Cooking with Little Miss Ling: Bacon and Egg Pies

Cooking with Little Miss LingHubby and I invited a couple of friends over for a three course breakfast a few months ago. That’s right, a three course breakfast! I was responsible for the first and second courses, and hubby was responsible for the third course. It was pretty amazing if I do say so myself.

For first course, I made these nifty little bacon and egg pies.

Bacon and Egg Piesbacon, thinly sliced
frozen spinach, thawed
4 eggs
parmesan, grated

  1. Preheat oven to 180°C.
  2. Grease 4 holes in a muffin pan. Line the holes with the bacon, ensuring there are no gaps. Add a spoonful of the spinach to each hole, to about a third of the way up. Crack an egg into each hole. Season with black pepper to taste and sprinkle with the parmesan. Bake for 15 minutes until the eggs just set.
Bacon and Egg Pies

Line the holes with the bacon, ensuring there are no gaps

Bacon and Egg Pies

Add a spoonful of the spinach to each hole, to about a third of the way up

Bacon and Egg Pies

Crack an egg into each hole

Bacon and Egg Pies

Season with black pepper to taste

Bacon and Egg Pies

Sprinkle with the parmesan

Bacon and Egg Pies

After baking for 15 minutes

The quantity of the ingredients can just be eyeballed and will vary depending on what is readily available to you. For example, I only needed 100g of bacon to line 4 holes as the bacon in Germany is really thinly sliced. If the slices of bacon were thicker, you will probably need more than 100g in order to line the holes.

Recipe adapted from JustB Australia.

Advertisements