Bacon and Egg Pie

January 1, 2018

Each bite of Bacon and Egg Pie—an homage to the traditional English breakfast—lingers on the palate.

5.0 from 1 reviews

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Bacon and Egg Pie

Makes 1 (9-inch) pie

Ingredients

1 (16-ounce) package bacon, chopped
1 (14-ounce) box frozen puff pastry*, thawed
4 plum tomatoes, cut into ¼-inch-thick slices
19 large eggs, divided
½ cup ketchup
¼ cup Worcestershire sauce
1 tablespoon Dijon mustard
¼ cup chopped fresh parsley
1 tablespoon heavy whipping cream

Instructions

Preheat oven to 400°.
In a large skillet, cook bacon over medium heat until crisp. Remove from skillet, and let drain on paper towels.
On a lightly floured surface, unfold 1 sheet of pastry; roll into a 14-inch square.
Fit dough into bottom and up sides of a 9-inch springform pan, letting excess pastry hang over sides of pan. Arrange tomato slices in a single layer over pastry. Crack 18 eggs over tomatoes, being careful not to break yolks. Sprinkle chopped bacon over eggs.
In a small bowl, stir together ketchup, Worcestershire sauce, and mustard. Drizzle over bacon; sprinkle with parsley.
On a lightly floured surface, unfold remaining sheet of pastry. Roll into a 12-inch square. Place pastry over mixture in pan; trim pastry to within 1 inch of sides of pan. Press top and bottom pastry together, and fold over edges into pan, pressing edges against sides of pan.
In a separate small bowl, whisk together remaining egg and cream. Brush over pastry; cut 4 small vents in top of pastry to release steam.
Bake until center of pie is puffed and set, 45 minutes to 1 hour, covering with foil halfway through baking to prevent excess browning, if necessary. Let stand for 15 minutes before removing sides of pan. Cut into wedges to serve.

Notes

*For testing purposes, we used Dufour Pastry Kitchens Classic Puff Pastry.

Text Melissa Lester
Photography Mac Jamieson
Styling Melissa Sturdivant Smith
Recipe Development and Food Styling Rebecca Treadwell Spradling

For more Wordsworthian inspiration, see “Among the Daffodils” on page 31 of the March/April 2018 issue.