Spicy Bacon-and-Egg Pie Recipe (2024)

No, it's illegal while Canada remains at war with Tasso.

Try making the slits in the top crust before you put it on the pie. That way you avoid the problem of puncturing the egg yolks.

As a traditionalist and a good keen follower of this iconic dish, When you bite into the pie with the pieces of egg and bacon you get to taste the separate flavours. By combining with beaten eggs it changes the feel and the visual aspect. Stick to unbeaten.

I have made this pie many(!) times by now--we love it! Thanks to the brilliant Melissa Clark. Her tweaks of this recipe are terrific. I now use jumbo eggs, and cook the pie 35 minutes. The eggs are done but not hard and dry. The scallions do seem to disappear....I use Oronoque prepared crusts.

This pie is similar to a traditional Italian-American pie made at Easter time - with dried Italian sausages, prosciutto, ricotta and other Italian cheeses.

Of course you can.

Can I use frozen pie crust?

It will help if the eggs are at room temperature, rather than cold from the fridge.You could also use medium or small eggs, with one, or two, extra.

I think the limiting factor on bake time is the crust. Once it starts to get deep brown you pretty much have to take it out of the oven. Also the pastry gives off this "I'm done" pie aroma just before the "help, I'm burning!" aroma (which obviously you never want). The pie continues to cook during some of the cooling time, remember. My eggs came out perfect (solid but not chalky) after the 20 minute cool-down. The result was wonderful.

Has anyone tried subbing in crème Frisch instead of heavy cream? It’s usually quite divine with eggs

Canadian bacon is more like smoked ham, very little if any fat.

Well duh. Is there not a familial relationship between Kiwis and Brits? Right now, we care more about New Zealand than England. Think of it as a political dish served in sympathy.

Bacon and egg pie..my mothers was of course the best my top tips are.a mix of whole and beaten eggs.spring onions and parsley a must and lots of good dry cured bacon and i like some toms in there to .no peas.no cheese and always cold..kiwi style.

Canadian bacon is more like ham than fatty bacon. It's often smoked pork loin.

No, that will not do.

If making a day ahead, must the pie be refrigerated, or okay to leave covered on counter at room temp?

Can you not use the sauce.

I reheat this pie by putting single servings in a covered iron skillet at medium low heat. I turn them over once or twice. This keeps the crust crispy, and the eggs from turning completely to chalk. I do it until they are warm to the touch on the sides. I also reheat pizza slices this way, without the turning(!).

Made this with smoked salmon in lieu of bacon - it was delicious.

I am adding another note. I still make this pie a lot--it is a favorite of my husband. I now use just large eggs, and fit in an extra one. I also place the eggs in a circle around the edges. I found that eggs in the middle cooked last, and usually not completely. This pie is delicious!

This is one of my husband's favorites.I finally learned to arrange all the eggs in a circle on the outside. I also add an egg. Eggs near the middle did not cook as quickly or completely. It makes sense that the center is the last area to cook.

NYT Notes: Thanks to the brilliant Melissa Clark. Her tweaks of this recipe are terrific. I now use jumbo eggs, and cook the pie 35 minutes. The eggs are done but not hard and dry. The scallions do seem to disappear....I use Oronoque prepared crusts.

Can you use yogurt instead of creme freche?

Try making the slits in the top crust before you put it on the pie. That way you avoid the problem of puncturing the egg yolks.I use jumbo eggs & cook the pie 35 minutes. The eggs are done but not hard & dry.When you bite into the pie with the pieces of egg and bacon you get to taste the separate flavours. By combining with beaten eggs it changes the feel and the visual aspect. Stick to unbeaten.

I grew up in New Zealand and this pie is an all time favourite! It is best to lightly fry the bacon before putting into the pie. Also keep the bacon in whole rashers and put a layer in the base if the pie followed by the eggs then top with another layer of bacon rashers. Either way this pie is a winner and especially great for picnics. It travels well and is always delicious!

use jumbo eggs and 30 min for baking.

I used large eggs at room temperature, and added one egg. Everything cooked pretty well after 35 minutes. I covered the pie with foil for the last 5 or 10 minutes. This is a favorite of ours.

I do recommend partially cooking the bacon before putting in the oven. Tried it without doing it the first time and it came out pale looking while everything else was set. Second time came out much better. Received compliments from the quilter who's been cooking for 40+ years on this when I brought it over to watch the final season of Game of Thrones.

Made this for a brunch today. It was a great hit! I used the exact cooking time specified, and although it didn’t appear to be completely cooked after 25 minutes, it continued to cook though the resting period and was perfect on serving. I also cut back on the amount of Siracha ( about 1/3 of the amount specified) since I was serving guests whose tastes I wasn’t sure of, and served extra Siracha on the side. Perfect. This is definitely a keeper.

I made this vegetarian style with spinach and mushrooms as my guests do not eat meat. I also did not cook the bottom crust first. It came out golden brown and it looked surprisingly similar to the photos above. The cook time is spot on.