WATCH: Rustic bacon and egg breakfast pie

Food24
Rate this recipe


By Food24 April 26 2017
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (8)

1 puff pastry
4 eggs
1/2 cup cheddar cheese — grated
6 bacon — streaky, rashers
2 cherry tomatoes
2 fresh chives — finely chopped
salt and freshly ground black pepper — to taste
EGGWASH:
1 eggs — beaten
Tap for ingredients
Tap for ingredients

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



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.