Buttery Breakfast Pie

Who doesn’t like to be pampered with breakfast in bed? Making breakfast in bed for someone special is a wonderful gesture but if you really want to spoil them, then put a little extra effort into breakfast with this delicious breakfast pie. Bacon, eggs and buttery puff pastry – what’s not to love?

Serves: Two
Time: One hour


  • 8 short bacon slices
  • 2 large eggs, beaten
  • 3 tablespoons full-cream milk
  • handful chives, finely chopped
  • handful English spinach, roughly chopped
  • salt and pepper
  • 1 sheet puff pastry
  • 2 hard-boiled eggs, peeled
  • egg, lightly beaten for egg wash

Preheat the oven to 220°C and place a baking tray on the middle rack of the oven. Cook the bacon in a frying pan over medium-high heat until lightly coloured, then remove and drain on paper towel.

Put the eggs and milk in a mixing bowl, stir to combine, then stir in the chives and spinach. Season with salt and pepper.

Grease a 20 × 12cm ceramic dish or baking dish. Line the dish with the puff pastry, gently pressing the pastry down so it fits in all the corners. Leave the pastry hanging over the rim of the dish.

To assemble, arrange 4 bacon slices in the base of the dish, then place the hard-boiled eggs on top. Pour the egg and spinach mixture into the dish, then jiggle the dish a little to get rid of any air pockets. Place the remaining bacon over the top.

Lift the pastry up from the longest sides and fold them towards the centre, sealing the mixture inside. Trim off the shorter ends of the pastry, then fold them inwards and press down to seal. Decorate the dish with some of the pastry offcuts. Brush the pastry with the egg wash and then use a knife to make a few incisions in the top of the pastry, to let the steam out when baking.

Place the pie on the hot baking tray and bake for 20 minutes, then reduce the oven to 180°C and bake for a further 20 minutes, or until the pastry is light golden brown. Serve hot with tomato sauce, barbecue sauce or chilli onion jam.

Have you Eaten? By Billy Law

Food has always played a key role in Malaysian-born Billy Law’s life – in his home country it’s not uncommon to greet each other by asking “Have you eaten yet?” instead of “How are you?” When Billy migrated to Australia in 1996 he took his inquisitive palate to a whole new culinary world. As well as cooking dishes from home he also started experimenting with the flavours of his adopted homeland. The juxtaposition of two different cultures has allowed Billy to submerge himself in an endless combination of Eastern and Western cuisines. Have You Eaten? showcases Billy’s passion for cooking through his favourite collected recipes from both worlds – from traditional Malaysian-Chinese Nyonya recipes like Chinese roast pork belly to contemporary Western-style dishes such as braised beef cheeks in a Pedro Ximinez wine, and Vegemite cheesecake.

To purchase Have You Eaten? at a discount, please visit www.cooked.com.au

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