Sunday Feast: Full English Breakfast Pie

What is better than a fry-up for breakfast on a Sunday? This pie.

There is something oddly comforting about having a big breakfast on a Sunday. However, I find that often I don’t want to eat a whole plate of stuff straight out of a frying pan. Even though this pie has a lot of the ingredients of the traditional full English breakfast, the fact that it is cooked in the oven makes it seem a bit healthier – I don’t know why, because you usually wouldn’t eat puff pastry first thing in the morning…

This pie would be great for breakfast or brunch on a special occasion, as it is simple to make but very tasty. You could also serve it with baked beans on the side – yum!

I used this recipe from BBC Good Food as my starting point.

Ingredients – serves 4:

  • 2 sheets frozen ready-made puff pastry, thawed (my sheets are 25cm/10in square)
  • 2 tbsp your favourite chutney or relish (I used Branston Pickle
  • 150g/5 oz bacon, diced
  • 8 button mushrooms, thinly sliced
  • 2 sausages, cooked and thinly sliced
  • 4 eggs
  • black pepper, to season
  • small bunch fresh baby chives, optional, to serve

Method:

  • Heat your oven to 200C/180C fan forced/390F.
  • Pre-heat a large baking tray in the oven for a few minutes, then carefully lay your pastry sheets onto the hot tray, making sure to overlap them very slightly to create one large piece of pastry.
  • Run your knife lightly around the pastry about 1cm/0.5 inch from the edge to create a border. This border should puff up around the edge of the pie.
  • Use a fork to prick the pastry all over within that border, then cook the pastry for 8 minutes.
  • Remove from the oven, thinly spread your chutney or relish over the pastry (keeping it within the border), scatter over the diced bacon, then cook for 5 minutes.
  • Scatter over your sliced mushrooms, then place your sliced cooked sausage around the edges of the pie (this leaves a space for the eggs to go later). Cook for another 5 minutes.
  • Carefully crack an egg into each quarter of the pie (in the space you left before), sprinkle with some black pepper, then cook for about 7-8 minutes or until the eggs are cooked to your liking and the pastry is golden.
  • Place on a serving platter and scatter over the fresh chives.
  • Serve and enjoy!

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6 Responses to Sunday Feast: Full English Breakfast Pie

  1. pamasaurus says:

    that looks delicious!

  2. Now this is a cool pie – it must be VERY nice!

  3. Great dish for a morning gathering.

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