Introduction: Breakfast Pie
Breakfast Pie - A Full English Breakfast, in pie form! Can it be possibly true?
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Step 1: Prepare the Crust
Take two slices of soft white bread and arrange them to line a four inch ovenproof dish, cutting the bread in whatever way makes it more or less fit.
Brush the bread with vegetable oil (or rendered bacon fat if you have it), press another identical dish on top, then place it on a metal tray in the oven (180C) for 20 minutes, or until the bread is pale golden and crispy.
Step 2: Prepare the Fillings
Nextly, prepare the fillings to go in the pie, consisting of (for each pie)
A rasher of bacon, rolled up. Put these in another ovenproof dish and bake alongside the crust until crispy and cooked through
A sausage, a couple of mushrooms and some thin slices of potato. Fry these gently in a little oil until cooked, but not too browned.
Black Pudding (I used a Spanish Morcilla) - a couple of slices - these need only a quick sizzle on each side in the pan, after the sausage is cooked.
Step 3: Assemble the Pie
When the crust is cooked to a light golden brown colour, it's time to put everything together.
Arrange the fillings inside the crust - you'll probably need to cut the sausage in half.
Crack a couple of whole eggs into the middle of the pie, over the top of the other fillings.
Add a couple of baby plum tomatoes.
Bake in the oven (160C) until the eggs are done (15 to 20 minutes)
Remove from the oven and top with a spoonful of warmed baked beans.
Participated in the
Le Creuset Brunch Challenge