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, but I didn’t get around to it. None of the other recipes I looked at called for it, so I don’t think it matters, unless you like crispier bacon. But the puff pastry was flaky and crispy enough that it made up for it. 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!