A national dish that you can eat for breakfast is always fun for me. Breakfast is my favorite meal of the day, and I find that during the week I cannot really enjoy it to the fullest. However on the weekend I always look forward to making a nice breakfast and because of this, I knew I was really going to enjoy this.
In addition I have been so busy lately and off my national dish game so I thought it would be best to step back in with something that was not very challenging to make and had a smaller list of ingredients. The picture below shows all the ingredients(and my impossible to keep clean counter).
First thing to do was to get the bacon in the frying pan as bacon needs to be cooked low and slow, much like Texas BBQ.
Next up is cracking the eggs. This may seem goofy but eggs to me are the perfect breakfast food. I mean they look like sunrises. I love eggs!
Now dealing with Puff Pastry is always a pain in my opinion. I almost always tear the sheet and I found it really hard to roll out the dough. For such a simple recipe however, I can deal with the minor inconvenience of puff pastry sheets.
With the bottom of the pastry rolled out and added into the pan, it was now time to add the egg, bacon,onion, and a lot of parsley to the pan.
Add the other puff pastry sheet to the top of the pie and brush with the egg yolk. Once that is done you are ready to throw it in the oven for about 25 minutes. After those first 25 minutes, remove from the oven and place aluminum foil over the mixture and then a little more time will suffice.
I found out something interesting that I did not know but the experienced bakers out there would know. Different parts of the egg produce different results when baking. The egg white will produce an even brown shine while using just the yoke will produce the dark, splotchy result you can see below.
Served with some mimosa’s and fruit, this was a wonderful breakfast that would impress any brunch guest.
Recipe for the Bacon and Egg pie is here.