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Bacon, egg & tomato pie


  • Preheat oven to 180°C fan forced (200°C normal).
  • Heat a little oil in a heavy-bottomed pan and gently sauté the onions and bacon until tender, stirring now and again.
  • Spread half of the onion mixture in the base of a gratin (or any oven) dish. Then make 4 wells and break in 4 eggs. Scatter the remaining onion mixture over the top, being careful not to break the eggs, and layer with the tomatoes.
  • Season well and break another 4 eggs on top. Place a pastry sheet over and crimp the edges.
  • Combine the remaining egg with the milk and generously brush the pastry with the egg wash.
  • Then cook the pie in the oven for about 30-40 mins. (Cover with foil if browning too much.)
  • Serve hot or cold with a simple salad on the side.








  • olive oil
  • 3 medium onions, finely sliced
  • 6 bacon rashers, sliced
  • 9 eggs
  • 4 large ripe tomatoes, cored & thickly sliced
  • sea salt & freshly ground pepper
  • 1 shortcrust pastry sheet
  • ¼ cup milk






Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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