As promised, here is the next egg recipe installment!
It’s another Rachel Khoo recipe…well sort of! I saw the Croque Madame recipe when watching the BBC2 show Little Paris Kitchen and thought it was a great idea…but I had some puff pastry to use up and so decided to do my own take and create a little breakfast pie with my fresh farm eggs!
As I’m uploading the photos and thinking about this…the only similar ingredient to Rachel’s recipe is the egg..but anyhow, my pies were extremely tasty and I really recomend you making them!
I love greaseproof paper…it’s so much easier than greasing tins with butter and you can just rip it off and pull whatevers sitting in the paper straight out…so that’s the first step! Line a muffin tin with greaseproof paper and then mould your puff pastry around the muffin tin…as you can see from my picture, it doesn’t have to be neat!
I then grated some parmesan and some rough cut chives:
Then I added some shavings of parma ham, but you could add ham or bacon, whichever is in the fridge!
This is the part where you crack your egg in 🙂 Sprinkle with some black pepper and a bit of salt and put it in the oven for about 10 minutes. (I had mine on about 220 degrees)
Keep an eye out and make sure the pastry is browning nicely and the egg is cooking but not over cooking as you want a bit of a runny egg…well I did, you can also have it cooked well done of course!
Remove the greaseproof paper and devour your yummy breakfast pie!