Sunday Brunch: Bacon and Egg Pie
Have you had enough bacon yet? Here’s another bacolicious dish to add to the growing collection—bacon and egg pie from The Martha Stewart Living Cookbook: The Original Classics. For almost a year when I was abroad at Oxford, I was sadly deprived of “streaky bacon” and given only British “back bacon,” which is basically Canadian ham (so not bacon!). Every bacon cheeseburger and Full English was delicious, but always a little sadder without the smoky crispiness of its streaky cousin. Now back at my home college, the house I live in is named The Rectory and our religious idol of choice is the Almighty Bacon. Whether it’s center-cut, turkey, or soy bacon, the smell of the sizzling stuff always finds its way upstairs to my bedroom on Sunday mornings. If the blessed bacon spirit finds you, too then you have to try this recipe, which can’t go wrong with a supporting cast of goat cheese, mushrooms, and peppers. I’ve been sending our #1 bacon-fanatic of the house so many bacon-related links from Serious Eats that she’s convinced that bacon is now the “in” thing. So what are you waiting for? Jump on the baconwagon and welcome to salivation...
Bacon and Egg Pie
- serves 6 -
Adapted from the The Martha Stewart Living Cookbook: The Original Classics.
Ingredients
Unsalted butter, for pie plate
8 ounces thickly sliced bacon
4 ounces small mushrooms, wiped clean, quarted
1 red, yellow, or orange bell pepper, seeds and ribs removed, diced
3 ounces soft goat cheese
1/2 cup freshly grated Parmesan cheese
1 tablespoon fresh thyme leaves
5 large eggs
1 1/2 cups heavy cream
Kosher salt and freshly ground black pepper
1. Preheat the oven to 325°F. Generously butter a 10-inch glass pie plate. Cook the bacon in a large skillet until very crisp. Remove; drain on paper towels. Pour off all but 2 tablespoons of the bacon fat from the skillet.
2. Return the skillet to medium-high heat; add the mushrooms. Cook until well browned, about 4 minutes. Remove from the skillet; spread the mushrooms in a prepared pie plate. Crumble the bacon; arrange over the mushrooms, along with the pepper, cheeses, and thyme.
3. Beat the eggs and cream in a large bowl, and season with salt and pepper. Pour the egg mixture over the bacon-vegetable mixture. Bake until the egg pie is set and deep golden brown, about 1 hour. Remove from the oven, and place on a wire rack for 10 minutes. Slice into wedges, and serve warm or at room temperature.
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8 Comments:
#1- There is no such thing as too much bacon! This sounds really spectacular and totally delectable. Can't wait to give this a try.
play-with-food at 9:53AM on 01/06/08
Jenn, sorry to go off-topic but I was wondering if you had any foodie faves in Kingston, NY? I live there and, outside of my own kitchen, I find there are very few places where I want to eat--and no good (or even decent) Chinese restaurants. What do you think? You can write to me at anewman102@aol.com
annien at 12:29PM on 01/06/08
Saw this recipe after waking up this morning and had to make it. 45 minutes 'til delicious!
tradertiki at 1:04PM on 01/06/08
Hahaha, for some reason I find this whole post hilarious. As a brit living in N. America, the number one thing I bemoan is that I cannot get proper british back bacon - all I can get is that 'nasty' streaky stuff that is only good for wrapping round roasts and other such cooking as far as I'm concerned. In support of the UK, we do in fact sell streaky bacon, while you have no back bacon equivalent here that I have ever found. And no, it isn't basically canadian ham, they really are very different things (almost as different as back bacon is from streaky), no matter how many Americans tell me that is so!
But until today it had never occurred to me that an American in the UK would have the opposite sense of deprivation. I feel for you, in our opposite and yet strangely similar sufferings.
sarahdlr at 9:34PM on 01/06/08
I agree with saradlr, although I am from the other end of the world - New Zealand. I was astounded when I fried a slice "bacon" in America - I ended up with a pan full of fat with a little crispy chip thing floating in it! We do have streaky bacon here, but it doesn't disappear into a pool of fat when you cook it.
And where is the pastry in this pie? Bacon and egg pie needs to have delicious buttery flaky pastry above and below the bacon and eggs. Mmmmmm, if only I wasn't dieting I'd go and make one right now.
bronwyncarlisle at 4:51AM on 01/07/08
if you're in NYC you can get your back bacon from Meyer's of Keswisk on Hudson street, as well as many other foods from your wonderful home! Call first to make sure that they have it in stock first!
Deb07 at 2:13PM on 01/07/08
In Canada, we have streaky bacon and back-bacon...
Back bacon is basically the exact same thing as UK bacon-- especially Canadian back bacon. If you can find that, you'll be chuffed.
Trust me, my entire family's from UK and I travel there all the time.
(Still... crispy streaky bacon is a gift from the gods, I say.)
KickitKitsune at 4:53PM on 01/08/08
My Canadian relatives all eat pea meal bacon and it's delicious. I've never seen it elsewhere. Is that different than what you've described?
PerkyMac at 6:43PM on 01/08/08