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Bacon-and-egg pie is a little like a quiche except you leave the eggs whole instead of blending into a custard. Melissa Clark shows how.

This is a delicious savoury pie that really makes the most of the winning partnership between egg and pork.

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Drain bacon on paper towels. Arrange half of potato slices in refrigerated pie shell, overlapping slices. Sprinkle evenly with bacon; top with remaining potato slices, overlapping slices.

Line the muffin tray with bacon cut to fit around the edges and base of each hollow. Spoon the egg mixture into each bacon shell and crack an egg on top. Bake for 20 minutes or til eggs are set.

This bacon and egg pie is great for Sunday brunch and indeed left over for Monday lunch at work! I made this recipe about three or four years ago on tv and, of all the things I’ve made, it must ...

This is a delicious savoury pie that really makes the most of the winning partnership between egg and pork.

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Bacon and egg pie This is a delicious pie that makes the most of the winning partnership between egg and pork. I love the way the whole eggs are hidden beneath the crust – if you get one when ...