Melissa Clark, for her part, gave us a perfect recipe for a Kiwi bacon and egg pie (above).
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"I'm good," she said, slicing a speck, cabbage and egg pie she had pulled out of the pizza oven for breakfast.
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When you get a New Zealand passport, they pretty much hand you the recipe for Edmonds pavlova, bacon, and egg pie right there in the embassy.
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The bacon and egg pie is a savoury pie consisting of a crust containing bacon, egg and sometimes onion, mushrooms, bell peppers, peas, tomato, fresh herbs and cheese. Bacon and egg pie may be served with ketchup, which can be combined with Worcestershire sauce and drizzled over the filling before the pie is baked and some versions have a rising agent such as baking powder mixed into the egg to make a fluffier filling.
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Baltimore: William & Wilkins Publishing House. pp. 242–244 After the Portuguese victory, more than 6,000 Spanish soldiers were kept in captivity for 3 years until the 1668 Treaty of Lisbon was signed. Upon their release, these prisoners brought part of the culture of Alentejo to Spain, including many recipes, which featured a potato egg pie that evolved into the modern version of "tortilla".White, L. (2007).
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The pie is often constructed with a shortcrust or other stable base crust. The crust is usually topped with a pastry lid, but is sometimes left open. A bacon and egg pie differs from a quiche, most notably due to the absence of cheese and milk and the presence of an upper crust. Also the eggs are not beaten and are whole, or at the most yolks pierced.
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The 20th-century cookery writer Elizabeth David references Raffald several times in her articles, collected in Is There a Nutmeg in the House, which includes a recipe for apricot ice cream. In her 1984 book, An Omelette and a Glass of Wine, David includes Raffald's recipes for potted ham with chicken, potted salmon, and lemon syllabub. In English Bread and Yeast Cookery (1977), David includes recipes for crumpets, barm pudding, "wegg" (caraway seed cake) and bath buns. The food writer Jane Grigson admired Raffald's work, and in her 1974 book English Food, she included five of Raffald's recipes: bacon and egg pie (a quiche lorraine with a pastry lid); "whet" (anchovy fillets and cheese on toast); potted ham with chicken; crème brûlée; and orange custards.
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On 12 October 1905 Davies met Edward Thomas, then literary critic for the Daily Chronicle in London, who was to do more to help him than anyone else. Thomas rented for Davies the tiny two-roomed "Stidulph's Cottage", in Egg Pie Lane, not far from his own home at Elses Farm near Sevenoaks in Kent. Davies moved to the cottage from 6 Llanwern Street, Newport, via London, in the second week of February 1907. The cottage was "only two meadows off" from Thomas's own house.Davies, W. H. (1914), Nature, London: Batsford, Chapter I. Thomas adopted the role of protective guardian for Davies, on one occasion even arranging for the manufacture, by a local wheelwright, of a makeshift replacement wooden leg, which was invoiced to Davies as "a novelty cricket bat".
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