Bacon-and-egg breakfast pie

Bacon-and-egg breakfast pie

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  • 4 to 6
  • Easy
  • 30 minutes, plus 1 hour’s chilling time
  • 1 hour
  • Krone Night Nectar Méthode Cap Classique 2016


  • 250 g butter, chilled
  • 250 g cream cheese, chilled
  • 300 g flour, plus extra for dusting
  • For the filling:
  • 2 shallots, thinly sliced
  • 1 T butter
  • 500 g Woolworths streaky wood-smoked bacon, cut into large chunks
  • 8 free-range eggs
  • 2 cream

Cooking Instructions

To make the pastry, lightly cream the butter and cream cheese in a stand mixer using the paddle attachment.

Add the flour and mix until just incorporated. If your pastry feels too dry, add 1 T ice-cold water to adjust the consistency. Take care not to overwork the pastry.

Shape the pastry into a log and wrap in clingwrap, then chill for 1 hour.

To make the filling, sauté the shallots in the butter over a medium heat until caramelised, then remove from the pan. Cook the bacon in the same pan for 10 minutes until cooked but not too crispy. Remove from the heat and allow to cool.

Preheat the oven to 220°C. Remove the pastry from the fridge and cut half the pastry into 1 cm-wide discs. Press into a greased pie dish to cover the base and sides. Make sure that there are no gaps in the base. Trim the excess pastry around the edges of the pie dish.

Place a sheet of baking paper on top of the pastry and top with baking weights (you can also use dried beans or rice) and blind bake for 18–20 minutes. Remove from the oven and carefully remove the baking paper and weights.

Using a fork, prick the base of the pie, then return to the oven and bake uncovered for a further 5 minutes until lightly browned. Remove from the oven and cool completely before filling.

Roll out the remaining pastry into a disc big enough to cover the pie on a lightly floured surface.

Whisk together the eggs and cream and set aside. Place a layer of cooked shallots in the base of the dish and top with the cooked bacon.

Pour over the egg mixture, reserving 2 T for brushing, then place the pastry disc on top and the seal the edges with the reserved egg. Trim off any excess pastry using a sharp knife.

Cut a hole in the centre of the pastry, then brush with more egg. Bake for 25 minutes, or until golden brown and flaky.

Serve immediately.

Cook's note: Your go-to weekend breakfast indulgence this winter - extra-flaky pastry filled with fried bacon and creamy whisked eggs, then baked until beautifully golden.

Browse more breakfast recipes here.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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