For Christmas this year, I received a wonderful collection of cookbooks from family and friends. One of them, has my husband drooling. I have never seen him pour over a cookbook so much. This book is: The Bacon Cookbook (Thank you, Keupers!) I love cookbooks. I use them mainly for inspiration and techniques. My husband has a collection of bacon, thanks so some of his friends getting him “the bacon of the month” club. So, naturally, he has been craving for bacon dishes.
I found a recipe in the Bacon cookbook, that was right up my ally. English Bacon and Egg Pie. It is a simple dish that satisfied what I craved (boiled egg) and him (bacon). Plus, his hobby is taking pictures, so it was an idea time to make a new dish. So, using this recipe as inspiration, I decided to make mini Bacon and Egg Pies for breakfast. This recipe is adapted from The Bacon Cookbook and the pictures were taken by my husband.
Ingredients For Dough:
1/2 cup of all-purpose flour
3 tablespoons of shortening
Ingredients for Filling:
2 eggs, hard-boiled
2-3 strips of maple bacon, cooked and chopped
1/4 cup of milk
3 tablespoons of heavy cream
salt and pepper, to taste
1 additional egg
- Combine flour and shortening with a fork, until you get small crumbs.
- Add enough ice water to mixture, to form a dough (about 3-4 tablespoons)
- Cover dough with saran wrap and refrigerate for about 20 minutes.
- Meanwhile, in a small pot, take 2 eggs and cover with water. Bring to a boil and then lower temperature, cooking for about 9 minutes (Hard boil egg)
- Rinse egg with cold water and remove shells. Chop eggs
- Fry up your bacon until crispy and place on paper towels to remove excess oil. Chop into small pieces
- Grease 4 muffin tins
- Take a small portion of your dough and place on a floured board. Roll out into a circle (about 1/4 inch thick)
- Place circle into one of the muffin molds and repeat for the remaining 3 molds
- Mix hard-boiled egg and bacon together and divide them between the 4 pies.
- Whisk together milk, heavy cream and egg.
- Salt and pepper to taste and pour mixture into the pies, filling muffin cups 2/3rd of the way. (Save milk mixture)
- Roll out 4 more circles and cover each pie, sealing the edges and cutting away any excess dough
- Glaze with milk mixture and make a cut in the top to vent.
- Bake at 350 F for 45 minutes and then allow to cool for 10 minutes before unmolding.
5 responses to “Mini Bacon and Egg Pie”
This was a great recipe. It really takes on the flavor of whatever bacon you use! I can’t wait to try it again, but with Hickory Smoked bacon!
Now that’s what you can make me on my next visit.. Yummo…looks great.
You got it Mom!
Watch what you ask for. With all the goodies you are making, I may need to visit for a month to taste all my favorites… 🙂