Hi Karen, I would love to pop over for a special beverage!
I have a breakfast pie you might like :)
shortcrust pastry 1, large square sheet
oil for frying
bacon 200g
onion 1, finely chopped
mushrooms 150g, sliced
sour cream 150-200g
milk ¼ cup
eggs 5
parmesan ½ cup, finely grated, plus a little extra
fresh thyme 1 tablespoon, chopped
cherry tomatoes 250g, cut in half
parsley pesto or basil pesto ¼ cup
milk or beaten egg to glaze
Preheat oven to 200°C.
Roll out pastry on a lightly floured surface until big enough to line a 28cm pie dish with the pastry overhanging the edges a little. Line dish with pastry but don’t trim the edges – the overhangs will be folded over the pie later so it’s nice and rustic
Heat a drizzle of oil in a large frying pan on medium heat. Cook bacon for a few minutes, then add onion and cook for a further 4-5 minutes until soft. Scrape out and set aside.
Add another drizzle of oil to frying pan and cook sliced mushrooms for about 5 minutes until soft and all the moisture from the mushrooms has evaporated (the less moisture in the pan, the better).
Whisk sour cream with half the milk until smooth, then whisk in remaining milk, then eggs, parmesan, thyme, a good pinch of salt and freshly ground black pepper. Whisk until smooth.
Scatter bacon, onion and mushrooms over pastry. Pour egg mixture on top. Arrange cherry tomatoes (cut-side up) over surface, dot with pesto and sprinkle with extra parmesan. Fold over any overhanging pastry and brush pastry with a little milk or beaten egg.
Bake in the oven for about 30 minutes or until pastry is golden and filling is just set. Allow to sit in the pie dish for at least 15 minutes before cutting.
Serve with a leafy green salad and avocado with some chutney (or good old tomato sauce) on the side.
Q