Sunday, November 28, 2010
I usually eat breakfast by myself because Brent goes to work super early in the morning, far too early for a lazy girl like me. I'd like to think that I'd get up when he does, and make him coffee and toast before he goes to work, and then spend the day fixing the house and our pretend children, who would be adorable by the way. But I like to eat breakfast in a leisurely way, and, like regular people, I don't like getting up earlier than I need too. I don't particularly like breakfast in bed though. I'd much rather get up and eat on the balcony than lounge around in bed, wasting the day away. When I was younger, all I wanted to do was stay in bed watching movies in my pyjama's all day. I think I wanted to stay in bed because I thought it was what you were supposed to do. But now, I can't stay in bed more than 20 minutes after I wake up. It's just not possible. Even on weekends I like to get up, have a cup of tea and eat something for breakfast. Something proper. Like bacon and eggs, or toast, or pancakes (I don't even know if Brent likes pancakes, I haven't made them since we started living together). But I have to have something, otherwise I'm a grumpy girl.
This past Saturday, I made these breakfast pies for us. As usual, they weren't a spur of the moment thing. I'd decided on Thursday that we would eat these on the weekend. If you didn't know already, you do now - I plan my meals out, sometimes days in advance. When we had the Sunday dinner with Kirby and Arie, I think I planned that meal out about a week beforehand. Anyway, these pies are loosely based on the ones we get at my work. I looked at lots of recipes, but I couldn't find one that was exactly what I wanted: individual pies with a whole egg and lots of bacon. The way I did it in the end was pretty easy, even though I blind baked the individual pie cases first - I wanted the pastry to be really crispy without the egg yolk being too floury. If you don't mind a bit of soggy pastry, you could skip this step entirely. I served these with some sauteed spinach on the side, but I think sauteed mushrooms, or grilled tomatoes would be good, too. But do it your own way, it is your breakfast after all.
I've only got little cupcake trays, so my pies weren't very big, and only fit one egg in. If you've got those big muffin trays, you could whisk 2 more eggs with a splash of milk, and add that as well, to fill the pies up a bit more. I had planned on doing this, but I ran out of room in my pie case.
4 free range eggs
1 sheet puff pastry
2-3 rashers bacon, diced
a few springs of parsley and chives.
Preheat oven 200C.
Cut the pastry sheet into quarters and press them into a greased muffin tin, folding over the sides of the pastry to make a flat surface.
Line the pastry with baking paper and pastry weights/rice/dried beans.
Bake for 4-5 mins until pastry is puffed around the outside.
Take out paper and weights, and prick pastry with a fork. Put back in oven and bake until pastry is starting to get golden around the edges, about 5-7 mins.
Put a few bits of diced bacon in the bottom of each pastry shell.
The herbs can either go in here, or on the top, it's your choice.
Crack an egg on top of the bacon, and put some more bacon pieces on top of the egg.
Bake for 15-20 mins until pastry is brown and egg is set.
If you don't want to blind bake the pastry, just skip that step and bake the pies for 5-10 mins longer.