Bacon and egg pie from Saveur Magazine, October 2012 (#150): Special Collector’s Issue: 101 Classic Recipes (page 50)

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on January 31, 2019

    I had never had this before and searched similar recipes to see how they differ. I ended up using this basic one, but layered some chopped onion and frozen petite peas on top of the bacon before adding the eggs, then sprinkled chopped parsley and dill on top of the eggs. I scaled it down for a 9"x9" metal pan, using 9 eggs and maybe 8 oz bacon. Didn't put the sauce inside the pie, but served it on the side. Skipped the egg wash. Baked for 45 minutes. My family loved it. Will make again.

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