ode to the egg, part 2 – breakfast pie
do you all recall my idea to have a number of posts dedicated to the wonderful world of taste that is the egg? well, my first post was truly an inspiration as i attempted my first carbonara with chef andre’s homemade pancetta (ooh, my mouth is watering just thinking of that fantastic dinner). but on to a new feast… brunch.
okay, i love brunch. partly because i love eggs, partly because i love a good mimosa (light on the oj, please), and partly because it is a great reason to get together with good friends, recap your week, and decompress before the madness starts all over again.
our good friend pam recently had a bday, and i told her i would make brunch for her and 10 of her girlfriends (plus byron) as her gift. they were celebrating the night before, so i knew she’d be too busy recovering from her party to think about brunch, plus i owed her big time for watching our dog, frankie, when i was gone for several looong weeks at a food boot camp (more on that to come!)
the beginning stages of a breakfast pie
the menu consisted of mostly savory items (with several egg dishes), sweet potato pancakes, and my first attempt at a southern staple: shrimp and grits. the girls (+ bryon) were all blown away! and e proclaimed his role as a true sous chef by getting up super early after a very late night with no complaints and a “can do” attitude.
i’ll share everything with you in time – especially the grits recipe (thanks dean fearing!) – but this post is an ode to the egg. as most of you know, i don’t have much of a sweet tooth, so this recipe – with flaky pie crust and a filling consisting of bacon, eggs, and cheese – really piqued my interest. i used pre-baked pie crust & a frozen puff pastry sheet for the topping because of time issues. but i don’t know if i’d change a thing, ’cuz it was awesome!
layers of eggs and cheese... c'mon!
9 – slices of bacon (cooked until cripsy, drained on a paper towel, & chopped)
6 – large eggs (saving one for an egg wash)
2 cups – grated sharp cheddar cheese
1 – 9” prepared pie crust, thawed
1 sheet – frozen puff pastry, thawed
heat the oven to 350º. cover the bottom of the thawed pie crust with the crispy, chopped bacon. crack 5 eggs on top of the bacon, sprinkle with cheddar cheese, and twist a few cranks of freshly ground pepper. slightly moisten the crust edges with water, then cover with the thawed pastry dough. trim the puff pastry to fit the pie crust and press the two crusts together with your fingers. cut slits on top of the dough to let the steam escape. whisk the remaining egg with a little water and brush over the top (ensuring a beautiful crust). bake for 30 minutes until the cheese is melted, the egg is cooked, and the pastry is golden brown.
breakfast pie... sigh!
pop open the champagne, pour in a little oj, slice open the pie, serve, repeat… mmm, brunch!
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