Bacon and Egg Breakfast Pastries
Course: Breakfast, Brunch, LunchDifficulty: Easy
Servings
8
servingsPrep time
15
minutesCooking time
25
minutesIf you prefer breakfast time to be a little slower, these new B&E Pastries hit the mark. They are a great idea for picnics and lunchboxes too.
Ingredients
2 sheets 2 puff pastry
16 16 thin streaky bacon rashers (2 per pastry)
8 medium 8 eggs, plus 1 extra for egg washing
1/4 cup 1/4 chilli jam
2 tbsp 2 grated parmesan
2 tbsp 2 chopped fresh parsley
Salt and freshly cracked black pepper
Directions
- Preheat the oven to 200°C. Line two baking trays with baking paper. Cut each sheet of puff pastry into 4 even squares and arrange on the prepared trays. Lightly score a 1 cm border around the edge of each square, being careful not to cut all the way through. Brush the pastry with beaten egg.
- Par-bake for 8-10 minutes, or until puffed and lightly golden. Remove from the oven. If needed, gently press down the centre of each pastry with the back of a spoon to create a shallow indentation.
- Lay two bacon rashers in the centre of each pastry to form a small ‘well’. Spoon a little chilli jam into the middle, then carefully crack one egg into each bacon-lined well.
- Return the trays to the oven and bake for a further 8-12 minutes, until the egg whites are set but the yolks are still soft and runny. Keep a close eye to avoid overcooking.
- Remove from the oven and finish with grated parmesan, chopped parsley, and salt and pepper. Serve immediately with the remaining chilli jam.
Notes
- If you prefer less heat, swap the chilli jam for tomato relish or pesto.