and knead until smooth. Shape it into a disc, wrap it in plastic wrap, and refrigerate it for at least 30 minutes.
1. Cook the Bacon: In a skillet over medium heat, cook 2 bacon strips until crispy. Remove from the skillet and drain on paper towels. Once cooled, chop them into small pieces.
2. Mix Filling Ingredients: In a bowl, combine 1 egg yolk, 1/2 cup of sun-dried tomatoes (chopped if necessary), the cooked bacon pieces, and 1/2 cup of heavy whipping cream. Mix well and set aside.
1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Prepare the Pie Dish: Lightly spray a pie dish with cooking spray.
3. Roll Out the Dough: On a lightly floured surface, roll out the dough into a large circle, about 1/4 inch thick. Carefully transfer the dough to the prepared pie dish, pressing it into the edges and trimming any excess.
1. Add the Filling: Pour the filling mixture into the dough-lined pie dish, spreading it evenly.
2. Bake: Place the pie in the preheated oven and bake for 30-35 minutes, or until the crust is golden brown and the filling is set.
1. Cool Slightly: Let the pie cool slightly on a wire rack before slicing and serving.
Tips:
- Ensure your butter is cold when combining with the flour to create a flaky crust.
- Pre-cook the bacon to achieve the ideal crispiness and remove any excess fat.
- Use high-quality sun-dried tomatoes for added flavor and texture.
- Chill the dough for at least 30 minutes before rolling it out to make it easier to handle.
- Brush the crust with egg yolk before baking to achieve a golden-brown finish.
Creating a bacon and egg pie from scratch might seem daunting, but with the right ingredients and tips, you can craft a delicious and satisfying dish that’s perfect for any occasion. The combination of the savory bacon, rich eggs, and tangy sun-dried tomatoes in a buttery crust is sure to impress your family and friends. Enjoy your homemade bacon and egg pie warm, and savor every bite!
| Nutrition Facts | |
|---|---|
| Serving Size | 210 grams |
| Energy | |
| Calories 890kcal | 36% |
| Protein | |
| Protein 22g | 14% |
| Carbohydrates | |
| Carbohydrates 110g | 30% |
| Fiber 5g | 14% |
| Sugar 6g | 6% |
| Fat | |
| Fat 44g | 51% |
| Saturated 22g | 76% |
| Cholesterol 150mg | - |
| Vitamins | |
| Vitamin A 370ug | 42% |
| Choline 70mg | 12% |
| Vitamin B1 0.51mg | 43% |
| Vitamin B2 0.13mg | 10% |
| Vitamin B3 4.10mg | 26% |
| Vitamin B6 0.13mg | 8% |
| Vitamin B9 45ug | 11% |
| Vitamin B12 0.18ug | 7% |
| Vitamin C 5mg | 6% |
| Vitamin E 0.39mg | 3% |
| Vitamin K 9ug | 7% |
| Minerals | |
| Calcium, Ca 70mg | 5% |
| Copper, Cu 0.47mg | 0% |
| Iron, Fe 2.88mg | 26% |
| Magnesium, Mg 80mg | 18% |
| Phosphorus, P 280mg | 23% |
| Potassium, K 700mg | 20% |
| Selenium, Se 33ug | 61% |
| Sodium, Na 170mg | 11% |
| Zinc, Zn 2.15mg | 20% |
| Water | |
| Water 40g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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