Bacon and Egg Pies

Bacon and Egg Pies
(adapted from Donna Hay’s Modern Classics I, page 158)

• 1 sheet ready-made puff pastry (mine is 9.5 x 9.5 inches, you will have some scraps left over…use them for this!)
• 6 strips of bacon (Donna rationed 2 rashers per person, but I felt we deserved 3 each)
• 1/4 cup freshly grated parmesan cheese (Donna used cheddar)
• 1 – 1 1/2 teaspoons wholegrain mustard
• 4 eggs

- Preheat the oven to 200C (400F).
- Place bacon on a baking sheet and place in the pre-heated oven for about 8-10 minutes. You just want to get the edges a bit crisp. Remember you are going to be baking it again with the tart! When done, drain on paper towels.
- Thaw pastry (in my kitchen this takes two seconds so I make sure everything is ready before taking it out of the freezer) and cut to fit two 1-cup capacity pie dishes (I just used whatever I thought would fit).
- Spread mustard on the pastry bases and sprinkle with the cheese.
- Top this with three pieces of bacon for each pie. I like to curve them around so they will cradle the eggs.
- Break two eggs over each pie.
- Bake for 15-18 minutes or until the pastry is golden and the eggs have set to your liking. Serve immediately.
- Serves two.

Frittata / Omelette

2-3 tablespoons olive oil
3-4 cloves garlic, minced
1 large Spanish onion, minced
3 baked potatoes, skin removed and roughly chopped
3 chorizos, grilled and chopped
1 roasted red bell pepper, chopped
8 eggs, beaten
salt and pepper to taste

Preparation:

Heat the olive oil in a medium sized, deeper saute pan.
Saute garlic until golden, then add onions and continue to saute until translucent.
Add potatoes, chorizos and peppers and heat through.
*note* if you don’t have leftovers, I suggest baking the potatoes in the microwave or oven until done, and cooled, using canned roasted peppers, and for the chorizo, just saute it until cooked through before adding the potatoes and peppers)
Meanwhile, beat eggs with salt and pepper until beginning to froth.
Reduce heat to low, and pour eggs over meat and vegetables.
Stir around a bit, to permit egg to solidify slightly, then cover.
Using a spatula, press egg toward center occasionally, to form the rounded edge.
After about 10 minutes, when egg is beginning to set, carefully place a large plate over the saute pan (one that larger than the pan).
This is the tricky part.
I usually count to three and flip the tortilla onto the plate.
Please be careful not to burn yourself! It’s also important to make sure the egg is beginning to set before doing this, or you’ll have egg all over the place. Ask me how I know this. LOL
Wipe out saute pan, and add a bit more olive oil.
Slide the tortilla back into the pan and cover.
Repeat the pressing of the sides occasionally, and when the egg is really looking like it’s set, sort of “shake” the tortilla around in the pan a bit to prevent sticking.
This should take about 10-20 more minutes, depending on the size of your pan.
Repeat the “flip” process (I find that it looks prettier when you flip a second time).
Serve as desired. Here I’ve cut the tortilla into cubes to serve as tapas.

Butter Milk Biscuit Omelet Cups

Butter Milk Biscuit Omelet Cups

Preheat oven 375F

1 Tube (12oz.)large refrigerated butter milk biscits
4 large eggs
1/4 cup milk
1/8tsp. salt
1/8 tsp.pepper
1 cup fully cooked diced ham
3/4 cups shredded cheddar cheese ,didided
1/3 cup chopped canned mushrooms
1 Tbsp. butter

Press biscuits onto bottom and up sides of greased muffin cups;set aside.In large bowl beat the eggs,milk,saltand pepper.Add ham,1/4 cup cheese and mushrooms;mix well.In a skillet melt butter;add egg mixture.Cook and stir until eggs are nearly set.Spoon into biscuit cups.Bake 375F for 10 to 15 minutesor unti biscuits are golden brown.Sprinkle with remainig cheese.Bake 2 minutes longer or until cheese is melted. Serves 5