Thursday, 21 May 2015

Bacon and Egg Breakfast Pies [Recipe]

The most important meal of the day?
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Bacon and egg breakfast pies

Not for me. But these days, it's been more important than usual.

Before I go on raving about how easy the recipe is, let me just disclose that I am feeling quite guilty for 'abandoning' the blog for a month. It's been a great month though: graduated from university, surrounded by great people, new full time job (MASSIVE YAY ON THIS ONE), and mother came to visit.

With all these blessings around me, it's hard to even open my computer and watch Game of Thrones, let alone edit 20++ photos and constructing a proper and enjoyable blog post. I'm not gonna say I'll promise more posts after this, because blog has to take the back seat with all the new job and whatnot but I'll definitely try my best!

Why? Because it's IRENE'S GETTING FAT!'s 4th anniversary!!! Truly, THANK YOU ALL. I think this is the longest commitment I've made to something in my whole life so far. This little space of mine full of rants, screams, excitements, and raves about food; it's been four years?? Whoa. Just whoa.

Anyway. Back to these squares of amazing breakfast.

While other food bloggers have been stuffing themselves with an army of burger joints, food trucks, and all amazingness in Sydney's food scene, I've been spending most days (usually tired from work) at the guy's place sharpening my knife to cook something I've never tried before. Although I'm drowning in sea of jealousy looking at my Instagram feed, it's nice to know there's a roast chicken bubbling away in the oven while sitting on the comfy couch grabbing another slice of cracker with some creamy brie on it.

Breakfast was getting boring though. While I'm used to have various items for breakfast like nasi uduk (or nasi lemak) and Indonesian's bubur ayam (chicken congee) back home, he's all about bacon and eggs. After about five days straight of simple bacon and eggs (not that I have problem with bacon. Oh no.) I decided we need to pick our game up a little bit. Some research and I landed on Drizzle & Dip which has absolutely amazing photography. The pictures I took for this post are also inspired by the original posting.

So this happened. Too easy, I made it when I was half-awake.

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Puff pastry - before

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Puff pastry - after

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Bacon & egg breakfast pies
Recipe from Drizzle & Dip

Ingredients:
  • 250g square of ready rolled puff pastry
  • 4 free-range eggs
  • 2 large brown mushrooms, sliced (I forgot to include this one)
  • 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)

Instructions:
  1. Pre heat the oven to 180C / 350 F
  2. Cut the puff pastry into 4 squares and place on a baking tray lined with baking paper.
  3. 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.
  4. Fry the bacon a non-stick pan until crispy, drain and set aside.
  5. In the same pan fry the sliced mushroom (if you have it) in the bacon fat, adding a splash of olive oil or a knob of butter if it gets too dry. Set aside.
  6. 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 the oven and bake for a further 10 - 15 minutes until the eggs are cooked.
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Please note that instead of making rims, I cut bars of puff pastry and surround the squares with them. It's easy and the eggs manage to stay inside the pastry vessels.

I also forgot to get mushrooms this time. I've made these again a couple of times and mushrooms is almost compulsory for me. Their juicy burst is absolute bliss in the morning.

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In they go!

They taste great. That's an understatement.

Saltiness of the bacon, creamy yolk, melty cheese, squishy and sweet baby tomatoes; all plunked into the crispy puff pastry. It makes a fancy-looking breakfast which only take less than 30 mins to cook.

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End product - bacon and egg breakfast pies

It makes an awesome breakfast, I'm telling you. Great idea for breakfast in bed too, don't you think?

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Breakfast game is strong nowadays. Mine needs to get stronger!

Thank you again for all the support all this time you guys. Cheers to more years of blogging and making you drool to come!



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18 comments:

  1. Happy anniv IGF!!!! The pies look great!

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  2. Oh yum! This reminds me of breakfast pizzas....

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  3. This is a lovely breakfast. I like that you baked the puff without the eggs and tomatoes which would make them soggy. I'm making these!

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    1. Haha I didn't even think that far but I'm glad it works!

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  4. Great recipe. I'm so trying this on the weekend!

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  5. CONGRATS on the anniversary!! Those pies look so good :O

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  6. Congrats on the bloggiversary and the new job! im in the same boat with you as well due to work commitments so i understand where u are coming from. haven't even watched the latest GOT season either! btw the pies look so delicious!

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    1. Haha we need to catch up on GOT!! Thanks Annie!

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  7. happy 4th blogiversary! here's to many more delicious years to come!

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  8. Congratulations on graduating, your new job and blog anniversary. This recipe will come in handy for me as I have an abundance of bacon at the moment.

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    1. Thank you! Whoa, I would love that kind of abundance anytime! ;)

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  9. Happy blogiversary! Breakfast in bed sounds like a great way to celebrate. lol

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    Replies
    1. Hahahaha breakfast in bed is always a perfect way to celebrate things. Thanks, Helen! :)

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