 | |
| Alternative names | Egg and bacon pie |
|---|---|
| Type | Savoury pie |
| Course | Breakfast,lunch,dinner, or as asnack |
| Place of origin | England |
| Serving temperature | Hot or cold |
| Main ingredients | Shortcrust or other base crust,bacon,eggs |
| Variations | Additional ingredients such as peas or tomatoes |
Thebacon and egg pie is a savourypie consisting of a crust containingbacon,egg and sometimesonion,mushrooms,bell peppers,peas,tomato, fresh herbs andcheese. Bacon and egg pie may be served withketchup, which can be combined withWorcestershire sauce and drizzled over the filling before the pie is baked[1] and some versions have a rising agent such asbaking powder mixed into the egg to make a fluffier filling.
The pie is often constructed withshortcrust pastry or other stable base crust. The crust is usually topped with a pastry lid,[2] but is sometimes left open.[3]
A bacon and egg pie differs from aquiche, most notably due to the absence ofcheese andmilk and the presence of an upper crust. Also the eggs are not beaten and are whole, or at the most yolks pierced. The pie also tends to have a heavier texture and feel, and is generally high in calories.
Although the bacon and egg combination is not unique to any country, its use in modern cooking is notable in the United Kingdom, New Zealand, Canada and Australia.[4] Recipes for it have been found as early asThe Experienced English Housekeeper in 1769.[5]
