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Thursday, 14 February 2013


A family favourite for my nephew’s birthday!

School photo of my nephew Doug

   in the 1980s

Doug and Sherri

Their children


BREAKFAST PIE : from Farm Journal’s Complete PIE Cookbook, c1965.

Pastry for a 2 crust pie
6 slices bacon
6 to 8 eggs
¼ tsp salt
1/8 tsp pepper
2 tbsp chopped parsley
1 tbsp chopped chives or green onion tops
1 can condensed cream of mushroom soup

1.      Line a 9 inch pie plate with crust.
2.     Cook the bacon:  not too crisp.
3.     Preheat oven to 425 degrees.
4.     Put the bacon into the pie plate. 
5.     Crack eggs and add on top of the bacon.
6.     Sprinkle with salt, pepper, parsley, and chives.
7.     Spoon ½ cup of condensed soup on top of the eggs in small dollops.
8.     Cover with crust.  Be sure to put in steam vents.
9.     Brush crust lightly with milk.
10.                          Bake 30 minutes.
11.                          Make mushroom sauce by heating the rest of soup with 3 tbsp of milk.

Serve the pie with the sauce and a salad or just tomato slices.

*The first time I made this was in August, 1993, and I marked it as EXCELLENT – a rating I give very few recipes.  

P.S.   We had it again just this past Christmas because Nicole requested it.