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Eggaroni pie

Serves   8
Prep time: 20 mins
Cooking time: 40 mins

"They said it couldn't be done! To combine the kiwi classics - Bacon & Egg Pie and Macaroni Cheese - into a towering monument of double-decker deliciousness. After waiting years for culinary engineering to catch up with this avante garde recipe, it was first cooked to flat-wide acclaim on 27 May '11."

  • Pies
  • Eggs



  • 2 large onions, diced
  • 3 cloves garlic, minced
  • 250g bacon (but, "you can never have too much bacon")
  • 1 large rectangle sheet of puff pasty
  • 150g frozen peas
  • 10-12 eggs
  • 125g marscapone
  • 50ml milk
  • 150g strong cheddar, grated
  • 1-2 tsp Dijon mustard
  • 1-2 tsp cornflour
  • Small floret of broccoli, chopped
  • Fresh chives, roughly chopped
  • Fresh parsley, roughly chopped
  • 2 large tomatoes, thinly sliced
  • Bbreadcrumbs
  • 200g macaroni
  • Salad leaves to accompany
  • Chutney to accompany
  1. Pre-heat oven to 187C.
  2. Saute onions, bacon and garlic until softened and awesome.
  3. Cook pasta until almost done. Cool under cold water and leave aside.
  4. Chop brocolli into small pieces and steam so cooked but 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. Pearce the yolks, but don't mix.
  9. Bake at 180C until the eggs are firm enough to support macaroni (about 15-20 minutes).
  10. Prepare breadcrumbs by thorougly toasting two slices of Vogels and blending in a food processor.
  11. While the pie cooks prepare the macaroni mix by mixing the mascapone and milk into the remaining onion and bacon.
  12. Add cheddar, mustard, cornflour, brocolli 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 Double Decker pie.
  16. Bake for a further 20 minutes until golden brown.
  17. Serve with rocket and salad leaves and good apricot chutney.
  18. Enjoy culinary history.