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Poached egg and bacon pies
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Prep Time:
190 minutes
Cook Time:
25 minutes
Total Time:
215 minutes
Transform bacon and eggs into irresistible lunch pies.
Ingredients:
  • 20g butter
  • 5 bacon rashers, finely chopped
  • 1 brown onion, finely chopped
  • 4 green onions, trimmed, thinly sliced
  • 40.40 gm thickened cream
  • 20.00 ml white vinegar
  • 6 eggs, at room temperature
  • Baby rocket leaves, to serve
  • 300g plain flour
  • 100g chilled butter, chopped
  • 125g sour cream
  • 1 egg yolk
  • 10.00 gm iced water
Instructions:
  • For the sour cream pastry, combine flour and butter in a food processor until it resembles fine breadcrumbs. Add sour cream, egg yolk, and water then process until just combined. Transfer to a floured board and gently knead until it forms a dough. Shape into a disc, wrap in plastic, and chill in the fridge for 30 minutes.
  • Shape the pastry into six equal portions and flatten each into a 12cm disc. Use the discs to line the base and sides of six 10cm fluted tart tins with removable bases, cutting off any extra pastry. Chill the tins in the fridge for 15 minutes to rest.
  • Preheat your oven to 200°C. Arrange pastry cases on a baking tray. Line each case with baking paper and fill with rice or beans. Bake for 10 minutes until lightly golden. Remove paper and rice/beans, then bake for another 5 minutes until golden brown.
  • In a medium frying pan over high heat, melt the butter. Cook the bacon and onion until lightly golden, stirring occasionally for about 5 minutes. Stir in three-quarters of the green onions and the cream. Cook for 2 more minutes until heated through. Season with pepper and remove from heat.
  • Evenly distribute the delicious bacon mixture into the pastry cases, then bake for 5 minutes or until warmed through.
  • Pour vinegar into a deep frying pan of boiling water. Crack an egg into a cup. Create a whirlpool with a spoon and gently slide in the egg. Poach for 1-2 minutes for softness or until desired doneness. Transfer to a plate and repeat for remaining eggs.
  • Assemble the tartlets on plates and top each with a poached egg. Finish with a sprinkle of the remaining green onions. Serve promptly with rocket leaves, if preferred.

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