Amelia Grace There’s something wonderfully old-fashioned about a bacon and egg pie, the sort of thing that used to turn up at picnics and packed lunches long before quiche became the fashionable choice.
I love this pie precisely because it doesn’t try to be anything fancy. It’s crisp, buttery pastry wrapped around smoky bacon and whole eggs baked right inside, so when you slice into it, you get that lovely surprise of a just-set yolk sitting in the middle.
It’s equally good warm from the oven or cold the next day, which makes it perfect for picnics, lunchboxes, or a simple weekend lunch with a green salad.
Why Baking Whole Eggs Inside the Pie Works So Well
The trick to this pie is timing the eggs so they set without turning hard and chalky.
Cracking whole eggs directly into the pie filling, rather than beating them into a custard like a quiche, means each egg keeps its own distinct yolk and white right through baking.
Because the pastry insulates the filling somewhat, the eggs cook a little more gently than they would totally exposed, which is exactly why baking time and oven temperature matter so much here — too hot or too long, and the yolks turn from soft to chalky very quickly.
Ingredients for Delia Smith Bacon and Egg Pie
Shortcrust Pastry:
- 350g plain flour
- Pinch of salt
- 175g cold unsalted butter, cubed
- 3–4 tbsp cold water
- 1 egg, beaten, for glazing
Filling:
- 250g smoked bacon, chopped
- 1 small onion, finely chopped
- 6 large eggs
- 2 tbsp milk
- Salt and freshly ground black pepper
- A little chopped fresh parsley (optional)
How to Make Delia Smith Bacon and Egg Pie — Step by Step
Step 1 — Make the Pastry
Sift the flour and salt into a large bowl. Rub in the cold, cubed butter until the mixture resembles fine breadcrumbs. Add the cold water gradually, mixing with a knife until the dough just comes together. Wrap and chill for 30 minutes.
Step 2 — Cook the Bacon and Onion
Fry the chopped bacon and onion together in a dry pan over medium heat for 6–8 minutes, until the bacon is cooked and the onion is soft. Drain off any excess fat and leave to cool slightly.
Step 3 — Preheat and Line the Tin
Preheat your oven to 190°C (170°C fan / Gas 5). Divide the pastry roughly two-thirds and one-third. Roll out the larger piece and use it to line a 23cm pie dish or tin, leaving a slight overhang.
Step 4 — Add the Bacon Layer
Scatter the cooked bacon and onion evenly over the base of the pastry.
Step 5 — Crack in the Eggs
Carefully crack the whole eggs directly on top of the bacon layer, spacing them out evenly. Season with salt and pepper and scatter with parsley, if using.
Step 6 — Top the Pie
Roll out the remaining pastry and lay it over the filling, being careful not to disturb the eggs. Trim and crimp the edges to seal, and cut a small slit in the top for steam to escape.
Step 7 — Glaze and Bake
Brush the top with beaten egg. Bake for 30–35 minutes, until the pastry is golden and crisp and the eggs are just set inside.
Step 8 — Rest Briefly
Leave the pie to rest for 10 minutes before slicing, so the eggs have a chance to firm up slightly.
My Top Tips for the Best Delia Smith Bacon and Egg Pie
Space the eggs out evenly before topping the pie. This means every slice gets a fair share of egg, rather than some slices missing out entirely.
Don’t overcook the bacon before it goes in the pie. It will continue cooking in the oven, so aim for just cooked through rather than crisp at this stage.
Check for doneness by gently pressing the top. If it feels firm rather than wobbly, the eggs underneath are properly set.
Let the pie rest before cutting. This short pause allows the eggs to firm up just that little bit more, giving you cleaner slices.
Serve it cold the next day if you can. This pie is genuinely one of those dishes that tastes even better once it’s had a night in the fridge to properly set.
Serving Suggestions
Serve warm with a simple green salad and some chutney or brown sauce on the side, or pack cold slices for a picnic or lunchbox. It’s also lovely alongside new potatoes and a bit of coleslaw for a more substantial lunch.
How to Store Delia Smith Bacon and Egg Pie
In the fridge: Store in an airtight container or wrapped in foil for up to 3 days. Delicious served cold straight from the fridge.
At room temperature: Fine for a few hours if you’re taking it on a picnic, but refrigerate promptly once you’re home.
In the freezer: Freeze whole or in slices, wrapped well, for up to 2 months. Defrost fully in the fridge before reheating or eating cold.
Delia Smith Bacon and Egg Pie Recipe
Ingredients
Method
- Make the pastry, then chill for 30 minutes.
- Fry bacon and onion until cooked. Drain and cool slightly.
- Preheat oven to 190°C (170°C fan / Gas 5). Line a 23cm pie dish with two-thirds of the pastry.
- Scatter bacon and onion over the base.
- Crack whole eggs on top, spaced evenly. Season and add parsley if using.
- Top with remaining pastry, seal edges, and slit the top.
- Glaze with beaten egg and bake for 30–35 minutes until golden and eggs are just set.
- Rest for 10 minutes before slicing.
Notes
Frequently Asked Questions About Delia Smith Bacon and Egg Pie
Why did my eggs turn out chalky instead of soft?
This usually comes down to baking for too long or at too high a temperature. Stick closely to the suggested time and check the top feels just firm rather than continuing to bake until it looks very deeply golden.
Can I use ham instead of bacon?
Yes — chopped cooked ham works well as an alternative, and you can skip the frying step since it’s already cooked.
Can I make this pie ahead of time?
Yes, this pie is actually excellent made a day ahead, as it slices more neatly once fully chilled and the flavours settle nicely overnight.
Why did my pastry go soggy on the base?
This can happen if the bacon and onion weren’t drained of excess fat before going into the pie. Make sure to drain them well and let them cool slightly before layering into the pastry case.
