Egg and Bacon Pie

A Cornish egg and bacon pie is a rustic, hearty dish that celebrates simple, traditional flavors. It’s the perfect blend of rich, smoky bacon, creamy eggs, and buttery pastry. Here’s what makes it so delicious:

• Buttery and Sturdy: A rich shortcrust pastry forms the base and lid, perfectly crisp and golden. The crust is thick enough to hold the hearty filling without breaking but still melts in your mouth.
• Seasoned for Depth: A pinch of salt or a hint of pepper in the pastry dough adds a subtle savoury note.

• Crispy and Flavourful: Strips or lardons of thick-cut bacon are lightly fried until crispy at the edges, adding a deep, smoky flavor.
• Balanced Saltiness: The bacon is the star of the pie, its saltiness balanced by the creamy eggs and pastry.

• Whole and Beaten: Whole eggs are cracked directly into the pie, creating pockets of rich, silky yolk that set beautifully when baked. 
• Seasoned to Perfection: A pinch of salt, white pepper.

• Sealed and Decorated: The pie is topped with a pastry lid, crimped at the edges to seal in the filling. A decorative pattern or a few steam vents are cut into the top, and it’s brushed with egg wash for a glossy finish.

• Rich and Comforting: The combination of smoky bacon, creamy eggs, and buttery pastry creates a deeply satisfying, savoury experience.
• Balanced Textures: The flaky crust contrasts with the soft custard-like filling and the occasional crisp bite of bacon.
• Rustic Charm: Each mouthful is homely and familiar, reminiscent of traditional Cornish cooking.

• Golden Perfection: The pie emerges from the oven with a beautifully golden crust, its aroma irresistible.
• Rustic Elegance: Sliced to reveal the layers of whole eggs, streaky bacon, and creamy filling, it’s a showstopper for any table.

• Side Dishes: Serve with a fresh green salad, roasted vegetables, or a tangy tomato chutney to complement the pie’s richness.
• Beverages: A glass of crisp cider or a robust ale is a traditional pairing that enhances the pie’s savoury flavors.