250 g streaky bacon
500 g flaky puff pastry
9 large eggs
2 tbsp chopped fresh chives or parsley
120 g cherry tomatoes
sea salt and cracked pepper
purchased chutney
Grease a large baking tray and 6 mini pie dishes or 6 large muffin tins
Preheat oven grill to high
Place the bacon on the baking tray and grill until golden on both sides.
Drain on a kitchen towel then cut each strip into thirds
Preheat the oven to 190 C
Line muffin tins with pastry, trim off excess
Crack an egg into each pie tin and add bacon, herbs, cherry tomatoes and season with salt and pepper
Swirl the yolks around but don't beat
Crack remaining eggs into a small bowl and swirl the yolks then divide between pies
Bake for 30-35 mins until pastry is cooked and eggs are set
3 sheets Puff pastry, defrosted, depending on dish size
300g of bacon, diced, fried
2 onions sliced, fried
8-10 eggs
1 cup grated cheese
1 egg, beaten for egg wash
Frozen peas
spinach
Preheat the oven to 200C Bake
Prepare a 25-30cm baking dish or tin with baking spray and set aside
Remove pastry from freezer and thaw, takes approx 5-10 minutes
Trim your pastry to fit the dish, for the base you made need 1 to 2 sheets, you need to cover the bottom and up all four sides to the top of your dish
Add half the grated cheese to the base
Add half the onions
Add half the diced bacon, then add your eggs, keeping them whole
Add the remainder of the diced bacon, onions and cheese
Place the rest of the pastry on top of the pie, fold the base pastry over the top pastry and squeeze between your fingers or press with a fork to join.
Stab the top of the pie with a fork 4-5 times
Whisk an egg with a dash and brush generously all over the top of the pie
Bake for 35-40 minutes, or until the pie is a lovely golden brown to ensure bottom of pastry is also cooked.
Remove from the oven and allow to cool slightly before slicing. Can be served hot or cold, store in the refrigerator.
750 grams puff pastry
FILLING
1 tablespoon olive oil
2 large brown onions, thinly sliced
2 cloves garlic, crushed
350 grams middle bacon, thickly sliced
1 cup grated mozzarella
3 large eggs
¼ cup cream
1 tablespoon grain mustard
1½ cups frozen peas, thawed
8 large eggs
sea salt and ground pepper
EGGWASH
1 egg yolk whisked with 1 tablespoon cream
Preheat the oven to 180°C regular bake.
Heat the oil in a large frying pan and cook the onions and garlic with a good pinch of salt for 10 minutes. Increase the heat, add the bacon and cook for 5 minutes. Set aside until fully cooled.
Roll out 500 grams of the pastry to fit the baking dish so it comes right up the sides. Scatter the mozzarella over the base then spoon in the cooled bacon and onions. Whisk the 3 eggs, cream and mustard together and season well. Pour over the top then scatter over the peas.
Make 8 indentations and break an egg into each one.
Brush the edges of the pie with the egg wash. Cut the remaining pastry into 10 long strips and place over the pie then brush these with egg wash.
Place in the bottom third of the oven and bake for about 50 minutes or until the filling is fully cooked. Cover the top loosely with foil to prevent overbrowning. Serve warm or at room temperature.