Hello friends!!! Your King of Bacon is in Australia today – just to prove that so many places in the world have great recipes that use our FAVORITE ingredient – BACON. This one is fabulous for breakfast and is much like quiche in the list of ingredients, etc. but it really is a MEAL IN A PIE as you will see.
Did you know that it’s WINTER here in Australia right now? That’s right – hard for some of us who are baking right now in the hot summer sun to realize that where they are it’s cold. Yes it sounds rather delicious to be cold when we’re burning up in the sun BUT here, it’s fireplace, heavy jacket, watch the kangaroos in the snow kind of weather.
So, here’s the photo of, and the recipe for, a fabulous dish that I think you’re going to REALLY love! By the way, this is a recipe for TWO pies but they are smaller than the usual 8 or 9 inch pies we make at my house……you can adjust things for whatever pie tins you will be using.
Australian Bacon and Egg Pie
4 slices smoked bacon
1/3 cup sharp cheddar cheese, grated
1 large potato
4 cherry tomatoes, halved
1/2 white onion, sliced
2 packages 9-inch refrigerated pie crusts (each package should have two crusts)
1 teaspoon sesame seeds
- Preheat the oven to 350 degrees F.
- Boil the potato until it’s soft and then drain and cut it into slices. Set aside.
- Fry the bacon slices until slightly crispy and then drain on a paper towel. Break into small pieces. Set aside. Using the same pan, fry the onions on a medium heat for 5 minutes. Drain and set side.
- Beat one egg with a fork and set aside to use as egg wash.
- Open one package of pie dough and lay each pie dough on lightly floured work surface. Using one (4 x 5 inch) pie tin, place the pie tin on each pastry dough and cut a slightly larger circle around it. This is the top crust. Discard excess dough.
- Lightly grease 2 (4 x 5 inch) pie tins. Open the second package of pie dough and gently press 1 pastry circle into the bottom of each pie tin. Press the dough up the sides and around the rim.
- Line each pie with a slice of potato, then a layer of bacon and onion. Sprinkle on the cheese and add several tomato pieces. Crack 2 eggs into each pie.
- Brush the rim with egg wash. Cover each pie with the top crust and push it down with your fingers.
- Brush the top with more egg wash. Press around the rim of each pie with the back of a fork to seal.
- Using a sharp knife, make a small incision in the top of each pie to allow for steam to escape. Sprinkle on some sesame seeds.
- Bake in the oven for 12 minutes. Serve hot or cold with tomato sauce
Now, you’ve just GOT to admit – this would be a totally dy-no-mite breakfast or lunch………or WHENEVER. I think you could actually use as much bacon as you want in this so go crazy if you want more! Is there any such thing as TOO MUCH bacon?
Yep that’s what I thought you’d say!
You betcha guys……you definitely can haz……!!
Where will I bet next Saturday with a recipe for you? Not sure – my Travel Agent hasn’t told me yet. I can tell you one thing though – I love traveling but there is NO PLACE LIKE HOME!!
I haven’t found one single floor on my trip that’s as comfy as my floor at home for a “belly-up” nap!!
See you next week Baconians!