Bacon & Egg Pie

Fresh Eggs straight from the chooks has made this beautiful bacon and egg pie.  Such an easy recipe and took no time to make.  My Gran used to make an egg and bacon pie and we'd have it on a Sunday if we went for tea or even have it cold for lunch, conjures up really lovely memories for me.
How lucky I am to get eggs bought down from Fish Creek by Mum and Dad when they come to visit.  When I got this last lot (complete with dates penciled on them by Dad) I knew I wanted to make this pie of Annabel's.  It is the very first recipe she makes on her Free Range Cook DVD set!
I used chives and parsley as my herbs, Annabel suggests using any soft herb.  The potato is boiled and then roughly chopped.  I loved the big pieces of potato, but my family suggested maybe grating the potato next time (don't think I will - I like the rustic feel of the big chunks!)

The taste was beautiful!  I actually made it a couple of days ahead and it reheated really well.  I also had some left over for lunch the next day with some homemade tomato chutney (thanks Mum!) and a little salad of baby spinach and fresh tomato.  Really YUM! 


A great tip from Annabel - put an oven tray in the oven first, oven at 200 degrees heats the tray so that when you put the pie in, the base crisps up well as it sits on the hot tray.  Gotta love that!  Enjoy this one, Catherine