Shopping list for 2 persons
4 sheets of defrosted puff pastry
olive oil to bake in
100g bacon
1 little onion
4 free range eggs
100 ml double cream
bunch flat parsley
100 g parmezan cheese
The mini pots are 12 cm in diameter
A brilliant lunch dish (although in Britain it is breakfast) by the British Chef Simon Rimmer. Which we encountered on our favorite website bbc/food. With some minor adjustments (certainly without 'chips'!) the dish is also super for the Netherlands, where lunch is preferred with a little less fat but lots of cheese. We use the mini-pots to bake in but you can use any baking tin.
How to make Simon Rimmers lunch pot
Defrost the puff pastry and grease the mini-pots.
Line the pots with dough and prick holes in it.
Fry the bacon crispy in the olive oil.
Let the bacon drain on kitchen paper.
Preheat the oven to 180°c.
Fry the chopped onion in the same oil the bacon was fried in.
Whisk the eggs and crumble the bacon into them.
Stir bacon, onions and finely chopped parsley into the eggs.
Pour the egg mixture into the pots and season it with salt&pepper.
Sprinkle the pots to the rim with a layer of grated cheese.
Place the pots in the oven and bake the pies golden in +/- 45 minutes.
Let the pies cool on a rack before you remove them from the pots.
Serve the Bacon&Eggs Pies open or closed with a green salad and tomato ketchup. Uber tasty!