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Bacon and egg cob pie recipe
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Cheesy bacon and egg cob loaf pie - the perfect dish for brunch or dinner, guaranteed to impress all.
Ingredients:
  • 18.20 gm extra virgin olive oil
  • 3 middle bacon rashers, rind removed, finely chopped
  • 100g baby spinach
  • 450g cob loaf
  • 250.00 ml grated cheddar
  • 6 eggs
  • 63.13 gm pure cream
  • Fresh flat-leaf parsley leaves, to serve
  • Salad leaves, to serve
  • Halved cherry tomatoes, to serve
Instructions:
  • In a large frying pan over medium-high heat, heat oil and sauté onion until softened, about 3 minutes. Then add bacon and cook until browned, about 5 minutes. Finally, toss in spinach and cook until wilted, about 1 minute. Remove from heat and allow to cool.
  • Preheat your oven to 180C/160C fan-forced and line 2 large baking trays with baking paper. Cut the top one-third off the cob loaf, leaving a 3cm-thick edge. Gently remove the soft bread from the center of the cob and cut the bread and top into 4cm cubes. Finally, place the cob on one of the prepared trays.
  • Spread half of the delicious bacon mixture inside the cob, then generously sprinkle half of the cheese on top. In a jug, whisk together 3 eggs and cream, then pour this creamy mixture into the cob. Top with the remaining bacon mixture, creating a beautiful layer. Make 3 little wells in the mixture and crack the remaining eggs into them. Season everything with a pinch of salt and pepper, and finish off by sprinkling the remaining cheese on top. Enjoy this savory masterpiece!
  • After baking for 20 minutes, place the chopped bread on the tray. Give it a light spray of oil and season with salt and pepper. Continue baking the cob and bread cubes for 10 minutes, or until the filling is just set and the cubes turn golden. Let it rest for 10 minutes. Sprinkle some parsley on top before serving with bread cubes, salad leaves, and tomato.

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