For Christmas this year, I received a wonderful collection of cookbooks from family and friends. One of them, has my husband drooling. I have never seen him pour over a cookbook so much. This book is: The Bacon Cookbook (Thank you, Keupers!) I love cookbooks. I use them mainly for inspiration and techniques. My husband has a collection of bacon, thanks so some of his friends getting him “the bacon of the month” club. So, naturally, he has been craving for bacon dishes.
I found a recipe in the Bacon cookbook, that was right up my ally. English Bacon and Egg Pie. It is a simple dish that satisfied what I craved (boiled egg) and him (bacon). Plus, his hobby is taking pictures, so it was an idea time to make a new dish. So, using this recipe as inspiration, I decided to make mini Bacon and Egg Pies for breakfast. This recipe is adapted from The Bacon Cookbook and the pictures were taken by my husband.
Ingredients For Dough:
1/2 cup of all-purpose flour
3 tablespoons of shortening
Ingredients for Filling:
2 eggs, hard-boiled
2-3 strips of maple bacon, cooked and chopped
1/4 cup of milk
3 tablespoons of heavy cream
salt and pepper, to taste
1 additional egg
- Combine flour and shortening with a fork, until you get small crumbs.
- Add enough ice water to mixture, to form a dough (about 3-4 tablespoons)
- Cover dough with saran wrap and refrigerate for about 20 minutes.
- Meanwhile, in a small pot, take 2 eggs and cover with water. Bring to a boil and then lower temperature, cooking for about 9 minutes (Hard boil egg)
- Rinse egg with cold water and remove shells. Chop eggs
- Fry up your bacon until crispy and place on paper towels to remove excess oil. Chop into small pieces
- Grease 4 muffin tins
- Take a small portion of your dough and place on a floured board. Roll out into a circle (about 1/4 inch thick)
- Place circle into one of the muffin molds and repeat for the remaining 3 molds
- Mix hard-boiled egg and bacon together and divide them between the 4 pies.
- Whisk together milk, heavy cream and egg.
- Salt and pepper to taste and pour mixture into the pies, filling muffin cups 2/3rd of the way. (Save milk mixture)
- Roll out 4 more circles and cover each pie, sealing the edges and cutting away any excess dough
- Glaze with milk mixture and make a cut in the top to vent.
- Bake at 350 F for 45 minutes and then allow to cool for 10 minutes before unmolding.