I’m currently writing this whilst trying to resist the urge to eat my whole body weight and more in milk chocolate heaven. This time of year does nothing to help my healthy eating regime, but oh well, one (or two or three or four) won’t hurt, right?
The Easter holidays have always been a big part of my family life. For as young as I can remember, this time of year has been about family. Our love of food brings us together with large family lunches with hearty roast dinner’s on a Sunday afternoon, followed by indulging in an awful lot of chocolate and cake. Going on Easter egg hunts as a child (and maybe as an adult too) and getting excited to see who found the most – it’s always a fun time of year.
As much as my family have a sweet tooth and love a good old hearty roast dinner, breakfast has always been a big thing for us. It’s kind of like any holiday in our house, we always sit down and eat breakfast together to start the day. Instead of a traditional English fry up, or the traditional Easter breakfast of hot cross buns, we have our own Affleck family spin on the Easter breakfast… the breakfast pastry.
A few years ago, my Mum and I were in the kitchen when I noticed puff pastry in the fridge, surrounded by the breakfast essentials: bacon, egg, mushrooms etc. It occurred to me that a breakfast pastry would be the perfect, light family breakfast, and something super easy to create too. So that’s what we did, and it’s been the tradition ever since.
Bacon and egg are the two main elements to a breakfast/brunch dish, and we decided to add mushrooms, tomatoes and cheese for added flavour. Obviously you can mix and match depending on your taste, adding whatever other flavours you prefer. For example, you could use goats cheese or add sausage. This dish is so easy to make your own, so if you’re a veggie, it’s easy enough to twist this recipe and cater for your own needs.
My main tip for getting the perfect pastry is to pre-bake the pastry cases for approximately 10 minutes before you add the ingredients, to ensure the puff pastry develops a base and sides to contain the fillings.
I love how simple this dish is, and it only takes half an hour (give or take) to prepare and cook, so it’s perfect for an everyday breakfast/brunch too. They can even be whipped up to take to a picnic or for entertaining guests as they don’t require much hassle, or prep/cooking time. I hope you enjoy this as much as myself and my family do!
Prep Time – 15 minutes | Cook Time – 25 minutes
- 250g square of ready rolled puff pastry
- 4 eggs
- 2 large brown mushrooms, sliced
- 1/2 cup mature cheddar, grated
- 6 – 8 slices of streaky bacon
- cherry tomatoes (optional)
- Fresh thyme leaves to dress
- Dried smoked chilli flakes (optional)
- Preheat the oven to 180C/350F/gas mark 4
- Carefully cut the puff pastry into 4 equal squares and place on a baking tray. (Ensure the baking tray is lined with baking paper to avoid sticky situations)
- Score a small rim inside the pastry to create the ‘walls’ for the ingredients, and bake for approximately 10 minutes, until puffed up and beginning to turn golden brown
- Fry the bacon a non-stick pan until crispy, drain and set aside to cool
- In the same pan fry the sliced mushroom in the bacon fat, adding a splash of olive oil. Once done, set aside to drain and cool
- Remove the pies from the oven and push down in the centre of the square carefully in order to create a raised rim around the sides of the pastry (see picture)
- Gently arrange a few fried mushrooms on the bottom and around the sides of the pastry. Top with the grated cheese, and place the bacon around the edge (At this point you can add the cherry tomatoes if you want)
- Break an egg into the middle of each pastry square, then return to the oven and bake for a further 10 to 15 minutes until the eggs are cooked
- Remove from the oven and place on a plate to serve. Sprinkle some fresh thyme leaves on top to finish (Add some chilli flakes if you want some heat)
What do you think of this recipe?