New Zealand gives us Bacon & Egg Pie, a seriously hearty breakfast.
The week was a long one, and I am ever-so glad that I work for a bank. Thanks to Veterans Day (and thanks to all the veterans out there) falling on Sunday this year, I get an extra day in my weekend. The downside is that it means going back to work on my birthday, but I’ll live.
I’ve had a 2-month backlog of my food magazines just sitting on the hutch waiting to be read. I haven’t had the time or the energy to do much else in the evenings this past week, so I’ve been catching up on them, in between performances on “The Voice.” One of the recipes that’s been in the back of my mind for a few weeks has been a bacon and egg pie from the October issue of Saveur. Plus, it’s got the benefit of being a dish from New Zealand, and I do love anything with a Kiwi connection (see also: Crowded House).
It’s blustery and cold, and this is a perfect warm, comforting breakfast. It makes a lot, so it’d be good for a brunch as well.
I wanted to partially cook the bacon ahead of time, just because I like crispy bacon, as opposed to chewy bacon. None of the other recipes I looked at called for it, so I don’t think it matters, unless you like crispier bacon. And the Worcestershire-ketchup mixture? To die for. I wanted to eat it with a spoon before I drizzled it over the bacon and eggs.
I’m thrilled that there are a lot of leftovers with this, because I’ll have breakfast for the rest of the week…Although I realized AFTER putting it away, I only cut eight pieces, and not the twelve called for in the recipe. Oops! No wonder I’m stuffed!
2 9 x 11-inch sheets of puff pastry, thawed overnight in refrigerator, or refrigerated puff pastry
1 Tbsp milk or cream
1 1/2 tsp. onion powder
salt & pepper to taste
In a large skillet, cook the bacon until browned, but not fully crisped. Drain on a paper-towel-lined plate and set aside.
Preheat oven to 400 degrees F. Spray a 9 x 13-inch baking dish with the cooking spray and set aside. Whisk together the ketchup and Worcestershire sauce either in a small bowl or a 2-cup mixing cup and set aside.
On a lightly floured surface, roll out one of the sheets of pastry to an 11 x 14-inch rectangle and transfer to the baking dish, allowing the overhang on the sides.
Separate one of the eggs, and mix the yolk with the milk or cream to make an egg wash. Set aside. Add the egg white on top of the pastry, then crack the rest of the eggs and drop them on the pastry, spacing them evenly apart. Season the eggs with the onion powder and salt & pepper, then toss the bacon over top. Drizzle the ketchup mixture over top of the bacon.
Fold the overhanging dough over the bacon and eggs, and brush with some of the egg wash. Roll the second sheet of pastry out into a 10 x 13-inch rectangle, then place over top of the bacon and eggs. Either tuck the edges into the sides of the pan or crimp together with the bottom layer of pastry. Cut 4-5 slits in the top of the pastry with a sharp knife, then brush with the remaining egg wash.
Bake until golden brown, and bacon and eggs are cooked through, at least 60-65 minutes. Cut into squares to serve.