A few days ago I was reading the Runner’s World Daily column about a New Zealander who ran a half-marathon while stopping at every kilometer to eat pie for charity. That’s 21 pies and pretty cool. But that’s not what I really found interesting. What I found interesting was that at the 11km mark (about half-way), he had “bacon and egg pie.” I did not need to read any further, I immediately began my Google searches for that phrase. I came upon the “Man’s Version” (don’t click if you don’t have a sense of humor) by a Mr. Jimmy Jangles almost immediately. Since Mr. Jangles left out pesky details like how hot the oven should be and how long the pie should be cooked, I kept looking. However, the recipe I used this morning is mostly his:
NZ Bacon and Egg Pie
- Bacon. The more the merrier. I used a whole 12 oz. package and cooked it the night before.
- 10 Eggs, more or less is ok, but you’re going to want no less than 8, I think.
- Cheese. This wasn’t in the original “Man’s recipe” but I don’t see how you could leave it out. I didn’t use a heart attack’s worth. Just enough that you’ll know this has cheese in it when you’re cutting it.
- Pie crusts. I used Pillsbury crusts from the refrigerator section of the grocery store. You’ll need 2 crusts.
Like I said above, I pre-cooked my bacon last night to save time this morning. Pre-heat your oven to 400 and get started building your pie:
Crust with Cheese
Roll out the bottom crust and line it with a little cheese.
Bacon!
Throw down a layer of bacon. Don’t be shy, this is the main bacon layer. Do save enough bacon to put some on top of the eggs.
10 Eggs
I know, it looks like 9, but there’s a yolk hiding in there somewhere. After the picture I broke all the yolks and added pepper. Most in my family don’t like their yolks whole.
More Bacon!
Use everything you’ve got here. Unless you’re hungry. Then eat a couple bites, but put the rest of your bacon on the pie!
More Cheese!
More cheese!
Top Crust
So, everything is now assembled and the pie can go in the oven. 20 minutes or until the crust is golden brown and looks flaky. (20 minutes was not long enough, the eggs were very runny when I cut into my pie, I’m throwing mine back in for 20 more minutes, your mileage may vary).
Out of the Oven
Yes! It’s ready to eat! Also, if you want to know anything about quilted potholders, check out www.shirleyannesheart.com
Pie!
That shadow in the picture is my head. It’s too late to retake the picture because I’m already eating this really good pie!
Seriously, your local grocery store is open till at least 3 today (Thanksgiving in the US) I’m sure. You need to go get the ingredients and make this pie! It’s awesome! After eating it, I’m adding New Zealand to the list of things I’m thankful for this year!
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Run on December 3, 2011