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Bacon Egg Pie with Rocket, Pear and Parmesan Salad

  • Preparation Time: 10 mins
  • Serves: 4
  • Cooking Time: 40 mins
  • Ready Time: 50 mins
  • Cooking Method: Roasting
  • Difficulty: easy

8 eggs
350gm puff pastry (or 2 sheets of ready rolled puff pastry)
300 gm streaky bacon
1/2 cup milk
2 potatoes, cooked and thinly sliced
1 tsp salt
1/2 tsp black pepper
Freshly chopped parsley, to garnish.

2 cups cos lettuce leave, torn
2 cups rocket leaves
1/4 cup parmesan cheese, shaved (with a potato peeler)
1 pear, cored and sliced finely

1/3 cup Dill Mayonnaise
Juice of 1/2 large lemon
Salt and pepper, to taste

Preheat the oven to 200°C fan bake and place an oven tray in to heat.

Grease a 20x30cm oven dish.
Dust the bench with flour and roll the pastry to fit your dish. Press it into the dish so it comes up the sides.
Neatly line the pastry with 5-6 strips of bacon, then top with the thinly sliced potato.
In a mixing bowl, lightly whisk 4 of the eggs with the milk, salt and pepper.
Pour the egg mixture evenly over the bacon and potato.
Crack the remaining 4 eggs over the pie, breaking the yolks so they spread a little, and top with the remaining bacon.

Place your pie on the heated oven tray and bake until the pastry is golden and the egg is set – about 40 minutes.
Garnish with freshly chopped parsley.

To a large platter dish arrange cos lettuce leaves, rocket, pear slices and shaved parmesan cheese.
In a small jug, whisk dill mayo, lemon juice and salt and black pepper together and drizzle over the salad.

Recipe from NZ Eggs,
Salad recipe supplied by Gourmet Direct Chefs

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