Saturday, April 20, 2013

Breakfast ideas - bacon & eggs


Little bacon and egg pies



Bacon and egg pies recipe

The crust on these filling bacon and egg pies are made with bread. This is a perfect brunch, light lunch or lunch box filler.

Category:

Ingredients:

  • vegetable oil spray
  • 1 onion, diced
  • 4 rashers bacon, diced
  • 6 slices wholemeal bread, crusts removed
  • 4 eggs
  • 1/3 cup milk
  • 2 tbsp flat-parsley, chopped

Method:

Preheat oven to 180°C or 160°C fan-forced. Spray a 6-cup Texas muffin tin with oil and set aside.
Spray oil in a frying pan; over medium heat, cook the onion and bacon until the onion is translucent.
Push the bread into the muffin tin and spoon in the bacon and onion mixture.
In a bowl, whisk together egg, milk and parsley and distribute evenly into the 6 muffin tins.
Bake for 20 minutes. Leave to sit for 3 mins before running a knife around the edges. Serve.

Notes:

  • When pouring in the egg mixture into the tins, it will overflow and then absorb down into the bread. It seems like it is too much but then is settles and you add the rest.
  • Make these muffins more scrumptious by adding a little grated cheese on the top.
  • Use your favourite bread. I prefer crunchy multigrain for the great texture it brings.
  • This recipe was created by Jennifer Cheung for Kidspot, Australia’s best recipe finder.


Chorizo, Bacon and Egg Pie





Ingredients

1 leek, white part only, washed and thinly sliced
1 organic chorizo sausage, sliced 1cm thick
5 organic/free range bacon rashes
¼ tasty cheese
Salt and pepper to taste
5-7 free range eggs
1 packet filo pastry
200g butter melted

Method

Preheat oven to 180 degrees C
Sauté bacon, chorizo and leek in a pan over medium heat. Set aside to cool slightly.
Grease your selected pie dish and layer with buttered filo pastry. *See tip below*
Spoon half your bacon, leek and chorizo mixture and half your cheese into the base of your prepared pie dish. Break 2-4 eggs over the mixture. Season with salt and pepper. Repeat this step.
Pierce 1 or 2 egg yolks only and allow to spread around the pie.
Fold over any filo pastry that’s hanging over and seal the top with another sheet of buttered filo pastry. Brush the top of your pie with butter. Cut a couple of slits in the top of the pie. Don’t be concerned if it looks a bit messy, once it’s cooked it will look flaky and divine!
Cook for approximately 30-40 minutes or until the pie has risen and can be tapped without it collapsing.
Let it settle for a few minutes, cut and enjoy!!
*Filo Pastry Tips*
Let filo thaw at room temperature for a good 30 minutes before using.
Filo pastry dries out and cracks very quickly when it comes in contact with air. To prevent this from occurring, cover the filo with non-stick baking paper, then a damp tea towel. This will prevent the filo drying out.
Place filo, 1 sheet at a time, on a clean work surface and brush with melted butter between layers. This ensures a flaky result.



Mum's Bacon and Egg Pie


Ingredients

  • 6-8 eggs, slightly stirred
  • bacon rashers, roughly chopped
  • 1 small onion, grated
  • 1 packet of puff pastry (or sheets of puff pastry)
  • Parsley, chopped
  • Ground black pepper
  • 1 cup mixed frozen corn and peas
  • Quantity of chopped semi sun-dried tomatoes (optional)


Method

  1. Preheat oven to 200 degrees Celsius (or as per directions on pastry packaging).
  2. Line pie dish with half of pastry (either rolled or sheets); brush a little milk around the edge.
  3. Spread bacon over base.
  4. Top with grated onion.
  5. Pour in egg mixture (retain a small quantity to brush top of pie).
  6. Gently stir in corn/peas plus small quantity of semi sun-dried tomatoes. Sprinkle with pepper (and salt if you want).
  7. Cover with remaining half of pastry. Pinch edges with fingers.
  8. Brush top with small quantity of the egg mixture. Cut two vents in top of pastry.
  9. Bake for 30 to 40 minutes or until golden brown.


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