When Phryne and Dr Mac go to the cafe to get a spot of lunch they choose an egg and bacon pie. Egg and bacon pie was staple of many a picnic and cold lunch in the 1920's. This recipe is from a 1920's cookbook.
Egg and Bacon Pie
4 rindless bacon rashers. Chopped.
220g speck or similar. Chopped.
Homemade puff pastry enough for your favourite pie dish. Or two sheets of thawed frozen pastry.
10 large eggs (plus an extra beaten egg for glaze).
¼ cup chopped parsley.
Salt and black pepper
Preheat oven to 190°C.
Grease your favourite pie dish and line it with pastry.
Fry the bacon and speck in a dry frying pan over a medium heat, stirring, until lightly cooked. Drain on paper towel and allow to cool.
Whisk six eggs with the milk, parsley, nutmeg or cayenne pepper, salt and pepper.
Spread half the cooked bacon in the pie dish and poor in the egg mixture. Carefully crack the remaining 4 eggs into the mixture so they don’t break and scatter the remaining bacon over the top.
Brush the rim of the pastry with beaten egg then top with pastry. Trim neatly.
Brush the top of the pie with beaten egg then bake for 15 minutes.
Reduce oven to 170°C and bake for 25 – 30 minutes or until the crust is golden brown.
Remove pie from oven and allow it to cool in the dish before serving.