Egg and bacon pies

Egg and bacon pies

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Turn the irresistible breakfast combination of bacon and eggs into these little pies which can be enjoyed any time of the day.

The ingredient of Egg and bacon pies

  1. 2 sheets frozen shortcrust pastry, partially thawed, halved diagonally
  2. 2 teaspoons olive oil
  3. 200g middle bacon rashers, trimmed, chopped
  4. 1 tablespoon chopped fresh chives
  5. 8 eggs
  6. 1/3 cup grated parmesan

The instruction how to make Egg and bacon pies

  1. Preheat oven to 190u00b0C/170u00b0C fan-forced. Place a baking tray in oven. Line four 7.5cm (base) pie tins with shortcrust pastry. Trim excess. Prick base with a fork. Freeze for 15 minutes or until firm.
  2. Meanwhile, heat oil in a frying pan over medium-high heat. Add bacon. Cook, stirring, for 5 minutes or until bacon is golden and crisp. Transfer to a plate lined with paper towel.
  3. Combine bacon and chives in a bowl. Crack 4 eggs into a bowl. Whisk until smooth. Divide whisked egg between pastry cases. Sprinkle with bacon mixture and parmesan. Crack 1 remaining egg into each pastry case. Season with pepper.
  4. Place tins on hot baking tray in oven. Bake for 20 minutes or until eggs are just set and pastry is golden. Stand pies in tins for 5 minutes. Serve.

Nutritions of Egg and bacon pies

fatContent: 558.304 calories
saturatedFatContent: 35 grams fat
carbohydrateContent: 13.6 grams saturated fat
sugarContent: 32.5 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 270 grams protein
sodiumContent: 425 milligrams cholesterol

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