Bacon and Leek Egg Pie

Bacon and Leek Egg Pie

Tasting Notes Tasting Notes

This is a sumptuous dish with a rich umami flavor. The leeks add a nice sweetness as well as aid digestion. Finishing it with a little fresh crushed himalayan salt. If you have some extra time you could wip up a delicious salsa to boost the sweetness.

Ingredients Ingredients

  •    Valbreso French Feta

Instructions Instructions

Preparation Instructions Preparation Instructions 

  • Chop the Leeks 5 Minutes

    Lay the leek on the cutting board. Start slicing the leek until you can start to see some dirt wedged into the inner leaves. Pull the leaves apart and rinse. The stack the leaves and slice again. Bunch the leaves together in a mound and chop using a rocking motion. Continually gather into a mound and chop until the desired size.

  • Crack the Eggs into a Bowl 3 Minutes

    Pull the egg carton out of the refrigerator. When you hold each egg use your thumb and middle finger to hold each tip of the egg with your pointer finger resting on top of the egg. Applying firm pressure with these three digits on the egg tap it on a hard surface. Tap the egg hard enough to create an indent in the other side and not hard enough to smash it. The indent will look like a small crater. Now hold the egg over your bowl and use two thumbs or one thumb as you are holding the egg to pry it open. Make sure no shells fall into the bowl. Continue the process for the number of the eggs in the recipe.

  • Slice the Onions 5 Minutes

    Lay an onion on its side on a cutting board and cut the onion in half. Avoid cutting off the top and bottom cores of the onion. Lay each half flat on the board and cut through the core. The stem of the onion will hold the onion quarters together. Lay each quarter on the board and vertically slice off pieces using your knuckle to guide the blade. Cut the pieces to the desired width.

  • Whisk the Eggs 3 Minutes

    Hold the bowl at an angle with your left hand. Hold the whisk with your right hand and move in a circular motion on the edge of the bowl to mix the eggs together. Whisk the eggs until they are all yellow.

Cooking Instructions Cooking Instructions 

  • Cook the Bacon 7 Minutes

    Place a low or medium rimmed pan on the stove over medium heat. Place your slices of bacon in the pan and cover with a lid or grease screen. If you don't cover the bacon grease will spray all over your stove. Cook for 3-7 minutes or longer until desired tenderness. I usually cook my bacon slightly crispy. If you are sourcing a high quality bacon, the fat should melt in your hand. When the bacon is cooked until the desired texture remove it from the pan and place on paper towels to absorb the bacon.

  • Make the Egg Pie 0 Minutes

    Keeping the bacon grease in the pan turn the heat down to medium, add the veggies, cover with a lid and cook for 7-10 minutes until the veggies soften. After a few minutes you can check the veggies by tasting them. They should have an al dente texture, mean slight crunch and soft. When the veggies are finished add the beaten eggs. Give them a quick whisk if they have separated. Place the eggs in the oven for 15 minutes. Check the egg pie 7 minutes into the cooking, then continually check until they are finished. They are finished when they have just hardened on top. Be careful not to overcook as it will dry out the eggs.

Plating Instructions Plating Instructions