By Melissa Clark
- Total Time
- 90 minutes, plus chilling
- Rating
- 5(248)
- Notes
- Read community notes
Bacon-and-egg pie is a rustic specialty from New Zealand, here zipped up with a mixture of sriracha and cream. Made from whole eggs that hard-cook under a pastry crust lid, with fat chunks of bacon, it is closer in feeling to steak-and-kidney pie, that sturdy pub staple, than to quiche. It is terrific picnic fare.
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Ingredients
Yield:8 servings
- 2½cups all-purpose flour
- ¾teaspoon coarse kosher salt
- 2sticks (8 ounces) unsalted butter, chilled and cubed
- 6ounces Canadian bacon, diced
- 2scallions, white and greens parts, thinly sliced
- 9large eggs
- Kosher salt, as needed
- Cracked black pepper, as needed
- 6tablespoons heavy cream
- 1½tablespoons Sriracha or other hot sauce
- 1½tablespoons ketchup
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
494 calories; 34 grams fat; 19 grams saturated fat; 1 gram trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 32 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 16 grams protein; 386 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
In the bowl of a food processor fitted with the blade attachment, pulse together flour and salt until combined. Add butter and pulse until pieces are the size of lima beans. Add ice water, 1 tablespoon at a time, just until dough comes together (anywhere from 4 to 8 tablespoons). There should still be flecks of butter left in the dough. Shape dough into two evenly sized discs and wrap with plastic wrap. Refrigerate at least one hour before baking. (Dough can be made up to 1 week ahead.)
Step
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On a lightly floured surface, roll out one disc to a 12-inch circle. (Leave the other disc in the fridge.) Transfer rolled dough to a 9-inch pie plate; trim and crimp edges. Chill for 30 minutes.
Step
3
Heat oven to 375 degrees. Prick bottom of pie with a fork. Line with foil or parchment paper and fill with pie weights or dried beans. Bake for 20 minutes. Remove foil or paper and pie weights or beans. Bake until pale golden and dry to the touch, about 5 to 7 minutes more.
Step
4
Increase oven temperature to 400 degrees. Evenly scatter half of the bacon and half of the scallions on bottom of pie. Carefully crack 8 eggs over mixture, distributing them evenly around pie with their yolks intact. Season eggs generously with salt and pepper. Whisk together 5 tablespoons heavy cream with Sriracha and ketchup. Use a teaspoon to dollop it on top of the eggs and then sprinkle with remaining bacon and scallion.
Step
5
Lightly flour the counter. Roll out remaining disc of pie dough until ⅛-inch thick (it should be thinner than the previous dough round). Trim into 10-inch circle. Carefully place on top of the pie, pressing the edges into the side of the pie, if possible. There should be no overhang and the dough should fit almost perfectly. Use a fork to whisk together yolk from remaining egg and 1 tablespoon heavy cream. Brush top of pie with egg wash and cut 4 shallow slits in the middle of the top crust (don’t go deep, you don’t want to puncture the eggs). Bake for 25 to 30 minutes, or until pastry is golden brown. Let cool for at least 20 minutes for serving.
Ratings
5
out of 5
248
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Cooking Notes
Fred Stone
No, it's illegal while Canada remains at war with Tasso.
Jake Sterling
Try making the slits in the top crust before you put it on the pie. That way you avoid the problem of puncturing the egg yolks.
John
As a traditionalist and a good keen follower of this iconic dish, When you bite into the pie with the pieces of egg and bacon you get to taste the separate flavours. By combining with beaten eggs it changes the feel and the visual aspect. Stick to unbeaten.
nana
I have made this pie many(!) times by now--we love it! Thanks to the brilliant Melissa Clark. Her tweaks of this recipe are terrific. I now use jumbo eggs, and cook the pie 35 minutes. The eggs are done but not hard and dry. The scallions do seem to disappear....I use Oronoque prepared crusts.
Susan
This pie is similar to a traditional Italian-American pie made at Easter time - with dried Italian sausages, prosciutto, ricotta and other Italian cheeses.
Amy P
Of course you can.
Chris Swin
Can I use frozen pie crust?
Matt
It will help if the eggs are at room temperature, rather than cold from the fridge.You could also use medium or small eggs, with one, or two, extra.
Nathan Zalman
I think the limiting factor on bake time is the crust. Once it starts to get deep brown you pretty much have to take it out of the oven. Also the pastry gives off this "I'm done" pie aroma just before the "help, I'm burning!" aroma (which obviously you never want). The pie continues to cook during some of the cooling time, remember. My eggs came out perfect (solid but not chalky) after the 20 minute cool-down. The result was wonderful.
Sub for cream?
Has anyone tried subbing in crème Frisch instead of heavy cream? It’s usually quite divine with eggs
Lisa
Canadian bacon is more like smoked ham, very little if any fat.
Mike
Well duh. Is there not a familial relationship between Kiwis and Brits? Right now, we care more about New Zealand than England. Think of it as a political dish served in sympathy.
simon atkinson
Bacon and egg pie..my mothers was of course the best my top tips are.a mix of whole and beaten eggs.spring onions and parsley a must and lots of good dry cured bacon and i like some toms in there to .no peas.no cheese and always cold..kiwi style.
Naomi
Canadian bacon is more like ham than fatty bacon. It's often smoked pork loin.
Bob Crabtree
No, that will not do.
CHRSF
If making a day ahead, must the pie be refrigerated, or okay to leave covered on counter at room temp?
PAS
Can you not use the sauce.
nana
I reheat this pie by putting single servings in a covered iron skillet at medium low heat. I turn them over once or twice. This keeps the crust crispy, and the eggs from turning completely to chalk. I do it until they are warm to the touch on the sides. I also reheat pizza slices this way, without the turning(!).
James H.
Made this with smoked salmon in lieu of bacon - it was delicious.
nana
I am adding another note. I still make this pie a lot--it is a favorite of my husband. I now use just large eggs, and fit in an extra one. I also place the eggs in a circle around the edges. I found that eggs in the middle cooked last, and usually not completely. This pie is delicious!
nana
This is one of my husband's favorites.I finally learned to arrange all the eggs in a circle on the outside. I also add an egg. Eggs near the middle did not cook as quickly or completely. It makes sense that the center is the last area to cook.
Sharon Lansing
NYT Notes: Thanks to the brilliant Melissa Clark. Her tweaks of this recipe are terrific. I now use jumbo eggs, and cook the pie 35 minutes. The eggs are done but not hard and dry. The scallions do seem to disappear....I use Oronoque prepared crusts.
Annie
Can you use yogurt instead of creme freche?
Beth
Try making the slits in the top crust before you put it on the pie. That way you avoid the problem of puncturing the egg yolks.I use jumbo eggs & cook the pie 35 minutes. The eggs are done but not hard & dry.When you bite into the pie with the pieces of egg and bacon you get to taste the separate flavours. By combining with beaten eggs it changes the feel and the visual aspect. Stick to unbeaten.
Heather Forbes
I grew up in New Zealand and this pie is an all time favourite! It is best to lightly fry the bacon before putting into the pie. Also keep the bacon in whole rashers and put a layer in the base if the pie followed by the eggs then top with another layer of bacon rashers. Either way this pie is a winner and especially great for picnics. It travels well and is always delicious!
Hut
use jumbo eggs and 30 min for baking.
nana
I used large eggs at room temperature, and added one egg. Everything cooked pretty well after 35 minutes. I covered the pie with foil for the last 5 or 10 minutes. This is a favorite of ours.
M Carter
I do recommend partially cooking the bacon before putting in the oven. Tried it without doing it the first time and it came out pale looking while everything else was set. Second time came out much better. Received compliments from the quilter who's been cooking for 40+ years on this when I brought it over to watch the final season of Game of Thrones.
A. Martinez
Made this for a brunch today. It was a great hit! I used the exact cooking time specified, and although it didn’t appear to be completely cooked after 25 minutes, it continued to cook though the resting period and was perfect on serving. I also cut back on the amount of Siracha ( about 1/3 of the amount specified) since I was serving guests whose tastes I wasn’t sure of, and served extra Siracha on the side. Perfect. This is definitely a keeper.
EAPHLG
I made this vegetarian style with spinach and mushrooms as my guests do not eat meat. I also did not cook the bottom crust first. It came out golden brown and it looked surprisingly similar to the photos above. The cook time is spot on.
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