Egg and Bacon Pie

I came across this recipe on The Cottage Smallholder. What caught my eye was the fact that all the ingredients are assembled raw and then cooked together. This makes it far less time consuming than other recipes which cook the filling separately before assembly. The only change I made from the original was the addition of about 8 more rashers of bacon. Four rashers to 12 eggs is just plain mean!

The pie was certainly easy to make and the end result was enough to feed a battalion. I'll certainly make it again but think that St. Delia's recipe for Egg and Bacon Pie has the edge - however, yet again the filling's on the mean side.

Egg and Bacon Pie

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