A Kiwi classic
Bacon and egg pies (just like my ultimate bacon and egg pie) are a classic in New Zealand and Australia. That flaky puff pastry, those golden-yellow egg yolks, fat chunks of salty bacon, and that heavenly smell of baking pies, are as much a part of the Kiwi identity as those sprawling farming landscapes, or a pavlova for that matter. My mother used to make these a lot for me when I was a kid, and these would often be my school lunch. And even now as an adult, I still love making these pies and they are one of my favorite breakfast recipes (and breakfast pie recipes). While the classic meat pie with tomato sauce (ketchup) is very popular, the bacon and egg pie is a close second and is my personal favourite of the two. A hard boiled egg (or scrambled eggs) and bacon in a classic pie, was the gas that fueled many days of my student life. The version I’m sharing with you guys today however is just so much better!
Bacon and egg pie with mushrooms
In addition to the bacon and eggs, these pies have been jacked up with delicious sauteed mushrooms and a generous dose of thyme and parsley. It’s safe to say that my student self would have loved these so much better than the bacon & egg pies I used to get from the university cafeteria. I made these pies using homemade puff pastry that I infused with cayenne pepper for extra flavour and bite. But you’re welcome to use store-bought puff pastry too. You can make these ahead of time, freeze them and then bake them in time for breakfast, brunch of even dinner! Really, that “breakfast pie” is just a suggestion. These taste so damn good, I wouldn’t fault you if you wanted to have them for all three meals of the day. Plus, because they puff up really well, it’s okay if they don’t look completely neat. These are actually meant to look quite rustic. I didn’t even cover up and seal the pie completely, because I STUFFED it with mushrooms, bacon and eggs, so it needed space to expand and cook properly. After all, that rustic look is all part of the “homemade” charm right? And of course it doesn’t hurt that your house will smell of butter, thyme and bacon and all kinds of baking goodness! This pie honestly doesn’t need anything else. If you’d like to, you could maybe have a salad on the side. But definitely no tomato ketchup please. Seriously, I will smack your hand if you bring that ketchup anywhere near this pie! Leave that for the sausage rolls and hot dogs.
Recipe highlights
Since I sauteed the bacon and the mushrooms together, the flavours really do come together! The pie filling is deliciously creamy, almost like you cooked the filling in a creamy mushroom base. The eggs are fantastic too. When you break the egg over the filling, you can imagine how the egg white disperses through the filling and mixes with the bacon and mushrooms while the egg yolk also soaks up all the flavour. And if you have any fussy kids (or adults) who aren’t particularly fond of egg yolk, consider lightly scrambling the eggs and adding it to the filling instead of whole eggs. You could even sprinkle some cheese on top if you like. The flavours will be amazing regardless. I can tell you right now that taking these pictures required a healthy dose of self-restraint. I was genuinely concerned that the pies wouldn’t last long enough for me to take pictures of them. That smell when you take these out of the oven and then when you see that beautiful flaky pastry and the egg yolks peaking through…
