We are in the DelmarvaLife kitchen with personal chef, Deborah Lee Walker, making a breakfast pie that is covered in bacon.
Breakfast Pie with Bacon Lattice
Bacon Lattice
1-pound regular cut bacon
parchment paper
1. Preheat oven to 245 degrees.
2. Arrange half of the bacon slices horizontally in tight parallel rows on a baking
sheet lined with parchment paper. Begin to build the weave: starting in the
center, fold back the even-numbered strips.
3. Lay a slice of bacon perpendicular to the unfolded bacon.
4. Unfold the even-numbered strips over the newly added bacon strip.
5. Fold back the odd-numbered strips.
6. Lay a second perpendicular slice of bacon next to the first; then unfold the
odd-numbered strips over it.
7. Continue weaving the bacon, alternating folding and unfolding even and odd-
numbered strips of bacon.
8. Cover the weave in plastic wrap and gently roll it with a rolling pin to tighten
weave.
9. Cook for 12 minutes, remove from oven, and allow to cool. Using a paper
towel, blot any excess grease.
Savory Pie Filling
1 prepared pie dough (homemade or store bought)
6 eggs
2 cups half and half
2 tablespoons fresh parsley, minced
2 large garlic cloves, minced
½ small yellow onion, finely chopped
1 teaspoon kosher salt
½ teaspoon black pepper
1 ½ cups favorite shredded cheese
¼ cup sautéed spinach, drained and chopped
1. Preheat oven to 375 degrees.
2. Press prepared pie dough into pie pan.
3. In a large bowl, beat the eggs. Whisk in the cream, parsley, garlic, onions,
salt, pepper, cheese, and spinach.
4. Pour the mixture into the prepared pie crust.
5. Very carefully place precooked bacon lattice on top. Using a pair of scissors,
trim off the square edges so the lattice matches the circumference of the pie.
6. Place the pie on a rimmed baking sheet and cook 60 to 70 minutes.
7. Allow to rest on a cooling rack for 3 minutes and serve immediately.
