WATCH: Rustic bacon and egg breakfast pie



Ingredients 9
Servings
Time 00:60
  • 1
    packet store-bought puff pastry
  • 4
    eggs
  • 1/2
    cup
    Cheddar cheese - grated
  • 6
    rashers streaky bacon
  • 2
    handful
    cherry tomatoes
  • 2
    Tbs
    fresh chives - finely chopped
  • salt and pepper to taste
  • EGGWASH:
  • 1
    egg - beaten
 

Method

 
Preheat the oven to 200° C. Roll out the puff pastry (ensure it's thawed completely) and place down onto an oven-proof frying pan. Snip the edges that overlap to neaten but still keeping the rustic shape.

Brush the pastry with the eggwash and prick with a fork before baking in the oven for 20 mins.

Place the bacon and cheese onto the pastry and then break the eggs carefully into the gaps. Dot the cherry tomatoes around. Cover with foil and place back into the oven on 180°C for 40 mins or until the eggs are cooked through to your liking. You can keep checking every few minutes if you are worried they might overcook.

Remove from the oven and sprinkle over the chopped chives. Serve while still hot.

WATCH: How to make it below..



ALSO try:

Egg-filled breakfast muffins

Scrambled eggs with chorizo and nachos

Sausage breakfast cake
 

Read more on: breakfast  |  bacon  |  dairy  |  pastry  |  pork  |  eggs  |  pies  |  food video  |  cheese  |  recipes  |  baking
 

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