LITTLE BACON AND EGG BREAKFAST PIES
From the Cookbook
Makes 6
No real breakfast is complete without bacon, eggs and tomatoes. We know some people like to say a bowl of muesli is enough but really, if we are truly honest, that bowl of cereal isn’t half as good as eggs, bacon and tomatoes. So in order to save your breakfasts, we’ve put the whole lot in a lovely little open pies.
Serves:
6Equipment:
- 6 x 10 cm diameter individual tartlet tins
Ingredients
For the pastry
250g Plain Flour
125g cold butter, cut into roughly 2cm cubes
pinch of salt
Pinch ground paprika
2 tablespoons cold water
For the filling
6 rashes smoked streaky bacon
6 medium free-range eggs
6 x cherry tomatoes, halved horizontally
50ml – 75ml double cream
1-2 chestnut mushrooms, sliced thickly
1 tbsp parsley, roughly chopped
Method
- 1
First step is making your pastry. Pulse the flour, butter, salt and paprika in a food processor until it resembles breadcrumbs. Add 2 tablespoons cold water, or enough to just bind your pastry. Bring the pastry together, wrap in cling film & chill for 15 minutes in the fridge.
- 2
Meanwhile, preheat the grill and cook the bacon rashes until just cooked, and allow to cool. They don’t need to be too crispy because they will have a second cook in the oven.
- 3
On a floured surface, roll your pastry to the thickness of a £1 coin. Carefully line 6 x 10cm tartlet tins cutting off any excess pastry. Again, chill the pastry in the fridge for 30 mins – this helps prevent shrinking in the oven.
- 4
Preheat the oven to 190C, fan 170C, gas mark 5. Line each tart case with baking paper and fill with baking beans. Place on a baking sheet and cook in the hot oven for 20 minutes. Remove the baking beans and the paper and return the cases to the oven for a further 5 minutes. The base of the case should now feel dry to the touch.
- 5
Divide the bacon rashes, putting a rasher in each case – don’t be afraid to make them stand above the pastry, its lovely seeing them through the filling. Carefully crack an egg into case and drop two halved tomatoes onto the surface. Drizzle a little cream over each egg, just as much as the tart case will hold. Season well and finally lie a slice of mushroom over each tart. Finish by sprinkling over some chopped parsley.
- 6
Cook at 180C, fan 160C, gas mark 4 for 15 minutes or until the egg is just set.
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