Bacon and Egg Pie is a New Zealand picnic institution — a double-crust pastry filled with streaky bacon and whole eggs (not scrambled), so that each slice reveals a cross-section of golden yolk and pink bacon. Eaten cold, it is the food of every NZ picnic, beach trip, and cricket match.
Bacon and Egg Pie is a cornerstone of New Zealand's Anglo-heritage baking tradition. While British in origin (the meat-and-egg pie is found across the UK), the NZ version is distinct in its use of whole eggs (not scrambled) — cracked directly onto the bacon layer so each slice has a cross-section of set egg. It is the picnic food of NZ: cold, portable, sliceable, made the day before. Every NZ bakery sells it; every family has a recipe. The addition of a tomato slice or a sprinkle of peas between layers is a regional variation.
A wedge of golden pastry, the top blistered, revealing a cross-section: pink bacon, set egg white, a golden-orange yolk circle in the center. The pastry is flaky and buttery; the filling is hearty and savory. Eat it cold, on a picnic blanket, with a dollop of tomato sauce (ketchup).
The whole eggs are the key — they must be cracked onto the bacon layer without breaking the yolks, and the pie is baked slowly enough (40 minutes) that the eggs set through without overcooking. A double crust (bottom and top) seals the pie; the top is vented with slits to let steam escape. The pie is eaten cold (the pastry sets firm, the eggs hold their shape), which is what makes it a picnic food.
Variations
Some add tomato slices; some add peas; some add cheese; the egg count varies; some use puff pastry on top.
On the Palate
Where Bacon and Egg Pie sits in the New Zealand flavor cloud
Ingredients
Serves 6How it's made
9 steps · 35 min active + 40 min waiting
- 13 min
Preheat oven to 190°C.
- 23 min
Line a 20x30-cm baking dish with shortcrust pastry.
- 33 min
Lay 8 slices streaky bacon (trimmed) across the pastry.
- 43 min
Crack 6 eggs evenly over the bacon, keeping yolks intact.
Watch outCrack the eggs onto the bacon whole, keeping the yolks unbroken — intact yolks set as golden domes; broken ones bleed and go flat.
- 51 min
Season with salt and pepper.
- 62 min
Add another layer of 4 bacon slices.
- 75 min
Cover with a top pastry crust; crimp the edges; cut 3 steam slits.
- 840 min
Brush with beaten egg; bake 40 minutes until deep gold.
Watch outBake slowly to a deep gold so the eggs set through without toughening — rush the heat and the whites go rubbery before the pastry colors.
- 930 min
Cool fully before slicing; serve cold or warm.
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