Mini Bacon and Egg Pie

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.

Mini Bacon and Egg Pie

Ingredients For Dough:

1/2 cup of  all-purpose flour

3 tablespoons of shortening

ice water

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

Directions:

1. Combine flour and shortening with a fork, until you get small crumbs.
2. Add enough ice water to mixture, to form a dough (about 3-4 tablespoons)
3. Cover dough with saran wrap and refrigerate for about 20 minutes.
4. 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)
5. Rinse egg with cold water and remove shells. Chop eggs
6. Fry up your bacon until crispy and place on paper towels to remove excess oil. Chop into small pieces
7. Grease 4 muffin tins
8. Take a small portion of your dough and place on a floured board. Roll out into a circle (about 1/4 inch thick)
9. Place circle into one of the muffin molds and repeat for the remaining 3 molds
10. Mix hard-boiled egg and bacon together and divide them between the 4 pies.
11. Whisk together milk, heavy cream and egg.
12. Salt and pepper  to taste and pour mixture into the pies, filling muffin cups 2/3rd of the way. (Save milk mixture)
13. Roll out 4 more circles and cover each pie, sealing the edges and cutting away any excess dough
14. Glaze with milk mixture and make a cut in the top to vent.
15. Bake at 350 F for 45 minutes and then allow to cool for 10 minutes before unmolding.

4 Pie Crusts Ready For Filling

Chopped Bacon and Eggs on my new chopping board. Thanks Mom!

Pouring in the egg and milk mixture

Fresh out of the oven!

Ready to Serve

A Perfect Bite