It occurred to me that a pie would be a perfect thing to have for breakfast, so these bacon and egg breakfast pies came about.
An individual savoury pie is a self-contained meal, so I have included a few other breakfast elements to go with the egg and bacon. Mushrooms, tomatoes and cheese. You can mix and match depending on your taste, adding whatever other flavours you like, or keeping it vegetarian.
I sprinkled dried smoked chilli flakes in a couple and scattered thyme here and there. I roasted a few vine cherry tomatoes with the pies to accompany the ones that didn’t have them baked in. The pies were crunchy, flaky, breakfasty and very delicious.
The main checkpoint with this recipe is to pre-bake the pastry cases for 10 minutes so the puff pastry develops a base and sides to contain the filling. I like to use Woolworths all butter puff pastry. You score a rim around the side, which after the initial baking creates an inner cavity to put the ingredients in. I also placed the mushrooms and cheese in a basket-like shape close to the rim to further assist in holding the egg as it is very shallow. You can use 1 – 2 slices of bacon per pie, and a slice of prosciutto would also work well – possibly more effectively to encase the eggs. I hope this all makes sense.
The pies would be perfect to take to a breakfast picnic or serve a lot of people at brunch. Im quite partial to bacon and egg at any time of the day, so I think they do well for lunch and supper too.
Bacon and egg breakfast pies
- 250 g square of ready-rolled all-butter puff pastry
- 4 free-range eggs
- 2 large brown mushrooms sliced
- 1/2 cup mature white cheddar grated
- 6 - 8 slices of streaky bacon
- cherry tomatoes optional
- Fresh thyme leaves to scatter
- Dried smoked chilli flakes optional
- Pre-heat the oven to 180C / 350 F
- Cut the puff pastry into 4 squares and place it on a baking tray lined with baking paper.
- Score an 8-100 mm rim inside the pastry, cutting about halfway through the pastry, and bake for 10 minutes until puffed up and just starting to turn golden brown.
- Fry the bacon in a non-stick pan until crispy, drain and set aside.
- In the same pan fry the sliced mushroom in the bacon fat (yes it gives it more flavor), adding a splash of olive oil or a knob of butter if it gets too dry. Set aside.
- Remove the pies from the oven and push down the inner cavity part carefully so that you create a raised rim with the sides of the pastry. Gently arrange a few fried mushrooms on the bottom and around the sides. Top with the grated cheese, and place the bacon around the edge. Break an egg into the middle of each pie, return to the oven and bake for a further 10 - 15 minutes until the eggs are cooked.
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