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

Used tags: ,
These icons link to social bookmarking sites where readers can share and discover new web pages.
  • Del.icio.us
  • Digg
  • email
  • Facebook
  • Google
  • Posterous
  • Reddit
  • Technorati
  • Twitter
  • Yahoo! Bookmarks

There are no comments

I'm somewhat incapacitated at present so replies may take some time. Please post urgent enquiries at the www.sausagemaking.org forum.

(optional field)
(optional field)

You need to enter the first 3 letters of food in lowercase type for your comment to be allowed


Comment moderation is enabled on this site. This means that your comment will not be visible until it has been approved by an editor.

Remember personal info?
Small print: All html tags except <b> and <i> will be removed from your comment. You can make links by just typing the url or mail-address.