For me to do a cooked breakfast during the week, just does not happen. Everyone is rushing around, so to throw something down quickly is what happens. I look forward to something different over the weekends, and egg and bacon always hits the spot.
Anyway, this last weekend, I made this Breakfast Pie, made with phyllo pastry! I have done it before with puff pastry and loved it (but not with the phyllo). I love not having the fat splattering around my stove which inevitably happens when frying eggs. I now, either grill or microwave my bacon, again to elevate the fat splatter…I am pathetic hey, …but it is what it is… 🙂
So, usually the concept of this Breakfast Pie would be done with normal puff pastry in a pie shell, but I had the phyllo pastry and thought why not? lets change it up a bit and so the Phyllo Breakfast Pie was born. A ovenproof pie dish, seemed apt as I was using the phyllo pastry, and the vision of the phyllo pastry hanging over the pie dish, just seemed appealing. Not only that, but the substantial amount of bacon and eggs filling the pie dish…..there just aren’t words……
Once the pie had cooked for 35 minutes. The egg contents plumped up beautifully to the height of my ovenproof pie dish and was set to perfection.
This was a filling brunch for us and was so delicious. I particularly enjoyed the thin layers of the crunchy pastry as I bit into it.
The hubby is still trying to understand the concept of the phyllo …well, it’s just a change…and a change is as good as a holiday ! I mean I could do the good old puff pastry pie, but then it is not different. Oh well, he still ate it and wanted more, so …I will say no more.
Apologies for the pictures, they are not great, but you can just imagine the deliciousness of the ingredients all intermingled into a pie form with crunchy, crispy phyllo. Total awesomeness !!!
Phyllo Breakfast Pie
Preparation time: 30 minutes (you can cut down on prep time if bacon bits are already cooked)
Cooking time: 35 minutes
Total time: 1 hour and 5 minutes
500 grams bacon bits, cooked
6 – 8 phyllo pastry sheets
a little melted butter to baste on the phyllo pastry sheets
10 – 12 cherry tomatoes, halved
2 – 3 spring onions, chopped
8 free-range jumbo eggs
1 tablespoon of fresh herbs (I used chives)
freshly ground salt and pepper to taste
1 extra egg and milk until egg and milk reach 125 millilitres (1/2 cup) for pouring over the top of pie
Firstly, preheat your oven to 180 degrees C/350 degrees F.
Grease a ovenproof loaf dish (approximately 20 x 12 centimetres / 7.75 x 4.75 inches), then separate one phyllo pastry layer and place in the ovenproof loaf dish, allowing it to overlap the sides of the dish. Using a basting brush, baste the entire phyllo pastry sheet with a little melted butter. Continue this method of layering the 6 – 8 phyllo pastry sheets until finished.
Then, place a layer of cooked bacon bits, cherry tomatoes, sprinkling of spring onions, herbs and freshly ground salt and pepper. Repeat again until all the ingredients are used up.
Make an indentation in the mixture and crack an egg into the indentation. Do this until all 8 eggs are used up.
Break the extra egg into a measuring jug, and whisk with a fork. Add some milk to the egg until it reaches 125 millilitres (1/2 cup). Whisk with fork until thoroughly mixed. Pour this egg and milk mixture over all the ingredients and with a knife, make holes in the mixture to allow the egg and milk mixture to fill the holes.
Place the ovenproof dish into the preheated oven and cook for 35 minutes. You will see the actual mixture will rise, and the phyllo pastry will become golden brown. Test if set with a sharp knife, then remove from the oven and serve hot.