Are you one of those people who (like me) are happy to have breakfast any time of day?

I’m always thrilled when eating out if I can choose bacon and eggs for lunch or dinner. I don’t know why, possibly because I never cook them for myself, or the fact they make for a light meal, whatever the time of day.


This recipe is taken from the internet, and is a regular ‘go-to’ for my man and me… if you have bacon and ready-made shortcrust pastry stored in the freezer, all you really need is some parsley, an onion and eggs to complete this dish.
With no extra frying or mixing, it keeps pots and pans to a minimum; a big plus in this household!


And it can be eaten either hot or cold, which makes it perfect for leftovers or a picnic in the park {…or breakfast, as it turns out}!


Egg and Bacon Pie
Preparation time: 15 to 30 minutes


250 g shortcrust pastry, thawed
8 bacon rashers, trimmed and cut into strips
6 eggs
1 onion, sliced
1 tablespoon parsley, chopped
1 teaspoon chives, chopped
¼ teaspoon cayenne pepper
Salt and pepper to taste 
  1. Roll half of the pastry on a floured board and line 1. a greased pie dish.
  2. Lay a third of the bacon strips in the bottom of dish, break in two eggs and add some onion rings.
  3. Sprinkle with some of the parsley, chives and cayenne pepper, and salt and pepper.
  4. Repeat with two more layers in the same way.
  5. Roll out remaining pastry and cover pie dish. Seal with a little milk around the edges and press together.
  6. Bake at 180°C for 30-35 minutes or until top is browned. 
Recipe notes
Grated cheese sprinkled over the top of each layer is a tasty option. 

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