Bacon & Egg Pie


  • 8 eggs
  • 350g puff pastry, or 2 sheets of ready rolled puff pastry
  • 300g streaky bacon
  • ½ cup milk
  • 2 potatoes, cooked and thinly sliced
  • 1 tsp salt
  • ½ tsp black pepper


Preheat the oven to 200°C fan bake and place an oven tray in to heat. Grease a 20x30cm oven dish. Dust the bench with flour and roll the pastry to fit your dish. Press it into the dish so it comes up the sides. Neatly line the pastry with 5-6 strips of bacon, then top with the thinly sliced potato. In a mixing bowl, lightly whisk 4 of the eggs with the milk, salt and pepper. Pour the egg mixture evenly over the bacon and potato. Crack the remaining 4 eggs over the pie, breaking the yolks so they spread a little, and top with the remaining bacon. Place your pie on the heated oven tray and bake until the pastry is golden and the egg is set - about 40 minutes. Serve warm or at room temperature. It will keep in a covered container in the fridge for up to 3 days.