Australian Bacon & Egg Pie

We made Australian Bacon and Egg pie yesterday. It is good! They eat it for lunch or dinner.

We made it because we are learning about Australia in geography this month. If you make it, it is more like a sandwich then a pie, because it is not sweet. You can eat it with forks, but we used our fingers to finish it for lunch today.

I think it would have tasted better with some more spices.

If any one knows any good Australian recipes please let me know! Andrea made some cookies, and will have it on her blog soon! Check it out šŸ™‚ Megan said they were YUMMY!

Serves our whole family plus extra for lunch (Serves 8-10)
  • 2 sheets puff pastry (one package)
  • 1 onion, diced
  • 1/2 pound bacon, cooked and drained
  • ƂĀ¾ cup cheddar cheese
  • 1 tomato cubed
  • 6 – 8 eggs
  • Pepper to taste
  • Optional: Add favorite “omelet” ingredients if desired, delete others you don’t like.

Preheat oven to 350 degrees F. Lightly grease a pie pan and line with one sheet of puff pastry. Don’t forget like we did, it might stick šŸ™‚

Place onion and bacon over pastry, add tomatoes and cheese. Crack whole eggs over, keeping yolk intact if possible. Season with pepper (already salty enough with bacon and cheese!)

Cover with remaining sheet of pastry, trim edges. Cook in pre-heated oven for 40 – 45 minutes or until golden brown.

Cut the trimmings into strips and bake till golden brown. They would be good with cinnamon sugar sprinkled on top.

Serve with a large salad.

One thought on “Australian Bacon & Egg Pie”

  1. Yumm. It sounds so good. Maybe I will make that for supper one of these days.

    I love you, Mr. Farmer-cook! šŸ˜‰

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