Modern Bacon & Egg Pie

Anna Elizabeth Henry

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New York, New York
#1
Found this in a recent edition of Victoria Magazine and thought it would be the perfect Easter brunch recipe or great for any gathering really as who doesn't love bacon and eggs - couple with pie?!

Ingredients -
  • 1 (16-ounce) package bacon, chopped
  • 1 (14-ounce) box frozen puff pastry*, thawed
  • 4 plum tomatoes, cut into ¼-inch-thick slices
  • 19 large eggs, divided
  • ½ cup ketchup
  • ¼ cup Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • ¼ cup chopped fresh parsley
  • 1 tablespoon heavy whipping cream
Directions -
  1. Preheat oven to 400°.
  2. In a large skillet, cook bacon over medium heat until crisp. Remove from skillet, and let drain on paper towels.
  3. On a lightly floured surface, unfold 1 sheet of pastry; roll into a 14-inch square.
  4. Fit dough into bottom and up sides of a 9-inch springform pan, letting excess pastry hang over sides of pan. Arrange tomato slices in a single layer over pastry. Crack 18 eggs over tomatoes, being careful not to break yolks. Sprinkle chopped bacon over eggs.
  5. In a small bowl, stir together ketchup, Worcestershire sauce, and mustard. Drizzle over bacon; sprinkle with parsley.
  6. On a lightly floured surface, unfold remaining sheet of pastry. Roll into a 12-inch square. Place pastry over mixture in pan; trim pastry to within 1 inch of sides of pan. Press top and bottom pastry together, and fold over edges into pan, pressing edges against sides of pan.
  7. In a separate small bowl, whisk together remaining egg and cream. Brush over pastry; cut 4 small vents in top of pastry to release steam.
  8. Bake until center of pie is puffed and set, 45 minutes to 1 hour, covering with foil halfway through baking to prevent excess browning, if necessary. Let stand for 15 minutes before removing sides of pan. Cut into wedges to serve.

*For testing purposes, we used Dufour Pastry Kitchens Classic Puff Pastry.

Source - https://www.victoriamag.com/bacon-egg-pie-recipe/
 

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Jan 20, 2013
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north central florida
#2
Found this in a recent edition of Victoria Magazine and thought it would be the perfect Easter brunch recipe or great for any gathering really as who doesn't love bacon and eggs - couple with pie?!

Ingredients -
  • 1 (16-ounce) package bacon, chopped
  • 1 (14-ounce) box frozen puff pastry*, thawed
  • 4 plum tomatoes, cut into ¼-inch-thick slices
  • 19 large eggs, divided
  • ½ cup ketchup
  • ¼ cup Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • ¼ cup chopped fresh parsley
  • 1 tablespoon heavy whipping cream
Directions -
  1. Preheat oven to 400°.
  2. In a large skillet, cook bacon over medium heat until crisp. Remove from skillet, and let drain on paper towels.
  3. On a lightly floured surface, unfold 1 sheet of pastry; roll into a 14-inch square.
  4. Fit dough into bottom and up sides of a 9-inch springform pan, letting excess pastry hang over sides of pan. Arrange tomato slices in a single layer over pastry. Crack 18 eggs over tomatoes, being careful not to break yolks. Sprinkle chopped bacon over eggs.
  5. In a small bowl, stir together ketchup, Worcestershire sauce, and mustard. Drizzle over bacon; sprinkle with parsley.
  6. On a lightly floured surface, unfold remaining sheet of pastry. Roll into a 12-inch square. Place pastry over mixture in pan; trim pastry to within 1 inch of sides of pan. Press top and bottom pastry together, and fold over edges into pan, pressing edges against sides of pan.
  7. In a separate small bowl, whisk together remaining egg and cream. Brush over pastry; cut 4 small vents in top of pastry to release steam.
  8. Bake until center of pie is puffed and set, 45 minutes to 1 hour, covering with foil halfway through baking to prevent excess browning, if necessary. Let stand for 15 minutes before removing sides of pan. Cut into wedges to serve.

*For testing purposes, we used Dufour Pastry Kitchens Classic Puff Pastry.

Source - https://www.victoriamag.com/bacon-egg-pie-recipe/
This could be for either breakfast or dessert.
 

Anna Elizabeth Henry

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Feb 15, 2015
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Location
New York, New York
#9
This sounds pretty good. I would love to try this one. Thanks @Anna Elizabeth Henry for the recipe.
Glad you like the recipe! I saw it and knew my forum foodies would enjoy anything with bacon and eggs and coupling with pie you can't go wrong! It's supposedly a British recipe, but I don't recall running into this variety of pie over in the UK.
 
Joined
Mar 18, 2015
Messages
2,732
#11
Anna Elizabeth. Thanks for sharing this wonderful and delicious recipe for bacon and egg pie. This combination sounds very interesting to me except the tomatoes. This recipe almost reminds me of Quiche Lorraine. Happy Easter to you and your family. All the best. David.
 

Anna Elizabeth Henry

1st Lieutenant
Silver Patron
Joined
Feb 15, 2015
Messages
3,516
Location
New York, New York
#12
Anna Elizabeth. Thanks for sharing this wonderful and delicious recipe for bacon and egg pie. This combination sounds very interesting to me except the tomatoes. This recipe almost reminds me of Quiche Lorraine. Happy Easter to you and your family. All the best. David.
You're more than welcome! You could always omit the tomatoes or add in something else like peppers in a similar ratio. And a very Happy Easter to you and yours, too - thanks! :smile:
 


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