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My Kitchen Rules

Mondays, Tuesdays & Wednesdays | TV2

Ep 19 Paul and Blair: Cheesy Bacon and Egg Pie with a Rocket Salad

My Kitchen Rules: Cook Paul and Blair's cheesy bacon and egg pie

Prep: 25 mins

Cook: 35 mins

Serves: 6



  • 1 tbs olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 long chilli, deseeded, finely chopped
  • 400g can chopped tomatoes
  • 2 tbs brown sugar
  • 2 tbs white wine vinegar
  • 2 tbs raisins
  • Salt and pepper, to season


  • Olive oil cooking spray, to grease
  • 6 slices pancetta
  • 400g ricotta, drained
  • 60g grated tasty cheese
  • 40g feta
  • 2 eggs
  • 100g baby spinach leaves, chopped
  • 1 lemon, juiced
  • 50g grated parmesan

Rocket salad 

  • 2 tbs olive oil
  • 2 tbs balsamic vinegar
  • 100g baby rocket leaves
  • 24 cherry tomatoes, halved



  1. Heat oil in a small saucepan over medium heat. Add onion, garlic and chilli and cook, stirring, for 4 minutes or until softened. Stir in remaining ingredients and bring to the boil. Simmer, stirring occasionally, for 20 minutes or until thickened. Season with salt and pepper.
  2. To make pies, preheat oven to 180C. Grease six holes of a Texas muffin pan with oil and line with pancetta. Process all remaining ingredients, except parmesan, in a food processor until just combined. Season with salt and pepper.
  3. Divide ricotta mixture among prepared holes, then sprinkle over parmesan. Bake for 30 minutes or until set.
  4. To make salad, whisk oil and vinegar in a large bowl. Season with salt and pepper. Add remaining ingredients and toss to combine.
  5. Place pies on serving plates and serve with salad and relish.



  • This relish would also be great served with sausages or in a cheese toastie.
  • When making the relish, leave the chilli seeds in there if you like a bit of spice.
  • Slow cooking over low heat is the key to a great relish – it allows the relish to thicken and reduce, whilst letting the flavours develop, too. If you like a smoky flavour, try adding a little smoked paprika.
  • Depending on the size of your pancetta, you may need two or three slices to line each hole.