Recipe: A Healthier Egg and Bacon Pie

I’m on holidays, hooray! The uni semester is over, and my husband and I have taken a couple of weeks off work, initially with the intention that we’d visit his family in NSW, but as we’ve just put an offer on a new house – exciting and scary – we are sticking around to deal with the paperwork.

It does feel a bit odd to be on holiday and not be going anywhere, but also kind of indulgent too. I get to go on some local Canberra adventures with the kids, test out some recipes, read books, watch Netflix, and tend to this much-neglected blog. Today the kids went off to have a day of fun and games at childcare, and my husband and I took ourselves out for lunch and to see Jurassic World (a fun and really bad movie, full of cliches and plot holes – as you’d expect!). We take the opportunity to have these ‘date days’ a few times a year, and we are always glad that we do.

I’m enjoying doing ‘nothing’, which can sometimes be hard for me to do when I’m used to having a lot of spinning plates. I danced to music with the kids (my 18 month old kills it), did a little yoga with my eldest – he has requested a Lightning McQueen Yoga Mat for Christmas, if such a thing exists – and went for a long walk and impromptu barbeque at our local pond. It’s times like these that I remember this is how I would like my life to be: in the present, spent with family and loved ones, treasuring small moments, being grounded and naturally active, instead of stuck behind a computer screen or textbook. I’m sure I’m not the only one. It’s easy to forget these valuable opportunities, in the busyness of work and study life, and it can be hard to prioritise them too; especially in a society that pushes people to work harder.

But on to the recipe: this egg and bacon pie is a ‘healthier’ version of your typical bakery pie. It’s based on a recipe my Mum used to make when I was a kid. She used a mixture of leek and bacon, and I have really just increased the vegetable content. I remember that when she served it, I was always so impressed that she was able to cut each slice to show a perfect half-yolk. If we were really lucky, we got a leftover piece for lunch the next day at school. No chance of leftovers here.

A Healthier Egg and Bacon Pie

  • 4 sheets filo pastry, defrosted: follow packet directions – most filo pastry requires that it be placed on the kitchen bench, still in the box, for 2 hours before use, to remove the chill
  • 40g / 1 cup baby spinach
  • 2 zucchini, grated, excess moisture squeezed out (a clean chux is useful for this)
  • 2 leeks, white part only, halved lengthways and rinsed, finely sliced
  • 200g shortcut bacon, diced
  • 1 clove garlic, crushed
  • 5 free-range eggs
  • Olive oil or butter for frying
  • Additional 2 tbsp olive oil or 30g melted butter

1. Preheat oven to 180 degrees Celsius, and grease a pie dish.

2. Heat olive oil or butter in a frying pan over medium heat, and fry bacon, leek, garlic and zucchini until soft, about 5 – 8 minutes. Season with salt and pepper, set aside and allow to cool.

3. Carefully lay the first sheet of filo pastry across the base of the pie dish, and lightly brush withΒ  olive oil or melted butter. Repeat with remaining pastry sheets, laying them in different directions, and allowing the pastry to overhang over the side of the dish, brushing with olive oil or butter between each sheet, or every second sheet. There is no need to grease the final pastry sheet.

4. Scatter the baby spinach over the base of the pie, and top with the bacon and zucchini mixture – if extra liquid has accumulated from the zucchini, use a slotted spoon to remove the mixture, gently squeezing out the extra liquid.

5. Use a spoon to create five dents in the bacon mixture. Crack an egg into a small cup, and carefully pour into one of the dents. Repeat with the remaining four eggs.

Egg and bacon pie, uncooked

5. Gently fold the pastry overhang across the centre of the pie, taking care not to press down too hard. Brush with olive oil or melted butter. Bake for 45 minutes.

6. Allow the pie to cool for 10 minutes. Serve with sweet potato chips (see note) and steamed green vegetables.

Sweet potato chips: Peel sweet potato and cut into chips. Coat in melted coconut oil, season with salt and scatter with rosemary leaves (optional) and bake at 180 degrees for 35 minutes, turning at 20 minutes.

Vegetarian variation (but then not an egg and bacon pie πŸ™‚ ): Omit bacon, and proceed with steps 1 – 4. Top the zucchini mixture with 100g crumbled fetta.

DSC_0342

6 Comments

  1. kamillej2014 says:

    Have always been a bit put off by high maintenance filo, but this recipe seems to make it easy and looks absolutely gorgeous. I shall treat my husband to this soon.

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