Bacon and Egg Pie

Bacon and Egg Pie

Bacon and Egg Pie

This New Zealand combination of flaky pastry, canary-yellow yolks, and salty bacon has cross-cultural appeal. Get the recipe for Bacon and Egg Pie »Penny De Los Santos

I associate bacon and egg pie above all with summer and sheepshearing at my grandparents' farm in New Zealand. My grandmother would make a pie in the morning and keep it wrapped in kitchen towels until lunchtime, when we'd all come in from the shearing shed. The kettle would go on for tea, and we'd eagerly unwrap the still-warm baking dish. The flaky pastry, the canary-yellow yolks, the salty bacon—it's a combination with cross-cultural appeal, I've found. In New York City, where I now live, I regularly take this Kiwi classic along to brunches and potlucks, and there's never a slice left when I head home. —Victoria Ross, freelance writer