Bacon and egg breakfast pies
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Unrated
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4 pies
Bacon and egg breakfast pies
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Bacon and egg puff pastry pie recipe.
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Ingredients
- 250 g puff pastry square, ready-rolled, all-butter
- 4 egg free-range
- 2 brown mushrooms sliced, large
- 1/2 cup cheddar cheese grated, mature, white
- 6 - 8 lices streaky bacon
- cherry tomato optional
- thyme fresh leaves to scatter
- chilli flakes optional, dried, smoked
Instructions
- 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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