bacon & egg brekki pies

August 24, 2012

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).

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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

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1 Comment

  • Reply Tim Milford August 25, 2012 at 7:00 am

    yummo.. these look delicious!!

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