The Ultimate Bacon and Egg Breakfast Pie Recipe – A Modern Twist on a Kiwi Classic
If you’re searching for the perfect comfort food that is rich, satisfying, and versatile, look no further than this modern take on the iconic New Zealand bacon and egg pie. Bursting with hearty flavors, this pie combines crispy, smoky bacon, creamy eggs, buttery leeks, gooey melted cheese, and layers of golden, flaky puff pastry. It’s a must-have addition to any breakfast, brunch, or picnic menu!
This recipe is ideal for both casual family meals and elegant gatherings. Let’s dive into the details so you can recreate this delicious dish step-by-step.
Why You’ll Love This Bacon and Egg Pie
A Flavor-Packed Filling: The combination of tender leeks, smoky bacon, and creamy eggs creates an irresistible savory medley.
Customizable for Your Taste: You can easily add vegetables, swap the cheese, or adjust the seasoning to your liking.
Perfect Texture: The puff pastry provides a satisfying crunch while encasing the rich and hearty filling.
Crowd Pleaser: Ideal for entertaining or meal prepping – it’s as good cold as it is fresh from the oven!
Tips for Success: What You Need to Know
Choosing the Right Puff Pastry: Go for high-quality, all-butter puff pastry for the best flavor and texture.
Prepping Ingredients: Slice and wash your leeks thoroughly to avoid any grit. Use thick-cut smoked bacon for a bold, smoky flavor.
Blind Baking Optional: If you’re worried about a soggy bottom, you can pre-bake the bottom layer of pastry for a few minutes.
Enhancing Your Bacon and Egg Pie
If you’re looking to elevate this classic dish, consider these additions:
Herbs: Fresh thyme or parsley sprinkled into the filling adds a lovely aroma.
Vegetables: Diced bell peppers or spinach can be layered in for added nutrition.
Spice It Up: Add a pinch of smoked paprika or cayenne for a little kick.
Ingredients Breakdown: The Stars of the Dish
Leek Mixture
1 tbsp butter
2 cups of sliced and washed leeks (about 1 large leek)
3–4 cloves garlic, minced
½ tbsp chili flakes (adjust to taste)
Pinch of salt
1 tbsp Worcestershire sauce
For the Pie
1½ lbs puff pastry (or 3 store-bought pastry sheets, thawed)
Extra puff pastry for decorations (optional)
12 oz thick-cut smoked bacon, cut into 1 cm strips
9 eggs (1 yolk reserved for egg wash)
3 oz Monterey Jack cheese, shredded
Salt and pepper to taste
Preparing the Leek Mixture
Sauté the Leeks: Melt butter in a medium saucepan over medium heat. Add minced garlic, sliced leeks, and a pinch of salt. Sauté until the leeks soften and become fragrant.
Add Flavor: Stir in chili flakes and Worcestershire sauce. Cook for another 1–2 minutes to infuse the leeks with bold flavors. Remove from heat and set aside to cool.
Assembling the Pie
Preheat Your Oven: Place a heavy baking tray in the middle rack and preheat your oven to 400°F (200°C).
Prepare the Pastry: Roll out the puff pastry to fit your casserole dish, leaving an overhang. Line the dish with the pastry and dock the base with a fork.
Layer the Filling: Start with a layer of bacon strips, followed by a couple of lightly beaten eggs. Add a layer of leeks, sprinkle with shredded cheese, and repeat. Save a few eggs to break whole into the pie for a gorgeous cross-section when sliced.
Top the Pie: Cover with a second sheet of puff pastry. Crimp the edges to seal, decorate with extra pastry shapes, and brush the top with egg wash.
Baking Tips
Lower the oven to 375°F (190°C) and bake the pie for 50 minutes.
Rotate the dish for even browning, and if the top begins to over-brown, cover with foil.
Serving Suggestions
This bacon and egg pie is perfect on its own or served with sides like a crisp green salad, tomato relish, or a dollop of tangy sour cream. It’s great hot or cold, making it a versatile dish for any occasion.
Simple Recipe for Bacon and Egg Pie
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Ingredients:
1 tbsp butter
2 cups sliced leeks
3 cloves garlic, minced
½ tbsp chili flakes
Pinch of salt
1 tbsp Worcestershire sauce
1½ lbs puff pastry (thawed)
12 oz smoked bacon, thick-cut, sliced
9 eggs (1 yolk for egg wash)
3 oz shredded Monterey Jack cheese
Salt and pepper
Directions:
Sauté Leeks: Melt butter and cook leeks, garlic, chili flakes, and Worcestershire sauce until softened. Set aside.
Prepare Pastry: Roll out puff pastry to line a casserole dish and dock with a fork.
Layer Ingredients: Add bacon, eggs, leek mixture, and cheese in layers. Top with a pastry sheet and seal the edges.
Egg Wash: Brush the top with an egg yolk and water mixture.
Bake: Preheat oven to 375°F (190°C) and bake for 50 minutes until golden.
Cool and Serve: Let it cool slightly before slicing. Serve warm or at room temperature
