An unusual savory pie that uses a lot of eggs. The bacon used in this recipe is in the form of rashers, not “streaky bacon,” that we normally use in the US. Canadian bacon makes an excellent substitute if you can’t get UK style bacon. Feel free to substitute meatless options if you prefer.
You’ll need to either make or buy dough for a double crust pie. Roll out the bottom crust and fit in into a pie plate. Roll out the top crust and cover.
Preheat oven to 350.
1 double pie crust
8-10 large eggs
1 package of Canadian Bacon, any rind or edging removed – see note above
1 onion, chopped
1 1/2 cup of mixed carrots/peas/diced sweet potato/any vegetables of choice
Salt and pepper to taste.
Heat a splash of olive oil in a skillet and saute the onion and vegetables on low/medium heat until they begin to soften, about 5 minutes. Season to taste and set aside.
To assemble the pie, carefully break 4-5 eggs into the pie crust without breaking the yolks.
Arrange half of the bacon on top of the eggs.
Cover the bacon and eggs with the sauteed vegetables.
Add the rest of the bacon on top of the vegetables.
Carefully break open and add the remaining eggs on top of the other layers. Lightly season with salt and pepper.
Add the top crust, crimp edges together, and carefully cut steam vents in the crust.
Bake for one hour or until knife comes out clean. Enjoy!