Egg and Bacon Pie | Bacon and Egg Pie
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- Опубліковано 29 чер 2024
- This egg and bacon pie, or bacon and egg pie, or sometimes called a breakfast pie is simple to make and delicious. It's brilliant served cold or as part of a picnic.
The written recipe for egg and bacon pie is here: keefcooks.com/egg-and-bacon-p...
CHAPTERS
00:00 Intro
00:31 Make the pastry
2:19 Prep the bacon and egg filling
5:00 Roll out the pastry
6:00 Fill the pie
6:45 Put the lid on
7:45 Bake the pie
9:13 Taste test
SHOP
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My mum made egg & bacon pie all the time when we were kids, She didn't put cream in it, maybe a little milk and the eggs were just lightly beaten and poured over pre-fried bacon (which gave it more flavour). Sometimes it was made as a tart with no lid, it was more robust and less quiche-like than the one you made, although yours looks great. It was usually served cold, sometimes with salad but often with hot boiled potatoes! I imagine we had it at least a couple of times a month. Its one of those dishes that always brings back memories when I encounter it now I'm old and creaky!
Thank you for this. My mum has passed away and her sister has dementia and I never wrote the recipe down. Much tastier than whole eggs! Life saver! Thank you! Carolyn
Yep having it cold the next day was always better :)
VG! ...saved, I'll try your method with cream!
However, I DO like a cook that an admit "Nah, another 10 minutes!" and " a bit more salt"! Bravo, Keef! Bravo.
In new Zealand they do add ingegdients like that, first recorded recipe was in the 15th century and comes from the region of uk I'm from Cornwall, the maid difference from this pie and quiche the quiche uses milk cream and beaten eggs the pie should only consist of whole eggs either left in or placed in then pop the yolk znd then add your lid. You can tell by the pie where its come from North Cornwall add parsley and South Cornwall leave it out Personally I live it out because it resembles mould when it's through the egg whites
Quick suggestion Keef. How about a ‘school dinner’ syrup sponge pudding with custard? I loved that when I was at school!!
This is the best thing you have cooked for a while, good job!
I've made the Hairy Bikers version of this. It was fantastic. They describe it as a "butch quiche" 😃 It's definitely a thing of beauty
Butch quiche - I like that!
I don't know how or why you popped up in my feed Mr Keep but I love that you did.
I'm first born Australian of Italian Dad so we cook, everything. LOL!
And I love seeing all versions of the same-same thing. I usually add crumbled feta n if I'm making a vegetarian version, (for our one lonesome vego in the family 😆), I skip the bacon n add finely chopped spinach. And of course lots o' parmesan cheese then no pastry lid. But if it's to be eaten cold then yes a pastry lid to help keep it moist.
Cheers from Surfcoast Victoria, Australia. 😁🙏💙🦘
Italy may be different across regions but our tendency of putting cheese in everything isn't
The only difference is the cheese itself
Oh my, this takes me back, haven't seen one of these forever. I happened to have made an omelette tonight with ham and other stuff for our tea but I can imagine an even better nosh with pastry to enclose it. Very nice indeed, lovely treat that. Thanks Keef. 👍😊
Another great video! That looked mouthwateringly good. A great recipe that's flexible for numbers of people and fillings. Thanks! Give my best to Mrs KC.
Cooking bacon is the ends of the side of bacon . The water in bacon is due to the wet brining method and they use a liquid smoke the nitrate is for keeping the bacon pink plus it bulks the bacon giving the impression its bigger then it actually is, that's why it shrinks back to the original size of the slab
The same goes for most "salted" meat. The modern mouth would spit out salted meat from before refrigeration became common.
The average man in Stockholm in the 1800s drank about 8 liters of beer a day, usually the strong stuff, to compensate for all the salt in the meat.
Mind you, a lot of companies these days cheat with the cheap meat and have more water than necessary in it to raise the weight and with that the margins...
Ey up Keefie. Bacon and egg pie. Lush! I fancy one now.
Looks yummy! Thanx!
Nice! Yeah. That would definitely go well with a picnic!
Ideal. Thank you Keef. I dunno if it's a Cornish thing or no but, oftentimes, in this neck of the woods it's generally just bacon with whole eggs cracked in. I think it's a big thing in Australia / New Zealand. Maybe because their ancestors did it? Similar to pasties I suppose, whack everything in raw and 'crack' on with it. PS, sage, of all things, takes it to the next level.
My Gran used short pastry, and would get a big bag of bacon bits from the market! Fry the bacon first!!! Beat the eggs, forget cream or milk, add a chopped spring onion and some grated cheese. Perfect!
I make this from time to time but I don't add cream. I do add a hand full of peas into the pie. Another way of looking at this is, it's a quiche with a pastry lid 🙂
This pie is a firm family favourite and an essential picnic item. My son's girlfriend isn't a fan of whole eggs so I whisk all the eggs together just for her. She loves pie mark2.
Watching you fill that pie was something else Keef. Thankyou. X
Moistening the rim - sensational 👌
I made this and it was delicious. I added in some onion and red bell pepper that I had left over from another recipe and it went very well. I agree that a flakier pastry would have made it that much better. I love your channel. Thank you for sharing your delicious recipes.
Oooh, that looks nice.
Beautiful
That. Looks. Like. Heaven.
Looks very nice my friend makes egg and bacon pie and bakes it in his old fashioned fire side oven
Hope Mrs Keef is OK. I always look at the cooking bacon when i'm passing (sainsburies sometimes have proper slices, so i stock up when they do, and freeze the rashers with greeaseproof in between, or do pigs in blankets which i then freeze or wrap chicken filets and freeze).
Nice one Keef this takes me right back to my child hood my Mum used to make some brill egg and bacon pies back then!!!! I am contemplating making one but the bacon we get over here it’s absolutely pitiful compared to back home
o i like the look of that
you had me at egg and bacon pie
It looks like you're making a quiche
I agree with the other comment. It does resemble a quiche. That pie looks great, regardless. A touch of finely chopped chives, thyme, or basil would be good in that. Cheers, Keef! ✌️
Looks loverlee and just add brown sauce for me and possible a few chips😘
Paused.... went back... .. now there's a good cyber moniker!!! LOL!!! @0:16 VG! ...Now to the pie!
Keef why are we not getting a Mrs Keef Cooks at the end know?
Mrs KC has a new job that leaves her too knackered to do taste tests.
Looks fantastic!!! Where is Mrs K?
She has a new job and the timing makes it difficult to do taste tests...
4:03 The National Egg Authority used to employ specialist Inspectors to check the size of the chicken's 'outlet' to ensure they could produce Medium sized eggs but currently there is a massive resource shortage across the country
My arse there is. 🤣
Does anyone know if there is anything like this cooking bacon in stores in Canada? I used to get it all the time from Asda back at home in the UK… can’t find it here.
Oh, I love an egg and bacon pie! I’ve always made them with only a bottom crust in the past, more like a quiche. But since watching your channel and learning how to make various types of crust, I’ve become a total 2 crust pie lover! Last winter I made ham and egg pie a couple of times and made it like you did this one - with booth the whole and blended eggs. These were inspired by “All Creatures Great and Small” as ham and egg pie kept coming up in the series (and I can’t remember now if it was in the show or the books as I was rereading the books at the time). Anyways, thanks for another great video and meal idea. That lattice maker works pretty slick. While I would love one, right now I'm hoping to buy that nice meat thermometer you used a little while back when I get a little spare coin 😌
.....Loved your comment.
I reckon it's from the TV show as I've just re-read the book and don't recall Mrs Hall making it.... (Presuming the 1978 TV version... I just found out they've remade it in 2020!)
@@petethebastard Yay! for All Creatures Great & Small fans! I grew up on the books and the original TV series and love them both. Still enjoy rereading and re watching rom time to time. I do think that the ham and egg pie references may have been from the current TV series. Mrs. Hall doesn’t make much of an appearance in the books, if at all, come to think of it. The current series is wonderful IMO and well worth the watch! The casting, locations, authenticity etc. are very well done.
@@snowpony001 Kool... I'll look into it as I try, some creamy bacon and egg pie!
That rhymes sort of....
@@petethebastard 😄
Hi Keef, isn't that a quiche Lorraine with a pastry lid? 😄 😄 .. looked delicious, as always with most of your recipes..
As for the bacon in the microwave, I often do that if I fancy a quick bacon sandwich, and don't fancy dirtying a pan. Whilst I prefer a bit of colour and crispness to the bacon, I can still eat it in a sandwich straight from the microwave 😅
Not really. I don't think. First off, the feeling is disrupted with the whole eggs. Secondly, I don't think that he put any cheese in this. Based on the looks though, the the eggy parts look very quiche-like. I think the only responsible thing to do is to try each of them side by side. I look forward to your report! 😁😎
I miss Mrs. Keef :(
❤
I used to use the cheap cooking bacon, but it is full of water, salt , sinews and shit it spoils the cooking. My mun used to make an awesome egg and bacon flan when we were kids .
They put water in the bacon (and other things) because they sell it by the pound and so, water is cheap...at least for the time being
I've never even heard of one of these. I love eggs, I love bacon and I love....pie. Have to say though, I'd rather have a home made quiche 😂
I wonder if the reason this is a bit more obscure is because people can't see the pie for the quiche.
I think the lidless quiche might be more common in sunny climes, while the fully-enclosed pie is more suited to the frozen north.
Please pass a slice through the internet to keep me going till I get to the shops yum yum
I wish I could
Quiche with a lid 😁
It really isn't.
@@Keefcooks will give it a try 😁
Ooh, YES, another great artery-clogging super-tasty pie from Keef 👍. It's great that you've not followed other cooks in following the Woke Crusade for sacrificing the small pleasures that make life worth living. I absolutely love Bacon & Egg Pie 😋
Mr Keef, is the Stockwell, AKA Tesco Value Flour just as good as a brand name? If so it saves a lot of money. P.S. If you look at the ingredients of the cooking Bacon you will find that they are exactly the same as the regular bacon you will buy, 86% Pork, plus the usual additives, it is cheap because it is offcuts and not neat rashers, but as you have shown it is perfectly good for cooking. P.P.S. Creme Fraiche would give a more savoury flavour, the same as in a quiche, but might not be to most UK peoples taste.
Yes, I reckon the Stockwell cheapie flour is just as good as any other. And actually, I think Aldi's own-brand flour is even cheaper and still just as good.
@@Keefcooks Mr Keef, coming from Oxford I asked you a few years ago if you could do an Oxford John, (lamb leg steak) with sauce. If I were to go to the butcher ask ask for the cut, would it be from the top of the leg or not? I trust your knowledge
Hi Darran, I remember you asking about OJ. I'm sorry I don't know any more about it now than I did then. I reckon if you went to butchers in Oxford, they would know the answer!
Normally there's no custard added like you did, the reason being iscthe result you had. There's enough moisture in the egg and bacon itself, you could of cooked it 10 mins longer to cook the bottom out. It still looked really raw. But that does look like some awesome short crust pastry. My ex head chef was a pastry god. And he would've agreed the colour and finish of the top was awesome, I've cooked from 26yrs and I make more mistakes now then I ever did, your channel is good because your cooking food what you like and not following UA-cam trends
Custard? I saw him add cream but not custard unless I missed something. We always add a bit of cream for the fat content but not quite as much as this recipe.
@@bellasamantha237 sorry where I live the mix of egg and cream we call it a custard, sorry
@@Sanderly1820 ahh gotcha, all good. Thank you. 👍
I thought I might have had a 30 second micro nap n missed an ingredient n entire step in the recipe. LOL! 😆
@@bellasamantha237 no twas my fault, are you gonna try it.
Hi chef often seen that bacon in aldi and wonderd what it was is there any other recipes it can be used to make nice budget meals with it going to do the pie today but having it cold for tea with a salad thanks for sharing
There's plenty you can do with it - pasta, cream, cheese (English Spaghetti Carbonara) - bung it in a soup or stew - add it to any minced beef or pork-based sauce like bolognese.
You got some weird audio artifacts. Can hear a really weird high pitched squeaky noise. Love the recipe!
Unfortunately I can't hear it with my old dynamic-range-reduced ears. Anyone else hear it?
@@Keefcooks it's when you are speaking to the camera. Can hear it during the quiet parts. 3:00 - 4:00. It's quite distinct. I've also heard it in the lentil soup video. If anyone else can validate would great!
Agree with J below, perhaps it should be a covered Flan.
I require written approval from Mrs Keith btw before attempting this :-),
Yeah, more or less a quiche with a lid, except a real quiche would not have whole eggs in it: ua-cam.com/video/LlRb3Nd8rLA/v-deo.html Nevertheless, Mrs KC loved it so go right ahead sir.
@@Keefcooks This - as a Flan - was a staple in my formative years (50s). Not sure if I have had it since so that is why I was interested.
Wasted Danger 🤣
Does he mean he's in danger due to being wasted?
Isn’t this just like a quiche?!
Not exactly, quiche lorraine has a more delicate texture
Danger wasted?
Wasted danger! Lolol
Oregano??
More words please...
is it me or does this video squeak......
Can hear it too! @KeefCooks might want to have a look at how the audio is being encoded or recorded
That bacon looked horrible !!!!
Noted. Tasted good though.
Absolutely no finesse but I love your channel❤️😂
Nobody has finesse - pro TV chefs have home economists doing the cooking for them and canny editors binning their mistakes. But I'm glad you like the channel.