WATCH: Rustic bacon and egg breakfast pie
Preparation time : 60 minPreheat 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.
- 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
- 1 egg - beaten
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..
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