Little bacon and egg breakfast pies recipe

Details

• Cuisine: English
• Recipe Type: Breakfast
• Difficulty: Easy
• Preparation Time: 30 mins
• Cooking Time: 35 mins
• Serves: 6

Step-by-step

1. Pulse the flour, butter, salt and paprika in a food processor until it resembles breadcrumbs. Add 2 tbsp cold water, or enough to just bind your pastry. Bring the pastry together, wrap in cling film and chill for 15 minutes in the fridge.
2. Meanwhile, lightly cook the bacon rashers and allow to cool. They don’t need to be too crispy because they will have a second cook in the oven.
3. On a floured surface, roll your pastry to the thickness of a £1 coin. Carefully line the tartlet tins, cutting off any excess pastry. Again, chill the pastry in the fridge for 30 minutes – this helps prevent shrinking. Preheat the oven to 190°C/fan 170°C/gas mark 5.
4. Line each tart case with baking paper and fill with baking beans. Place on a baking sheet and cook in the oven for 20 minutes.
5. Remove the baking beans and the paper and return the cases to the oven for a further 5 minutes. The base of the case should now feel dry to the touch.
6. Reduce the oven temperature to 180°C/fan 160°C/gas mark 4. Divide the bacon rashers, putting a rasher in each case – don’t be afraid to make them stand above the pastry, it's lovely seeing them through the filling. Carefully crack an egg into each case and drop two halved tomatoes onto the surface.
7. Drizzle a little cream over each egg, just as much as the tart case will hold. Season well and lie a slice of mushroom over each tart. Finish by sprinkling over some chopped parsley.
8. Cook in the oven for 15 minutes or until the egg is just set.