This recipe is pretty special! It’s my Nanny Ada’s recipe (my mums mum) and she was an amazing woman. She raised 7 wonderful children and despite life being difficult for her at times, she did an amazing job providing for her large family. Egg and bacon pie is something that she made for her family and my mum made it for us too. It’s been passed down through the generations and will continue to be passed down for years to come.
Nanny Ada would definitely be proud of me for making my own pastry, but she would probably think i was a lazy
cow for using a food processor to do it. 😉 I’ve had a lot of fun cleaning this recipe up. I replaced the bacon with my Clean Eating Bacon and the pastry with some Clean Eating Pastry. This is the first time I have made it in a pie dish, but usually and in true Nanny Ada style, it is made and cooked on a dinner plate! Brilliant!
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Clean Eating Egg and Bacon Pie is what I shall be making this Mothers Day, and many more Mothers Days to come. It tastes great with some steamed carrots, broccoli and asparagus or cold the next day with a large side salad. It is very filling and one pie should feed around 8 people – sticking to clean eating portion sizes.
This is probably the only pie I would make with a pastry base and lid, because that is tradition! Any other Clean Eating Pie I make would usually have either a base or lid. Although this recipe is clean, It is still something I would only eat on the odd occasion.
Clean Eating Egg and Bacon Pie
- Yield: 8 Servings
- Ready In:
Clean Eating Egg and Bacon Pie tastes great with some steamed carrots, broccoli and asparagus or cold the next day with a large side salad.
- 1 recipe for Clean Eating Pastry see notes above
- 2-3 thin cut Pork Loin Steaks pounded into 'bacon' but not cooked
- 3 whole Eggs
- 1 Egg Yolk
- 1 pinch Sea Salt and Black Pepper (optional)
- 1 splash Milk of choice
- Preheat the oven to 180°C and lightly grease a 9" pie dish or plate with some olive oil.
- Have your pastry base and lid rolled out and ready to use.
- Place one half of the pastry over the bottom of the pie dish.
- Tear or cut bit size pieces of 'bacon' and lay in a single layer on top of the pastry base.
- Crack the 3 eggs over the top of the 'bacon' and add the extra yolk.
- Carefully break each of the egg yolks with a fork and spread them evenly around a little bit.
- Add a pinch of sea salt and black pepper over the eggs if desired.
- Top the pie with the pastry lid and crimp the edges to seal. Cut away and excess pastry.
- Brush the top of the pastry with a little milk (I use my fingers) and make a fork mark in the center of the pastry lid.
- Place into the oven for 25 minutes until golden brown.
- Allow to cool slightly before cutting and serving.