Breakfast is one of my husbands favourite meals. Breakfast for dinner is his favourite meal and one I always enjoy cooking. This breakfast pie is great for when you have large numbers of people over or for brunch. I have used cream in the pie, however for the health aware and for to cut the richness of the pie milk is a great option. Enjoy !!
1 Dozen Eggs
6 Large Brown Onions
1 Kg Bacon – Chopped
5 Sheets Shortcrust Pastry
1 Litre Cream (or Milk)
1/4 cup fresh sage
Salt & Pepper to taste
Place the butter into a large heavy based pan and allow to melt.
Peel and slice the brown onions.
Add to the melted butter and allow to start caramelising.
While the onions are cooking out prepare the egg mixture.
Break the eggs into a bowl. Add salt and pepper to season. Remember there will be additional salt in the bacon so be careful.
The onions should begin to turn golden.
Add the sliced bacon.
Also add the sage and allow them to cook well.
Pre-heat the oven to 180C. Beat the egg mixture well to form a thick custard. Add 3/4 of the cream. The size of your baking pan will determine is the extra cream is required.
Once the bacon is well cooked remove the mixture from the heat and allow to cool slightly.
Lay the pastry sheets out as below onto greaseproof paper. Roll them well and allow them to overlap and join the sheets together.
Using the greaseproof paper move the pastry into the baking dish you desire.
Pour the bacon and onion mixture into the pie crust and distribute it evenly amoungst the tin.
Pour in the egg mixture. If there is not enough add more cream and mix in thoroughly.
This is a rustic pie so gently fold in the sides over the filling. Be careful not to make the thickness of the pie crust too thick in only one area. Try and fold them evenly.
Bake in the oven until the pastry begins to turn golden.
Allow to cool and garnish with fresh herbs.
This pie should be served warm, so slice, serve and enjoy !!