Bacon and Egg Pie
Prep time
Cook time
Total time
This bacon and egg pie is wonderful for picnics.
Recipe type: Lunch
Cuisine: Australian, New Zealand
Serves: 6
  • 1 tbs olive oil
  • 4 rashers of rindless bacon, finely sliced
  • 1 brown onion, finely sliced
  • 4 roma tomatoes
  • 10 eggs
  • 100ml thickened cream
  • ½ bunch parsley finely chopped
  • 10 sheets of filo pastry
  • 60gms melted butter
  1. Pre-heat oven to 180C, fan-forced, 200c if not fan-forced.
  2. In a medium-sized frying pan gently heat olive oil. Add bacon and onion and stir until bacon becomes slightly crisp and the onion softens.
  3. Fill a medium-sized saucepan with water and bring to the boil. Add tomatoes and remove once skins have begun to split (about 1 minutes). Peel tomatoes and discard skin. Chop tomatoes and add to the bacon mixture and cook until liquid (from tomatoes) has reduced.
  4. Crack 4 of the eggs into a medium sized bowl. Add the cream, season, then whisk. Add parsley.
  5. Brush 6 sheets of filo pastry with butter, fold in half and use to line the bottom and sides of a large pie dish. (Mine was 27cm in diameter). Pour in bacon and tomato mixture. Pour egg and cream mixture over the top. Crack remaining six eggs on top of the cream mixture. Seal with remaining sheets of filo pastry brushed with butter.
  6. Fold over edges of pastry to seal the pie filling.
  7. Optional: Lightly beat an egg and brush over the top of the pastry. (I like to do this because it makes the pastry go crunchy in texture and golden in colour).
  8. Place in oven for 40 minutes.
  9. Serve hot or cold with a salad.
Recipe by Orgasmic Chef at