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The Bacon and Egg Pie is a classic dish enjoyed by Kiwi’s for decades.

Are you a strictly bacon and eggs only person, or do other ingredients get added or slipped in like onions, peas, parsley, corn or cheese? And do you like pastry on the top and bottom? What about the eggs – whole or whisked up a bit?

And does size matter? Some like big golden pies, others like smaller pies that are easy to enjoy or take to picnics and outdoor activities.

Whichever way you like your pie why not try these interesting new ways to enjoy the great kiwi classic bacon and egg pie… you may just discover a new favourite.

• 8 large (Size 7) eggs

• 1/2 cup bacon, chopped

• 400g block (or sheets) of store bought puff pastry

• 1 egg yolk beaten with a tablespoon of water

• 1 spring onion, chopped

• Salt and pepper to taste

CLASSIC BACON & EGG PIE

Method A 20.5 x 20.5cm cake pan, or a round 23cm metal pie dish is ideal. Preheat oven to 200°C.

Roll out two thirds of the pastry on a floury bench to line a shallow greased 23cm pie tin.

Scatter over spring onion and half of the bacon, break in the eggs and season, then scatter on the remaining bacon.

Roll out the remaining pastry to make a lid. Crimp the pastry edges together with your fingers and trim off any excess. Use the trimmings to decorate the pie if you wish (attach these with a dab of egg wash). Cut four small vents in the pastry lid with a sharp knife. Brush with beaten egg mix and bake 35 - 40 minutes until rich golden brown and crispy.

Serve warm – or cold.

Eggs are packed full of goodness with many natural vitamins and minerals so essential for maintaining good health for all ages, and natural protein to keep you fuller longer. For more delicious recipes, free e-recipe book, how to videos, health and nutritional information visit www.eggs.org.nz

Bacon & Egg Pie is easy to make and a real kiwi classic since forever! Great for lunches, brunches, dinner or picnics.

Ingredients

SERVES

PREP5EGGS

6-810MINS COOK

35+MINS

• 4 (size 7) eggs

• 4 sheets of frozen filo pastry, thawed

• 2 rashers of middle bacon, eye part only

• 4 tbsp extra light sour cream

• 4 sprigs parsley, chopped

• Pepper to taste

• Spray oil

Method Preheat oven to 180°C. Spray four compartments of a muffin tray with spray oil, cut the pasty into quarters (or to size) and gently press the pastry into the muffin tin.

Place bacon onto a baking tray and cook in the oven for 3 - 4 minutes or until done. Place onto a kitchen towel to drain and cool. Cut each rasher in half and place one half into the base of the pastry shell.

Mix sour cream, parsley and pepper together and spoon over the bacon. Crack egg over the sour cream mixture. Place in the oven and bake for 15 - 20 minutes or until cooked.

Remove from oven, carefully remove from tin and serve.


Ingredients

EGG & BACON PIES


A mini pie for any occasion, encased in golden crunchy filo pastry.

SERVES

PREP4EGGS

410MINS COOK

15MINS

• 12 Size 7 Eggs + 1 extra egg to wash the pastry

• 1kg puff pastry sheets (shortcrust works well too)

• 150g of bacon, chopped


• 1/2 tsp oil to grease the muffin tray

Method Heat oven to 200˚ C. Line the individual muffin tray cups with pastry.

Sprinkle half of the bacon onto pastry in the tray.

Crack 1 egg directly into each pie or beat the eggs together in a jug and divide the mixture evenly between the pies.

Sprinkle the remaining bacon on top of the egg.

Cut rings of pastry to go on top, and brush with egg wash.

Prick a few holes in the lid. Bake in the middle of the oven for 25 mins or until cooked.

You can make these individual pies any size you like to suit your muffin tray. Cooking time may vary depending on the size of your pies.

Add a little spring onion, peas or cheese into the eggs mix to suit your own taste.


Ingredients

MINI BACON& EGG PIES


Make a large batch for freezing and reheating later – perfect for lunches & brunches.

SERVES

PREP4EGGS

1210MINS COOK

25MINS

• 6 large (size 7) eggs

• 6 rashers of middle bacon

• Pepper to serve

Method Heat oven to 160°C.

Wrap one piece of bacon around the inside of a medium muffin cup.

Return to oven and repeat with the remaining bacon. Bake for 4 minutes.

Remove from the oven and crack an egg into each cup.

Bake for 12 - 18 minutes or until the whites are set but the yolks are still runny.

Rest on a cooling tray or chopping board and serve while still warm.

Garnish with chopped herbs or pepper to taste.

Serve on their own, or with toast, baked beans or relish.

Ingredients

EGG & BACONBUNDLES


Pastry free baking... these single serve ‘pies’ are great for any gluten free diets and they’re so quick and easy to make.

SERVES

PREP6EGGS

65

MINS COOK

12+MINS

• 6 eggs

• 200 grams grated cheese

• 200 grams finely chopped onion

• 200 grams grated zucchini

• 150 grams finely chopped red capsicum

• 200 grams chopped bacon

• 1 cup chopped parsley

• 2 pinches black pepper

Method Heat oven to 170ºC.

Chop the bacon and dry fry it gently with the onion. Stir frequently, cooking until the bacon is cooked and the onions are softened.

Meanwhile add the grated cheese, grated zucchini and diced red capsicum to a mixing bowl.

Add the cooked bacon and onion. Add 6 eggs, a handful of chopped parsley and black pepper.

Mix all of the ingredients to combine.

Grease a mini muffin tin (you can make bigger versions – just cook for longer). With a jug or ladle fill the mini muffin tin holes.

Bake for about 20mins, or until set.

Allow to cool then tip the bundles out and cook the remaining mixture.

Ingredients

BACON & EGG CHEESY BUNDLES


SERVES

PREP4EGGS

610MINS COOK

20MINS

Light and tasty mini bundles of bacon, eggs and cheese – just perfect for breakfasts, lunches, picnics and gatherings at any time of day.

• 1 slice bacon

• 1 small spring onion, chopped

• 2 tbsp shredded Cheddar cheese, divided

• 2 eggs

• 2 tbsp low fat plain yoghurt or sour cream

• Pinch of pepper

• 2 tsp fresh parsley – chopped (optional)

Method To make in microwave: Spray 10 oz (300 mL) microwave-safe ramekin or custard cup with cooking spray. Place ham slice in ramekin. Sprinkle green onion and 1 tbsp cheese over top. Whisk eggs, yoghurt and pepper in a small bowl until blended; pour into ramekin or cup. Sprinkle remaining cheese and parsley, if desired, over top. Cover loosely with plastic wrap, turning it back slightly to vent.

Microwave on Medium-High (70% power) until cooked as desired, 2-1/2 to 3 minutes. Remove from microwave; let stand, covered, for 1 minute.

Remove plastic wrap carefully and serve.

To make in oven: Follow directions above, sprinkling only cheese over egg mixture before baking.

Bake uncovered, in a preheated 200˚C oven until puffed, golden and cooked, approx 25 to 30 minutes. Sprinkle parsley on top to serve.

Ingredients - (per cup)

BACON & EGGCUPS


Whip these up in a microwave if you’re in a hurry.

SERVES

PREP1EGGS

25

MINS COOK

5MINS

• 6 eggs

• 1 cup cream

• 1 tin sweetcorn (or equivalent fresh cooked corn kernels)

• 1 red capsicum diced

• 1 spring onion finely chopped

• 300gm of bacon, chopped into 1cm pieces

• 200gm tasty cheese, grated

• A small handful of finely chopped parsley

• 180gm frozen filo pastry


Method Heat oven to 180°C. Lightly grease a 26cm flan or pie dish.

Layer filo in the dish spraying a little oil or brushing melted butter in between each pastry sheet. Turn each sheet about 45° to the previous one to get an even covering.

You’ll need about 6 layers of pastry.

Whisk eggs together with cream and all the remaining ingredients in a bowl. Season with salt and pepper. Pour the mixture onto the pastry and pop quiche into the oven.

Bake for 35 - 45 minutes depending on your oven.

Allow to cool for a few minutes before serving.

Serve either directly from the pie dish or if your pan has a pop-out base transfer to a large board or plate to serve.

Ingredients

BACON & EGG SWEETIE PIE


A variation of the traditional bacon and egg pie using filo pastry as a lighter base, with cheese and sweet corn to add extra flavour and texture. Delicious served hot or cold.

SERVES

PREP8EGGS

610MINS COOK

35MINS

BACON & EGG RANCH STYLE PIE


This Tex-Mex style pie is tasty and alluring with a lovely smokey ranch flavour.

SERVE

PREP8EGGS

920MINS COOK

45MINS

• 9 eggs

• 1 tsp smoked paprika

• 1 tsp cumin

• Salt & pepper to taste

• 1 red onion, thinly sliced

• 2 x chorizo sausages, sliced

• 1 x 330g tin of black beans

• 6 slices bacon of your choice, chopped

• 700 grams frozen pastry (shortcrust or puff)

Method A 20.5 x 20.5cm cake pan, or a round or rectangle 23cm metal pie dish is ideal.

Heat oven to 200°C. Use two thirds of the pastry to line a shallow greased 23cm pie tin (roll pastry out on a floured board if you’re using a block rather than sheets).

Drain the beans and place in a medium bowl. Add the sliced onion, smoked paprika, cumin, chorizo slices, and bacon. Stir well. Spread the bean mixture over the bottom of the pastry.

Crack 8 eggs on top and gently mix in with a fork. Season with salt and pepper. Use the remaining pastry to make a lid. Crimp the pastry edges together with a fork and trim off any excess.

Cut four small vents in the pastry lid with a sharp knife. Brush with a beaten egg mix and bake 35 - 40 minutes until rich golden brown and crispy.

Serve warm or cold with your favourite spicy relish.

Ingredients

GRAM PACKED FULL OF PROTEINEggs have 6 grams of high-quality protein – significantly more protein than many other breakfast choices. And a protein-packed breakfast helps sustain energy throughout the day.

VITAMINS AND MINERALSEggs are packed with over 11 different vitamins and minerals essential for maintaining good health.

NATURE’S SOLUTIONEggs don’t not come with a complicated ingredient list because they only contain one ingredient, eggs.

KEEPING YOU FULLER FOR LONGERThe protein in eggs is highly digestible and may provide satiety whichhelps weight management.

NEW ZEALAND’S MOST AFFORDABLE PROTEINEggs supply high-quality protein and a variety of important vitamins and minerals at a very low price.

Enjoy eggs every day as part of a balanced healthy diet. The NZ Heart Foundation advise eggs have only a small effect on our blood cholesterol levels and those at risk of heart disease can eat up to six eggs per week.

Eggs are packed full of goodness providing high quality natural protein and over 11 vitamins and minerals.

You can make a brunch, lunch or dinner with eggs using all sorts of ingredients.

HALF A DOZEN REASONS WHY YOU CAN’T BEAT EGGSAt least

e × a k i wi f r e e i r c e u f o i v bacon€¦ · microwave on medium-high (70% power) until...

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