Disclaimer: The Flavor Bender is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program. New Zealand classic with smokey breakfast pie and eggs, leeks, cheese and flaky puff pastry! Perfect for breakfast, brunch or even as breakfast for dinner!
There’s nothing quite like a great Bacon and Egg Pie for this Kiwi girl! This breakfast pie is a New Zealand classic. Give me those three, and I’ll be a happy camper making these bacon and egg pies till the end of my days. However, you can switch up those ingredients to make your own version of this breakfast pie. But this is my favorite cheesy, spicy bacon and egg pie version.
Why is this the ULTIMATE BACON AND EGG PIE? Make sure to get some good quality bacon. I bought nitrate-free, smoked, thick cut bacon. It’s so good that my hands smelt like applewood smoke for a while after slicing them up. Good quality fresh bacon goes a long way toward making these the ultimate bacon and egg pie!
However, regular smoked bacon is no slouch either! I’d recommend thick cut bacon so that you get nice thick chunks of bacon in this pie. Another option is to add a couple of drops of liquid smoke to the leek mixture so that you still get a subtle smoky taste, but that’s completely optional of course. Preparing Bacon and egg pies, step by step. Some bacon and egg pies call for scrambled eggs, but I prefer whole eggs.
However, scrambled eggs are good at absorbing flavor and juices from the bacon and leeks in this pie, so I made a compromise and added both whole eggs and scrambles eggs into these breakfast pies. So out of the 8 eggs used for this recipe, 6 were whole, and the yolks of the remaining two were broken. Crack the eggs, straight into the dish. Yes, I add leeks to this pie! I added leeks instead of onions because leeks have a milder, sweeter taste than onions, and has a herby-vibe too.