Bacon and Egg plus Pie

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Recipe Image

Kerry Sharman


  • savoury shortcrust pastry rolled out thinly or two commercial squares rolled out further.
  • 6 eggs
  • pinch nutmeg
  • 1/4 cup cream
  • 1 full bunch of spring onions
  • 250 g bacon (I used a packet of Freedom shoulder bacon chopped).
  • 100 g crumbly feta cheese
  • 8 spinach leaves, stalks removed, torn
  • freshly ground black pepper
  • zest of a small lemon
  • sesame seeds


Preheat oven to 200 C.
Spray individual or one pie dish with oil and fit one sheet of pastry over the bottom.
Chop the spring onions green tops and white parts roughly and put a thick layer on the bottom pastry.
Layer chopped bacon over spring onions. (Reserve some to put over the eggs).
Break the eggs into a bowl and lightly break up, then mix in cream and nutmeg.
Pour the eggs over the bacon and spring onions and season with a grind of pepper.
Cover egg mixture with a layer of finely torn spinach leaves and scatter the lemon zest over the spinach.
Crumble Feta over the spinach.
Cover pie with shortcrust pastry, brush with a little egg and cream mixture, scatter over sesame seeds and bake 40mins at 200C fan bake.

To ensure a good crusty bottom place on bottom of hot oven first for ten minutes, then move to middle of oven and reduce heat to 180C for 20 minutes, then return to bottom of oven for final 10 minutes.


The recipe above has been supplied by a member of the public and has not been individually tested by Helen Jackson. Helen Jackson does not accept any liability in relation to publication of this recipe.

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