Did we mention that we love brunch? Oh maybe we did a couple of times… (Exhibit A, B & C). It might be the sun shining a little bit these days, or the fact that after two crazy weeks at work we finally have a few days off, but we are looking forward to preparing huge Spring brunches for our friends. We’ve been testing some recipes and this one is the real winner. They might not look like much, but these little bacon, egg and cheddar pies are perfect. Tender yet a tad crunchy, soft but with a nice spicy kick thanks to a small amount of mustard à l’Ancienne and really easy to prepare. That’s exactly what you are looking for if you are having guests over, isn’t it?
For twelve ugly little pies, you’ll need:
Silicone 12 cup muffin pan
500 gr. short pastry
2 table spoons of mustard à l’Ancienne
12 bacon slices, fried and cut into small pieces
12 small eggs
125 gr Cheddar cheese, grated
Preheat your oven to 180º.
Work your pastry a little bit with a rolling pin and cut out 12 pastry circles, big enough for your tin.
Place a little bit of mustard à l’Ancienne in the base of each pie (half a teaspoon each aprox). Now add the bacon. One slice (cut in little pieces) per pie, that is.
Crack an egg into a glass, pour the yolk into the pie and then, slowly, add some of the egg white but just enough to fill two thirds of the pie.
Season with pepper and sprinkle with the grated Cheddar. Don’t be shy, sprinkle generously.
Repeat eleven times, one for each pie left.
Bake for 20 minutes or until the cheese is golden.
You will be surprised by these little pieces of heaven. Melted cheese, soft eggs, juicy bacon and the special touch of the mustard. Is there anything better in the world?
We’ll admit that they don’t look pretty but beauty comes from within… see?
If you prepare this recipe this weekend, tag us in your ugly little pies pictures!