While this breakfast pie is baking in the oven, the cook has a chance to put the finishing touches on the rest of the meal, says chef Bryan Jurek of Prime Pubs, who created this recipe for a family brunch.
The ingredients can be doubled, tripled or more to accommodate the number of guests. The recipe can also be varied to suit your own tastes, with the addition of black pudding and asparagus, for example.
If eggs florentine or benedict is on the menu — which Jurek says is a traditional favourite among moms — reserve some hollandaise sauce to provide creaminess to the pie. Or substitute a little more cream cheese or white gravy, Jurek suggests.
Pie shells and pastry dough can be purchased, he says. Serve with a green salad.
Salt and pepper, to taste
15 ml (1 tbsp) butter
4 breakfast sausages, cut into small pieces
4 slices raw bacon, cut into small pieces
8 grape tomatoes, cut in half
50 ml (1/4 cup) chopped green onions
15 ml (1 tbsp) cream cheese
15 ml (1 tbsp) hollandaise sauce
4 pie shells (12 cm/5 inches in diameter)
4 pastry rounds (12 cm/5 inch), to top pies
1 egg, beaten
If using frozen pie shells and pastry rounds, thaw. Follow package directions to precook pie shells. Rounds will be used raw.
In a bowl, whisk eggs, salt and pepper until smooth.
To a large saucepan on medium heat, melt butter. Add sausages and bacon and cook for 5 minutes, stirring occasionally, until bacon fat has rendered off, about 5 minutes.
Add whisked eggs to pan. Continue mixing until eggs begin to set and are slightly white. Add tomatoes and green onions.
Remove pan from heat. Add cream cheese and hollandaise sauce. Mix well.
Divide mixture equally among pie shells and cover each with a pastry round. Press edges with fork to seal. Brush beaten egg on tops using pastry brush.
Place pies in a 190 C (375 F) oven and bake until pastry is golden and crispy, about 12 minutes. Let cool slightly before serving.
Makes 4 individual pies.
Source: Chef Bryan Jurek of Prime Pubs.
French Toast Fingers
These are a great treat for Mom. The fact that they're dippable means kids will love them too.
Instead of using whole-wheat bread, substitute another bread of your choice or use a different type of bread for both the bottom and the top.
Prep Time: 10 minutes
Cook Time: 4 minutes
2 ml (1/2 tsp) grated orange rind
30 ml (2 tbsp) orange juice
50 ml (1/4 cup) low-sugar strawberry jam
8 slices whole-wheat bread
Icing sugar and maple syrup (optional)
In a small bowl, whisk eggs, orange rind and juice; set aside.
Match 4 pairs of bread slices. With 2 slices stacked on top of each other, trim crusts from each pair (reserve crusts for another use or discard). Spread 15 ml (1 tbsp) jam on 1 slice of each pair; place second slice on top. Cut each sandwich into 3 even strips. Dip sandwiches into egg mixture, flipping to coat both sides.
Spray large non-stick skillet or griddle with cooking spray. Heat skillet over medium heat.
Cook sandwiches on both sides until golden brown, about 2 minutes. Dust with icing sugar and serve with maple syrup for dipping, if desired.
Makes 4 servings.
Nutrition information per serving: 258 calories; 7 g fat (2 g saturated fat; 0 g trans fat); 35 g carbohydrate; 4 g fibre; 12 g sugars; 14 g protein; 331 mg sodium.
Source: Egg Farmers of Canada.Suggest a correction