24 September 2012

*oink oink, œuf œuf*

A bacon and egg pie - staple food of the summer picnic.  And, by extension, going out on the boat, or as a convenient dish to take with for a weekend away, when you think you'll be arriving too late to faff about with making dinner.  Throw a salad together, reheat pie (or not), and voilà, Bob's your proverbial uncle. 

Friday past was such a day.  We were headed to Whitianga for the weekend and there was a good possibility we'd not be leaving until 6 pm or so (and thus arriving at 9 pm or so), and would need something to (a) peck on along the way (and other than a pie at Turua it's pretty slim pickings) or (b) eat upon arrival.  So a bacon and egg pie came to mind.  I'd not actually made one before, believe it or not (I promise I am a true kiwi - I eat marmite, watch rugby and have dossed on a friend's floor in London), but having watched Mum and KB's mum whip 'em up knew that wouldn't be a prob. 

So, next time you're in one of the above situations, or just have a mass of eggs that need eating and you're scratching your head wondering what the hell to do with 'em, just remember, to always blow on the pie. 

12 eggs (or thereabouts)
6 rashers bacon, chopped into large pieces
dash milk 
2 onions, chopped up
3 cloves garlic, finely chopped 
few tsp capers 
3 tbsp wholegrain mustard 
cup frozen peas 
1/2 capsicum, chopped up (had that in the fridge, so used it, could also use 'shrooms)
grated cheese, I used almost a cup
salt and pepper 
fresh herbs, if you have some
  1. Spray oven dish with oil, or rub with some butter.  Turn oven on to about 180 celcius.
  2. Break eggs into large bowl, stir to break up a bit.  Throw all other ingredients in and mix. 
  3. Pour into dish and bake until all cooked through and golden on top.  I had to cover mine with foil for the last 15 or so minutes.  Think it took about 45 minutes all up.    
  4. Serve hot or cold, with salad.  Or just throw into the hamper and enjoy! 

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