Bacon & Egg Pie

A kiwi classic! Try served with Cerebos Tomato Relish on the side for an extra kick. Perfect to include in your next family picnic, everyone will be coming back for an extra slice.

Prep Time:
Cook Time:

How to Cook

  1. Preheat the oven to 200°C.
  2. Use one of the sheets of pastry to line an 18cm pie dish. Trim the pastry to fit. Sprinkle the onion and bacon over the pastry. Place teaspoonfuls of the relish on the top. Break the eggs evenly over then break the yolks slightly. Sprinkle the Gregg's Rubbed Parsley and Gregg's Chopped Chives over the top. Season to taste with freshly groun dGregg's Natural Sea Salt and Gregg's Whole Black Peppercorns.
  3. Carefully lift the remaining pastry sheet over the filling. Crimp the edge of the pastry and cut slits to allow steam to escape. Brush the top with milk then sprinkle with Gregg's Sesame Seeds.
  4. Bake in the preheated oven for 35 to 40 minutes or until the pie is golden and well risen.


  • 2 sheets flaky puff pastry
  • 1 onion, finely chopped
  • 4 rashers lean bacon, chopped
  • 2 Tbsp Cerebos Tomato Relish
  • 6 eggs
  • 2 tsp Gregg's Rubbed Parsley
  • 2 tsp Gregg's Chopped Chives
  • Gregg's Natural Sea Salt
  • Gregg's Whole Black Peppercorns
  • Milk to glaze (optional)
  • 1 Tbsp Gregg's Sesame Seeds

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