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).
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
- Set your oven to 180C and pull your pastry sheet out of the freezer to thaw
- Cook bacon in a fry pan until crispy (no need to use oil)
- 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)
- 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
- 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.
- Pour the egg white mixture to 2/3 fill each pastry-encased muffin hole
- Add to each some cooked bacon, and a carefully-dropped egg yolk on top
- Sprinkle a little paprika over each egg yolk
- Bake in the oven for 20-25 minutes or until the pastry is golden and the mixture has cooked through (i.e. not runny)
- Serve as is or with a green salad and some chunky tomato relish