Brunch Bacon and Egg Pie

BRUNCH - is something that gets eaten a little later than breakfast!

Or supposedly so.  Sometimes I make a big breakfast and I usually have this a bit later than my normal uncooked breakfast, as then I do not need to have lunch as well.

Well, my lovelies, here is a recipe that is great for a Sunday morning, and it will save you making lunch for everyone.  I love breakfasts as eggs are one of my favourite foods (along with bacon and Nestle Sweetened Condensed milk).

Sadly, I can no longer eat the Sweetened Condensed milk as there is just too much sugar in it, so I now concentrate more on savoury dishes, as well as a few sweets with no added sugar.

But this article is not about sweets or my sugar levels!  It is about a brunch pie!  In this one I have teamed my two favourites - eggs and bacon and turned them into a rustic egg, bacon and cheese pie.

Each week, the consensus is different about whether eggs are bad for your cholesterol levels or not.  Currently, it is thought that they do no harm, and eggs are actually healthy with protein and other "good" things in them.

It could also be eaten as a snack cold, or would even be OK in lunch boxes.

Every week I give my two dogs an egg each, so in order that I do not dirty a pan (yes I am lazy and don't like washing up pans), I usually make myself something first before I cook the dog's eggs!

Picture this - a rainy, cold Sunday morning - sitting inside watching and listening to the rain pelting down on my tin roof.  What can I make to eat?  I had eaten a bacon and egg pie out the week before, and decided to try to re-create a similar one.

Another of my "loves of food" is cheese - almost any cheese apart from goat's cheese - so I also added cheese to this pie.  It would actually be a good lunch meal as well, and it turned out delicious.

It is very easy to make, and it has quite a rich taste.  Try it and see!

Preparation Time: 15 minutes
Cooking Time: 15 minutes
Makes: 3-4 servings

Ingredients
1 Puff pastry sheet
200 g full-fat sour cream, or creme fraiche
180 g grated vintage cheese
1 egg plus 2 egg yolks
2 bacon rashers or 6 pieces shortcut bacon, chopped
2 tsp fresh thyme leaves or 1 tsp dried

Instructions
I prefer to brown the bacon a bit first, and then get rid of all the fat, however this step is not necessary if you want to save time.  I also now always use shortcut bacon as it has no rind, and very little fat, so therefore must be healthier!

When the bacon is slightly browned, mop up the fat or put it on paper towel.

Preheat the oven to 200°C/180° if your oven is fan forced, and line a pie dish with baking paper.

Mix together the sour cream, egg and yolks (Mine were both double yolks!).

Add in the cheese, bacon and thyme.

Mix this all up.

Spread the pastry over the pie dish - I always make mine a bit thinner by rolling it, and leave bits at the side.  I find that thick pastry detracts from the taste of the meal, as it can be overpowering.

Spread the egg mixture over the pastry, leaving a bit clear at the edges.

Slightly fold over the uneven edges, and brush some milk over them, or you could use some of the liquid left in the bottom of the mixing dish.

Bake this in the oven for about 15 minutes.

Slice the pie, and serve with a salad of your choice, though if having for brunch or breakfast, serve as is.