Saturday, 13 August 2011

Recipes - Bacon and Egg Pies

I make these at least once a month and sometimes surprise the baristas at my favourite coffee shop by bringing in a tray on a Saturday morning.  I also make them whenever I travel as they can be eaten hot or cold for breakfast, lunch or dinner.  That said, they're best hot out of the oven for breakfast.  I got the idea when I saw something similar at a cafe while holidaying in Port Macquarie in 2009 and have been making them ever since.  

Ingredients
6 eggs
6 rashers middle bacon, cheeks and rind removed
20g baby spinach
1/3 cup grated tasty cheese
1/4 cup grated parmesan cheese
3 sheets puff pastry, defrosted
6 thick slices tomato (optional) 
salt and pepper, to season





Step 1 - Preheat oven to 220°C.  Grease a 6 hole 3/4 cup capacity texas muffin pan.
Step 2 - Cut puff pastry sheets into 4 even squares.  Line each cup with a square of pastry and reserve the remaining six squares.
Step 3 - Wrap the bacon around the inside of the pastry, put half a dozen spinach leaves on the bottom and crack an egg into the centre.  Repeat with the remaining bacon, spinach and eggs.
Step 4 - Season with salt and pepper and evenly distribute tomato, if using, and cheese between pies.  Top with remaining pastry squares, gently pressing down the sides to seal the filling. Carefully pierce two holes in pastry.
Step 5 - Bake for 15 mins then reduce heat to 180°C and bake for a further 25 mins. 
Step 6  - Cool in pan.  



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