Bryony's Blog

At last a recipe for the summer - to prove I'm still tied to the sink and the stove!

(18/06/14)

Retro egg and bacon pie

This harps back to my childhood when Ma used to make it for us to eat on the beach. I am so pleased I decided to make it today. It is so easy - no pre-cooking, basic (but good ingredients) and it is really tasty.

One large round pie or flan dish
6 free range eggs plus a packet of quail eggs OR
8 free range eggs
1 packet of good quality, smoked streaky bacon - I get Denhay from Waitrose. It is delicious.
2 packets of ready rolled, all butter short crust pastry
A little full fat milk

First, butter your dish and then line with one packet of pastry, cutting away any excess. Prick with a fork.

Cut up the bacon into half inch pieces - I used about eight rashers.

Scatter half the bacon on the base.

Break each of FOUR (or SIX) eggs individually in a saucer, check for shell or 'bits' and gently slide on top of the bacon. If using four eggs, do the same with the quail eggs taking great care that there isn't the tiniest bit of shell left. I always break my eggs one at a time in case one is wobbly - it doesn't often happen, but it's not worth the risk.

Next, scatter the remaining pieces of bacon on top of the eggs.

In a bowl break the remaining two eggs and add about 3/4 cup of full fat milk. Add a good twist of ground pepper and a very little salt - the bacon will have plenty. Whisk with a fork and pour most of it onto the egg and bacon mix, keeping a little behind to glaze the pie top.

Moisten the edges of the pastry in the dish with some of the egg mixture and then carefully lay the remaining piece of pastry on top. Seal by pinching the edges together. Glaze the top with the reserved beaten egg and milk, cut a small cross in the centre of the pie to let out the steam and cook in a moderately hot oven (middle shelf) for about 45-50 minutes until golden brown and the base is cooked through and not soggy.

Eat at room temperature - not hot nor cold from the fridge - and enjoy. Perfect picnic food or for lunch boxes.