Best ever bacon and egg pie

A bacon and egg pie, with onion, cheese and baked-in tomato sauce – best ever? I have to say so myself.

The recipe is pretty flexible – just use more or less to fit the pie dish. If you’re using a rectangle dish, just cut the pastry and arrange to fit – you don’t have to do anything special except push the pieces together to close the gaps.

Bacon and egg pie

I was onto my second serving before remembering to take a photo

Serves 4


  • 1 small onion
  • 6 large rashers bacon (or however much you want really)
  • 8 eggs
  • 1 sheet short crust pastry
  • 1 sheet puff pastry
  • tomato sauce, or worcestershire sauce or both!
  • grated cheese
  • Optional: frozen peas and corn, or shredded spinach etc.


  1. Preheat oven to 185°C.
  2. If you are using frozen bought pastry, leave these out to defrost in the meantime.
  3. Finely chop onions.
  4. Cut rind off the bacon and chop roughly. Put aside.
  5. Fry some fatty bits of bacon with the onions until onions are softened. Cool.
  6. Spray a lasagne dish or deep pie dish with oil and line the bottom with the short crust pastry. It doesn’t have to go up the sides.
  7. Sprinkle on the onions and the rest of the bacon. (Sprinkle over vegies if you’re using them.)
  8. Crack over the eggs and break the yolks a little.
  9. Swirl on some tomato sauce and sprinkle on cheese.
  10. Top with puff pastry.
  11. Prick the top with a fork and brush with a bit of milk.
  12. Bake for about 35 minutes until golden brown.
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