Egg and Bacon Pies
Course
Breakfast
Cuisine
Pie
Servings
8
serves
Cook Time
25
minutes
Servings
8
serves
Cook Time
25
minutes
Ingredients
2
sheets
Puff Pastry
thawed
1
tablespoon
Vegetable Oil
1
Leek
finely sliced, 450g
4
Rashers
Bacon
chopped
8
Eggs
2/3
cup
Tasty Cheese
grated
1
tablespoon
Rosemary
finely chopped
Rosemary Sprigs
to garnish
Instructions
Lightly grease an 8 hole mini loaf pan (A 3/4 cup capacity).
Cut each pastry sheet into quarters. Line each hole with a square of pastry. Refrigerate while preparing filling.
Heat oil in a large pan. Add leak and bacon. Cook, stirring occasionally, over medium heat for 5 minutes or until leek is soft. Cool.
Divide leek mixture among pastry-lined pan holes. Break an egg into a small bowl. Slide into pan hole.
Repeat with remaining eggs. Sprinkle 1 tablespoon of the combined cheese and rosemary over each one.
Cook in hot oven (200c) for about 25 minutes, or until pastry is golden brown.
Garnish pies with rosemary sprigs. serve with a green salad.