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(1 Member)

Poached egg and bacon pies

  • 20g butter
  • 5 bacon rashers, finely chopped
  • 1 brown onion, finely chopped
  • 4 green onions, trimmed, thinly sliced
  • 2 tablespoons thickened cream
  • 1 tablespoon white vinegar
  • 6 free-range eggs, at room temperature
  • Baby rocket leaves, to serve
  • 2 cups (300g) plain flour
  • 100g chilled butter, chopped
  • 1/2 cup (125g) sour cream
  • 1 egg yolk
  • 2 teaspoons iced water
    • Method
    • Notes
    1. Step 1

      To make the sour cream pastry, place the flour and butter in the bowl of a food processor and process until mixture resembles fine breadcrumbs. Add the sour cream, egg yolk and water and process until mixture just comes together. Turn onto a lightly floured board and gently knead until mixture just comes together. Shape into a disc and wrap in plastic wrap. Place in the fridge for 30 minutes to rest.

    2. Step 2

      Divide the pastry into six portions. Roll each portion out to a 12cm disc. Line the base and sides of six 10cm (base measurement) fluted tart tins with removable bases with the pastry. Trim any excess pastry. Place in the fridge for 15 minutes to rest.

    3. Step 3

      Preheat oven to 200°C. Place the pastry cases on an oven tray. Line each case with baking paper and fill with rice or beans. Bake in preheated oven for 10 minutes. Remove the paper and rice or beans and cook for a further 5 minutes or until golden brown.

    4. Step 4

      Meanwhile, melt the butter in a medium frying pan over high heat. Add the bacon and onion and cook, stirring occasionally, for 5 minutes or until lightly golden. Add three-quarters of the green onions and the cream and cook, stirring, for 2 minutes or until heated through. Season with pepper. Remove from heat.

    5. Step 5

      Spoon the bacon mixture evenly among the pastry cases. Return to the oven for 5 minutes or until heated through.

    6. Step 6

      Add vinegar to a deep frying pan filled with water and bring to the boil over high heat. Crack an egg into a small cup. Use a large spoon to stir the water to create a whirlpool. Carefully slip the egg into the centre of the whirlpool and poach for 1-2 minutes for a soft egg, or until cooked to your liking. Remove and set aside on a plate. Repeat with remaining eggs.

    7. Step 7

      Place the tartlets on serving plates and spoon the poached egg on top. Sprinkle with remaining green onions. Serve immediately with rocket leaves, if desired.

    Makes 6 as a light meal.

    Tip: To test an egg for freshness, place it in a bowl of water. Stale eggs have a large air cell, so will stand on end or float.