We use cookies
We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.
By clicking "Accept", you agree to our use of cookies.
Our cookie policy.
Egg and bacon pies
0 Likes
Prep Time:
15 minutes
15 minutes
Cook Time:
5 minutes
5 minutes
Total Time:
20 minutes
20 minutes
Empower kids with delicious brunch pies for a fun cooking adventure.
Ingredients:
- 2 rindless short-cut bacon rashers, excess fat trimmed
- 10.00 gm good-quality whole-egg mayonnaise
- 12 small bought vol-au-vent pastry cases
Instructions:
- In a small saucepan, gently submerge the eggs in cold water. Bring to a boil over high heat, then reduce to medium heat and simmer gently for 4 minutes. Drain and cool the eggs under cold running water until they reach room temperature.
- Heat oil in a non-stick frying pan. Cook bacon until crisp, about 2-3 minutes. Transfer to a plate lined with paper towel to cool slightly, then finely chop.
- Peel the eggs, place in a bowl, then lightly mash with a fork. Mix in mayonnaise and bacon until fully combined.
- Spoon the delicious egg mixture into the crispy vol-au-vent cases and arrange them elegantly on a platter.