Bacon and Egg Pie is a classic Kiwi dish. Layers of bacon and egg in a covered pastry crust, served hot or cold. Met with anticipation and salivation. Breakfast served not at breakfast time. Delicious.
The challenge was to make this low carb/high fat without losing any of the classic appeal of a Bacon and Egg Pie.
I started with Fathead pastry. You can find the recipe here. But I doubled it, cut a third off and set aside to roll out for the lid. The remainder, I rolled out to about 1/2 cm thick. Preheat your oven to 200deg. Line a 20cm springform round tin with baking paper, then gently lay the rolled pastry in the tin, then carefully mould the pastry to the tin. I spread the base with some Watties Bit on the Side Onion Marmelade (about 3 T) then laid slices of bacon (slice rashers across the rasher not along the rasher) over the jam. Crack a couple of eggs in there and swirl over the bacon. Layer more bacon slices, then more swirls of egg. Finish with some grated cheese (increasing the fat content 😉 ) then roll out the remaining third of pastry and place over the grated cheese. Pinch the edges of the pastry sides and top to seal. Brush with beaten egg.
Slide the springform tin onto a baking tray, and place in preheated oven for 30 – 40 minutes.
Let cool for 10 minutes before cutting, to allow any egg and cheese to set.