Bacon and egg pie

Rich, indulgent and perfect for brunch!
recipes, bake,bacon
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Recipe from: 24 August 2015
Preparation time: 20 min


  • 250
    streaky bacon
  • 10
  • 1/4
    butter, melted
  • 250
    button mushrooms, sliced
  • 1
    clove garlic, crushed
  • sea salt and black pepper
  • 5
    sheets phyllo pastry
  • 25
    chives, chopped
  • 1/2



Oven temperature: 180°C

Chop all but 4 rashers of the bacon and fry until crisp. Remove from pan, then fry the remaining 4 rashers. Leave to cool.

Heat 1 tbsp of the butter in a pan and cook the mushrooms along with the garlic, salt and pepper until all the liquid is re-absorbed. Leave to cool.
Layer the phyllo sheets in a greased baking dish, brushing with the remaining melted butter between each sheet.

Spread the chopped bacon over the base along with the mushrooms and most of the chives, holding some back for garnish.
Make craters in the bacon and mushroom mixture and carefully break nine of the eggs into the pie. If the yolks break, it doesn’t matter, although it looks much nicer if they don’t.

Take the last remaining egg and beat it together with the milk, then pour the mixture over the filling. Season well, making sure to sprinkle a little salt and pepper over the exposed egg yolks and sprinkle with remaining chives.
Arrange the whole bacon rashers over the top, brush any exposed pastry with melted butter and bake for 20 minutes or until the pastry has browned and the eggs have set.

Words and image:
Fairlady magazine

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