Julian and Callums famous eggironi pie

Julian and Callums famous eggironi pie


1 person made this

About this recipe: They said it could never be done! To combine a classic New Zealand favourite, a bacon and egg pie with a stomach warming macaroni cheese! This pie was talked about, planned and debated about for many months before actually being cooked to perfection first time. I share with you the steps to follow...

Serves: 4 

  • 2 large white onions, chopped
  • 250g bacon, chopped
  • 3 cloves garlic, crushed
  • 200g macaroni
  • 200g broccoli florets
  • 1 sheet of puff pastry
  • 150g frozen peas
  • 12 free range eggs
  • 60g breadcrumbs
  • 125g mascarpone cheese
  • 50 full fat milk
  • 150g strong Cheddar cheese
  • 1 to 2 teaspoons Dijon mustard
  • 1 to 2 teaspoons cornflour
  • 2 tablespoons chopped fresh chives
  • 2 large tomatoes, sliced
  • 1/2 small bunch fresh parsley, chopped
  • salt and pepper

Prep:45min  ›  Cook:45min  ›  Ready in:1hr30min 

  1. Preheat the oven to 180 C / Gas 4.
  2. Fry onions, bacon and garlic until softened and awesome.
  3. Cook pasta until almost done. Cool under cold water and leave aside.
  4. Chop broccoli into small pieces and steam so cooked and still crisp.
  5. Lay pastry in a large oven dish. Roll as necessary to ensure coverage of the sides of the dish.
  6. Lay 2/3 of the onion and bacon mixture on the pastry, leaving any liquid goodness in the pan for later.
  7. Sprinkle frozen peas evenly over the pastry and onion base.
  8. Break whole eggs over the base. Pierce the yolks, but don't mix.
  9. Bake until the eggs are firm enough to support macaroni, about 20 to 25 minutes.
  10. Prepare breadcrumbs by thoroughly toasting two slices of Vogels® (or similar quality bread) and blending in a food processor.
  11. While the pie cooks, prepare the macaroni mix. Add mascarpone and milk to the remaining onion and bacon and mix.
  12. Add Cheddar, mustard (Pardon me, do you have any Grey Poupon?), cornflour, steamed broccoli and chives. Mix until it thickens.
  13. Remove pie from oven and spoon macaroni mix onto the egg base.
  14. Lay tomato slices and parsley on top of the macaroni mix. Season with salt and pepper.
  15. Sprinkle breadcrumbs over the Eggironi pie.
  16. Bake for a further 20 minutes until golden brown.
  17. Serve with rocket and salad leaves and good apricot chutney. Enjoy culinary history.


Use shop-bought pastry to save time.

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