I do not know if I have mentioned it before but we are from New Zealand! Well I am and my parents and brother, extended family, etc. I was born there and my family came to Canada in the eighties. I went back in my travelling days to live there for a couple of years but have not been back in about ten years. One tradition I truly love to keep alive in my family is some of the food! One of our favourites is the Bacon & Egg Pie. This pie is sacred and holy according to my dad and at times, he is even protective of his recipe. I however have mastered your standard run of the mill bacon & egg pie recipe and would love to share it. This pie is so tasty at any time of day. I like to whip it up at the beginning of the week so that we have for a quick on-the-go breakfast or even just to pick at throughout the morning. Hot or cold, this one is a gem!

Bacon & Egg Pie Ingredients:

6 to 8 eggs, depending on the size of the baking dish (for reference, my pie has 8) – Fresh farm eggs recommended! They seem to make everything that much tastier
1 packet of bacon or ham (for ham the amount is at your discretion. In my opinion, the more meat the better!)
Green Onions (again amount is up to you – I am a green onion girl for sure)
Salt & Pepper (go easy on your salt as whichever meat you use is bound to add some sodium)
Any other spices you wish to use though I have discovered that with this dish, the simpler the better
Puff Pastry (I use Tenderflake – it’s divided into two sections when you buy it already, one for the bottom of the pie and one for the top)

Preheat your oven to 375 degrees.
Thaw your puff pastry and roll out one half thinly – just shy of 1/8th. Use plenty of flour as it tends to get sticky. Line the bottom of the baking dish, coming up the sides as this will encase your pie. In a mixing bowl, combine eggs, ham and/or bacon, chopped green onions and salt and pepper. As well as any other ingredients or spices you wish to add. But remember, keep it simple! Don’t mess with a good thing. Pour the mixture into your pie. With a pastry brush, brush the remnants from the mixing bowl onto the edge of the crust. This will help the stop stick to the bottom. Roll out the rest of the puff pastry to the same thickness. Drape onto your pie and press edges, top to bottom. Brush the entire top of the pie with any of the egg mixture you have left in the mixing bowl. If you have cleaned it bone dry, a tiny bit of milk brushed on top works just as great. Take some scissors and snip 3-5 snippets so that your pie has vents on top. Bake for 30 minutes and check. My pie tends to need an additional ten minutes, it just depends how hot of an oven you have. Let your pie cool for about ten minutes before sampling. Then let the delicious snacking begin. Bon appetit!

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