How often in life do you get to say that the food of my broke student days is the same I cook even now?
Not very, I should think.
But in this case, it's spot on.
Bacon and Egg Pie from New Zealand is one of those magical creations that has everything a kid in me loves - puff pastry, eggs, bacon. Way back when, we never bothered with tomatoes and fresh herbs.
Get real! We were graduate students with long days ahead with nights that were even longer and fresh green things didn't have a long prosperous life in our refrigerator! More like a black, moldy life!
So we'd just sprinkle a bit of tomato ketchup stirred around in a bowl with Worcestershire sauce and spoon little droplets all over the eggs. Puff pastry on and we'd be good to go.
Now when I make this, like I will tomorrow as part of Easter brunch spread, I'll spruce it up and make it all grown up gourmet with tomatoes and herbs. And that's crucial because the tomato and herbs, lightens up what should in fact be a heavy, sit in your tummy kind of pie and makes it quite light and refreshing.
Trust me, you really really have to give this one a go!
You'll even forget it's origins lie with the sheep shearers in the country and be convinced its from hoity toity urban restaurant where they'll charge you 15 bucks a slice. Truly!