I still think bacon and eggs for brekki is a bit of a treat. And as nice as it is to just keep it simple in a ‘1 pan’ fashion and whack it on some toast, when friends are over for brekki these are minimal effort for a little bit of fancy. These also keep in the fridge for up to a week, so you can double up the recipe and take them to work and reheat for a mid-week treat. Here’s my favourite way to do them, but add whatever you normally like to eat with your bacon & eggs (e.g. mushies, cherry tomatoes, garlic, pesto, etc).

ingredients

Please note you don’t need to be exact with these quantities.. it kind of depends on how big your muffin trays are / whether you are adding any extras.

  • 1 sheet puff pastry
  • olive oil to grease the pan (or not if you prefer to use those horrible floppy silicon moulds)
  • 4 organic or free range eggs
  • 2 rashers of bacon, roughly chopped
  • splash of milk/cream
  • 1/4 cup of grated parmesan
  • about 1 Tbsp chopped chives or shallots
  • about 1 Tbsp chopped roasted capsicum
  • salt & pepper to your taste
  • sprinkle of paprika

method

  1. Set your oven to 180C and pull your pastry sheet out of the freezer to thaw
  2. Cook bacon in a fry pan until crispy (no need to use oil)
  3. Separate the egg whites from the yolks and put the whites into a mixing bowl (keep the yolks sitting in their half shells in the egg carton)
  4. Whisk the egg whites until they have fluffed up a bit, then add the milk, parmesan, chives/shallots, capsicum, salt & pepper and mix to combine
  5. Cut your pastry into sizes that fit into your muffin holes making sure they’re big enough so a little pastry hangs over the edges to catch any oozey goodness (I have a rectangular muffin tray – 1 sheet of puff pastry quartered works perfectly.) Push each gently into your greased muffin holes.
  6. Pour the egg white mixture to 2/3 fill each pastry-encased muffin hole
  7. Add to each some cooked bacon, and a carefully-dropped egg yolk on top
  8. Sprinkle a little paprika over each egg yolk
  9. Bake in the oven for 20-25 minutes or until the pastry is golden and the mixture has cooked through (i.e. not runny)
  10. Serve as is or with a green salad and some chunky tomato relish