Breakfast Pie with an eggy lid, sourdough crumble, and Ballymaloe Irish Stout Sauce
- Cooking Time: 4 minutes
- Serves: 4
- Allergens: Contains dairy, and egg
Description
Breakfast just got a whole lot more exciting. Impress your guests with this exquisite morning treat: a pastry filled with eggs, and topped with a sophisticated sourdough crumble. What better way to start your day? The flavours are beautifully enhanced by our Ballymaloe Irish Stout Sauce.
Ingredients
- For the breakfast pies:
- 1 sheet of ready-rolled frozen puff pastry, thawed
- 1 egg, beaten (use as egg wash)
- 80g sour cream
- 70g grated Gruyère cheese
- 2 slices of black pudding, cooked and crumbled
- A few sprigs of fresh thyme
- 4 slices of streaky bacon, cooked
- 4 large eggs
- Salt and freshly ground black pepper
- Ballymaloe Irish Stout, Sauce to serve
- For the sourdough crumble:
- 1–2 slices of stale sourdough bread
- Olive oil, to drizzle
Dietary Suitability
Method
- Preheat the oven to 180°C.
- To make the sourdough crumble: Blitz the stale bread into chunky crumbs. Put the crumbs in a bowl and drizzle over just enough olive oil to barely coat. Tip out onto a baking tray and spread out in an even layer.
- Bake in the preheated oven until light golden, stirring the crumbs every now and then to get an even bake. Remove from the oven and allow to cool
- Increase the oven temperature to 200°C. Line a large baking tray with non-stick baking paper.
- To make the breakfast pie: Cut the puff pastry sheet into four squares. Brush each square with egg wash, then roll up the sides on each one to create a barrier wall..
- Put the four pieces of puff pastry on the lined baking tray, spaced well apart. Using a fork, seal the rim gently and poke holes all over the pastry.
- Bake in the preheated oven for 20 minutes, until light golden brown. Remove from the oven and allow to cool while you prepare the topping.
- Combine the sour cream, Gruyère cheese, crumbled black pudding and a sprinkle of fresh thyme leaves in a small bowl. Spread this onto each tart, creating a well in the centre for an egg.
- Arrange a cooked bacon strip over the topping on each square. Crack an egg into each well and sprinkle with salt and freshly ground black pepper.
- Bake in the oven for 8–10 minutes, until the egg whites are set but the yolks are still runny.
- Garnish each square with a sprig of thyme and a sprinkle of sourdough crumble. Serve with lots of Ballymaloe Steak Sauce with Irish Stout.
