This is a nice recipe for Egg and Bacon Pie.
- Carbohydrate 11.4886625 g
- Cholesterol 1645.6025 mg
- Fat 65.3819 g
- Fiber 2.14662507653236 g
- Protein 52.0909625 g
- Saturated Fat 25.502205 g
- Serving Size 1 1 Serving (583g)
- Sodium 873.9525 mg
- Sugar 9.34203742346764 g
- Trans Fat 8.78837 g
- Calories 836 calories
Step-by-step
- Pre-Heat your oven to 200C
- Butter a suitable Baking Dish, ( a 5cm deep Dish, with the rough dimensions 20cm x 25cm is perfect).
- Make the pastry base, combining the Flour, pinch of Salt and Butter in a bowl and rub until you have 'breadcrumbs' - add a small amount of water and mix to form a dough.
- Roll out your dough on a floured surface, and line your buttered dish.
- Prick the bottom of the pastry with a fork.
- Onto the filling:-
- The first layer is your sliced bacon, once the bottom is completely covered - the next layer is your chopped onion, for the final layer, put your sliced tomatoes on top.
- Beat your Eggs together and pour over, you'll need to cover everything.
- Finally - sprinkle your grated cheese over the top and season with pepper.
- Put into your pre-heated oven, and bake for around 30 - 45 Min's, until it looks 'done'.
- Serve barely warm, or how I think it tastes best, cold the next day.
A deep ceramic baking dish cradles a sturdy, hand-rubbed pastry base filled with layers of smoky cured pork, softened onions, and bright, sliced fruit. When baked at two hundred degrees Celsius for thirty to forty-five minutes, the pastry browns while the beaten eggs set into a rich custard that binds the solid elements together.
Balancing preserved proteins with seasonal produce shifts the character of the final dish significantly. Smoked back bacon and aged cheddar bring concentrated salinity and deep umami, which demands counterweight from genuinely ripe, summer-harvested tomatoes rather than pale, out-of-season specimens. Incorporating high-acid, garden-fresh tomatoes cuts through the dense richness of the eggs and butter, preventing the heavier elements from dominating the palate.
Adjusting yields requires careful management of the container dimensions rather than simple proportional math. A standard twenty-by-twenty-five-centimeter pan maintains the crucial five-centimeter depth necessary to prevent the liquid egg mixture from overflowing the pastry crust during the initial baking phase.
Resting the finished pie until it cools completely allows the interior proteins to firm up properly for clean slicing. Stored in the refrigerator overnight, the cold pastry absorbs the residual savory moisture without becoming soggy, yielding a firmer texture than what is possible straight from the oven.
