Bacon and egg breakfast pies

• Meat

  • 6 slices Streaky bacon

• Produce

  • 2 Brown mushrooms, large
  • 1 Cherry tomatoes
  • 1 Chilli flakes, Dried smoked
  • 1 Thyme leaves to scatter, Fresh

• Refrigerated

  • 4 Eggs, free range

• Bread & Baked Goods

  • 250 g Square of ready rolled puff pastry

• Dairy

  • 1/2 cup Mature white cheddar, grated

Found on drizzleanddip.com

Ingredients

• 250g square of ready rolled puff pastry
• 4 free-range eggs
• 2 large brown mushrooms, sliced
• 1/2 cup mature white cheddar, grated
• 6 - 8 slices of streaky bacon
• cherry tomatoes (optional)
• Fresh thyme leaves to scatter
• Dried smoked chilli flakes (optional)

Directions

• Pre heat the oven to 180C / 350 F
• Cut the puff pastry into 4 squares and place on a baking tray lined with baking paper.
• Score a 8-100mm rim inside the pastry, cutting about half way through the pastry and bake for 10 minutes until puffed up and just starting to turn golden brown.
• Fry the bacon a non-stick pan until crispy, drain and set aside.
• In the same pan fry the sliced mushroom in the bacon fat (yes it gives it more flavor), adding a splash of olive oil or a knob of butter if it gets too dry. Set aside.
• Remove to pies from the oven and push down the inner cavity part carefully so that you create a raised rim with the sides o f the pastry. Gently arrange a few fried mushrooms on the bottom and around the sides. Top with the grated cheese, and place the bacon around the edge. Break an egg into the middle of each pie, return to teh oven and bake for a further 10 - 15 minutes until the eggs are cooked.