We reckon Bacon and Egg Pie is a great kiwi comfort food… quick, simple, and can be enjoyed at any temperature, any time of day. This recipe can easily be adapted to include what you have on hand (ham instead of bacon, spring onions instead of brown etc). Serve with a big green salad for an easy weekend lunch!
Line 23cm pie dish with baking paper, then line the bottom and sides with pastry (trim off excess pastry) .
Cook the onion for 2 mins in a non-stick pan with a little oil or butter until soft and translucent.
Break 9 whole eggs into pie dish. Separate the 10th egg and add the white to the pie (reserve the yolk); drag a knife through the yolks so they ooze into the whites. Season well with salt and pepper.
Artfully arrange the streaky bacon and onions over the eggs... you want a rustic look with an even spread of bacon throughout the pie.
Make a lid with the remaining pastry (you can roll out the offcuts to make a new flat sheet if necessary). Crimp the edges to seal.
Mix the reserved egg yolk with 1 Tbsp cold water and bush over pie with a pastry brush.
Bake at 200°C for 35-40 mins, or until the pastry is a dark golden brown. Serve warm or at room temperature. YUM!