Recipes · New Zealand · Pies
Bacon and Egg Pie
One serving has 314 kcal and 11 g protein, and at least a fifth of a woman's daily need of selenium (45%), choline (34%), riboflavin (29%), vitamin K (24%), phosphorus (21%) and cobalamin (21%). Ready in 60 minutes.
- Preparation: 20 min
- Cooking: 40 min
- Makes: 1 serving (115 g)
- Difficulty: Medium
- Diets: Low carb
- Contains: dairy, egg, gluten, pork
Ingredients
- 35 g Pie crust, unbaked
- 20 g Bacon, raw
- 45 g Eggs, whole, raw
- 10 g Onions, raw
- 1 g Parsley, fresh
- 0.3 g Salt
- 0.2 g Black pepper
- 3 g Milk, whole
Method
- Heat the oven to 190 °C (375 °F). Line a pie dish with most of the pastry, keeping a piece back for the lid.
- Fry the bacon and onion together for 3-4 minutes until the bacon is lightly cooked; scatter over the pastry base.
- Crack the eggs over the top, keeping the yolks whole, and scatter with the parsley, salt and pepper.
- Cover with the pastry lid, seal and crimp the edges, and brush the top with the milk.
- Cut a couple of small steam vents in the lid.
- Bake for 35-40 minutes until the pastry is deep golden and the eggs are fully set.
- Cool for 10 minutes before slicing, and refrigerate leftovers promptly.
- This is 1 slice, an eighth of a 20 cm pie; multiply everything by 8 for a whole pie.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 314 kcal | 15% |
| Carbohydrates | 16.4 g | |
| Water | 63 mL | |
| Fiber | 1.4 g | 5% |
| Protein | 10.6 g | 22% |
| Tryptophan | 0.1 g | |
| Threonine | 0.31 g | |
| Isoleucine | 0.38 g | |
| Leucine | 0.64 g | |
| Lysine | 0.47 g | |
| Methionine | 0.21 g | |
| Cystine | 0.17 g | |
| Phenylalanine | 0.42 g | |
| Tyrosine | 0.29 g | |
| Valine | 0.48 g | |
| Histidine | 0.19 g | |
| Fat | 22.6 g | |
| Monounsaturated | 9.6 g | |
| Polyunsaturated | 4.9 g | |
| Docosahexaenoic Acid (DHA) | 0.03 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 4.4 g | |
| Saturated | 6.7 g | |
| Trans-Fats | 0.05 g | |
| Cholesterol | 181 mg | |
| Calcium | 37.6 mg | 4% |
| Copper | 0.08 mg | 9% |
| Iron | 1.9 mg | 10% |
| Magnesium | 14.3 mg | 5% |
| Manganese | 0.19 mg | 11% |
| Phosphorus | 150 mg | 21% |
| Potassium | 150 mg | 3% |
| Selenium | 24.6 µg | 45% |
| Sodium | 501 mg | |
| Zinc | 0.99 mg | 12% |
| Thiamin (vitamin B1) | 0.2 mg | 18% |
| Riboflavin (vitamin B2) | 0.32 mg | 29% |
| Niacin (vitamin B3) | 1.9 mg | 14% |
| Pantothenic acid (vitamin B5) | 0.89 mg | 18% |
| Pyridoxine (vitamin B6) | 0.15 mg | 12% |
| Folate (vitamin B9) | 49.6 µg | 12% |
| Cobalamin (vitamin B12) | 0.51 µg | 21% |
| Choline | 145 mg | 34% |
| Vitamin A | 79.8 µg | 11% |
| Vitamin C | 2.1 mg | 3% |
| Vitamin D (D2 + D3) | 41.6 IU | 7% |
| Vitamin E | 0.67 mg | 4% |
| Vitamin K | 21.5 µg | 24% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.4 kg CO2e a serving: higher than most breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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