The Organization  MEF Directors & Staff  Profiling Farmers  Supply Management: A Short History  Becoming an Egg Farmer  Unregistered Egg Farmer  Registered Egg Farmer  Farm to Table  Making the Grade  Care & Quality  Specialty Egg Products  Egg Prices  Quota Exchange  Video  Photo Gallery  Brochure  Commonly Asked Questions  Resources  Healthy Living  Egg Nutrition  Nutrition Video  Recipe Collection  Recipe Booklets  Food Handling  Egg Nutrition  Egg Cookery  Buying Eggs  Egg Allergies  Types of Eggs  Processed Eggs   Select Appetizers Breakfast, Brunch & Main Entrées Desserts Kid-Friendly Learn How to Make It! Downloadable Recipe Booklets    Recipes Recipe CollectionBreakfast, Brunch & Main Entrées Egg and Bacon Pie Click photo to enlarge. Ingredients: 1 package (14 oz/397 g) frozen puff pastry, thawed ½ lb (397 g) back bacon or ham, thinly sliced 8 eggs 3 tbsp (50 mL) green onions or chives, finely chopped ½ tsp (2 mL) salt ¼ tsp (1 mL) pepper 1 tbsp (15 mL) water or milk   Instructions: Preheat oven to 400°F (200°C). Divide pastry in half. Line one 9-inch (1 L) quiche dish or pie plate with pastry. Arrange ½ of the back bacon or ham over the pastry base. Break 7 eggs into pie. Break yolks with fork but do not stir yolks and whites together. Sprinkle onion, salt and pepper over eggs and top with remaining back bacon or ham. Cover with pastry. Beat remaining egg with water and brush over top of pie. Bake in 400°F (200°C) oven for 25 to 30 minutes. Serve hot or cold. Makes 6 servings. Nutrients per serving: Calories: 587.6 Carbohydrate: 31.9 g Protein: 29.3 g Fat: 37.5 g Sodium: 1429.5 mg
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