Preparation time is 10minutes
Cook time is 25minutes
Total time is 35minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
9 Ingredients
Number of servings
4
- 2 sheets frozen shortcrust pastry, partially thawed, halved diagonally
- 1tablespoons extra virgin olive oil
- 4 rashers rindless middle bacon, finely chopped
- 10 free range eggs
- 1/2 cup parmesan, finely grated
- 2teaspoons Dijon mustard
- 1tablespoons chives, chopped
- 1teaspoons tomato chutney (to serve)
- 1 handful baby spinach leaves (to serve)
Description
Take the classic bacon and egg roll and turn it into a bacon and egg pie. Made with buttery puff pastry, these beauties are fabulous for brunch or dinner.
Method
Step 1 of 4
Place 1 baking tray in oven. Preheat oven to 200°C/180°C fan-forced. Line 4 x 4cm-deep pie tins with pastry. Trim excess and prick bases with a fork.
Step 2 of 4
Heat oil in a large frying pan over medium-high heat. Add bacon and cook, stirring, for 5 minutes or until golden and crisp. Transfer to a bowl and set aside.
Step 3 of 4
Place 6 eggs, 1/3 cup parmesan and mustard in a large bowl and whisk until combined. Pour egg mixture into pastry cases. Top with bacon and chives. Crack remaining eggs into each pastry case and season with pepper.
Step 4 of 4
Carefully place tins on baking tray in oven. Bake for 20 minutes or until eggs are just set and pastry is golden. Sprinkle with remaining parmesan, and serve with tomato chutney and spinach leaves.
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