Bacon and Egg Pie from The Bacon Cookbook

March 23, 2015 12:01 am Published by Leave your thoughts

Bacon and Egg Pie from The Bacon Cookbook

Cookbook and Bacon Egg Pie

The Bacon Cookbook by Carol Wilson is a must-have addition to your collection of gloriously photographed, hardcover cookbooks. With recipes like The Great British Fry-Up, Bacon and Egg Pie, and Smoked Haddock and Bacon, it has a decidedly British feel to it. But don’t let that deter you from snagging a copy as soon as you can get your mitts on one; if anyone loves bacon as much as Americans do, it’s the Brits! “The Bacon Cookbook” contains measurements in both the metric system and the US system, further contributing to its worldly flair. Exacting Americans who prefer to measure their ingredients by weighing in grams vs. ounces will appreciate these inclusions.

The text chapters include a plethora of information for the bacon fan who’s hungry for knowledge about their favorite meat candy. Text chapters include an Introduction, a History of Bacon, International Types of Bacon, Curing and Smoking, Making your Own Bacon, and Cooking with Bacon. The extensive chapter on making bacon includes step-by-step instructions on both dry curing and wet curing techniques.

Credit: “The Bacon Cookbook” by Carol Wilson, Lorenz Books

Credit: “The Bacon Cookbook” by Carol Wilson, Lorenz Books

Drool-worthy images accompany all 50 recipes, and for those who really like to feast with their eyes, there are 300 delicious-looking photographs in this book! Yowsers! Recipe chapters include: Breakfast, Starts and Light Meals, Fish and Seafood, Meat and Poultry, Side Dishes and Bakes, and Sweet Treats. The Sweet Treats section unfortunately contains only 2 recipes that should already exist in every true bacon fan’s recipe repertoire: Candied Bacon and Chocolate-Covered Bacon. But the other 48 recipes more than make up for the skimpy dessert section. Caloric and nutritional information per serving are included for every recipe.

Here’s our favorite recipe from The Bacon Cookbook: Bacon and Egg Pie! This recipe is a favorite breakfast dish of Brits, Aussies, Kiwis and anyone who appreciates flaky pastry wrapped around savory breakfast ingredients. Whole eggs are broken over succulent smoked bacon before being covered in pastry in a double-crust pie, in this celebration of simple and yet exceptional ingredients. Grab a fork and dig in. And order your copy of The Bacon Cookbook for more amazing recipes like this. The Bacon Cookbook is published by Lorenz Books and is $16.99.

Credit: “The Bacon Cookbook” by Carol Wilson, Lorenz Books

Credit: “The Bacon Cookbook” by Carol Wilson, Lorenz Books

30ml/2 tbsp sunflower oil
4 slices smoked bacon, cut into 4cm/1 1/2 inch pieces
1 small onion, finely chopped
5 eggs
25ml/1 1/2 tbsp chopped fresh parsley
salt and ground black pepper
a little milk, to glaze

For the pastry

350g/12oz/3 cups plain (all-purpose) flour
pinch of salt
115g/4oz/1/2 cup butter, diced
50g/2oz/1/4 cup lard or white vegetable fat

75–90ml/5–6 tbsp chilled water

1. To make the pastry, sift the flour and salt into a large bowl and rub or cut in the fat until the mixture resembles fine breadcrumbs. Sprinkle over most of the water and mix to a pliable dough, adding more water if required. Knead until smooth, then wrap in clear film (plastic wrap) and chill for 30 minutes.

2. Butter a deep 20cm/8in flan tin (quiche pan). Roll out two-thirds of the pastry and use to line the flan tin. Cover the pastry case. Chill for approximately 30 minutes

3. Preheat the oven to 200°C/400°F/Gas 6. Heat the oil in a pan, add the bacon and cook for a few minutes, then add the onion and cook until soft. Drain on kitchen paper and leave to cool.

4. Cover the base of the pastry case with the bacon mixture, spreading it evenly, then break the eggs on to the bacon, spacing them evenly apart. Carefully tilt the flan tin so the egg whites flow together. Sprinkle the eggs with the chopped parsley, a little salt and plenty of black pepper. Place a baking sheet in the oven to heat.

5. Roll out the remaining pastry, dampen the edges and place over the pie. Roll over the top with a rolling pin to seal the edge and remove the excess pastry. With a sharp knife, carefully cut curved lines from the centre of the lid to within 2cm/3?4in of the edge. Lightly brush the pie with the milk to glaze.

6. Place the pie on the hot baking sheet and bake for 10 minutes, then lower the oven temperature to 180°C/350°F/Gas 4 and bake for a further 20 minutes. Leave to cool for a few minutes before cutting and serving.

Energy 202kcal/843kJ; Protein 13.4g; Carbohydrate 9.7g, of which sugars 4.4g; Fat 12.5g, of which saturates 4.2g; Cholesterol 149mg; Calcium 125mg; Fibre 1.1g; Sodium 592mg

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