Sunny-Side Up Breakfast Pies

By Addie

These individual egg-topped pies are a snap to prepare using an electric pie maker. Serve with a tossed green salad or a fresh fruit salad for a weekend brunch.

Ingredients

• 18 bacon slices, cooked until crispy
• 1 1/4 cups all-purpose flour
• 1 Tablespoon sugar
• 1/4 teaspoon salt
• 8 Tablespoons (1 stick) cold unsalted butter, cut into 1/4-inch cubes
• 3 Tablespoons ice water, plus more as needed
• 1/2 cup shredded cheddar cheese
• 8 eggs
• Kosher salt and freshly ground pepper, to taste
• 1 Tablespoon finely chopped fresh chives

Details

Adapted from keyingredient.com

Preparation

Step 1

Place 2 bacon slices in a food processor and pulse until coarsely chopped. Add the flour, sugar and salt and pulse until combined, about 5 pulses. Add the butter and process until the mixture resembles coarse meal, about 10 pulses. Add the 3 Tbs. ice water and pulse 2 or 3 times. The dough should hold together when squeezed with your fingers but should not be sticky. If it is crumbly, add more water 1 tsp. at a time, pulsing twice after each addition. Turn the dough out onto a work surface and shape into a disk. Wrap with plastic wrap and refrigerate for at least 2 hours or up to overnight.

Preheat an electric pie maker according to the manufacturer’s instructions. Line a baking sheet with parchment paper. 



Let the dough stand at room temperature for 5 minutes. On a floured surface, roll out the dough into a round 1/8 inch thick. Using the larger side of the circle cutter, cut out 8 rounds, rerolling the scraps as needed. Flour both sides of the dough rounds and prick the dough with a fork. Transfer to the prepared baking sheet.


Flour the pastry press. Open the pie maker and place 1 dough round in each well. Use the press to push the dough down into the wells to form the bottom crust. Close the lid on the pie maker, ensuring the latch clicks into place. Bake until the crust is golden brown, about 5 minutes. Open the pie maker. Sprinkle 1 Tbs. cheese over each crust and crack 1 egg into each one. Close the lid and cook until the eggs are set, 8 to 10 minutes. Using a nonstick heatproof spatula or a mini-pie lifter, carefully transfer the pies to a wire rack.

Repeat the process with the remaining dough rounds, cheese and eggs. Season the pies with salt and pepper and garnish with the chives. Serve each pie with 2 bacon slices. Serves 8.

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COMMENT:

This is sooo good. I have made this several times for breakfast with waffles and bacon. It does not disappoint. I do admit to cutting corners, by using a crust that I just roll out from Pillsbury, and precooked bacon. So that means that this can be be put together from start to finish in a jiffy. Instead of the crumbled bacon in the crust, I just crumble some bacon in the bottom of the pies...yummy.

Quick, Simple, Delicious! I was eager to try this recipe and therefore took a shortcut...Ready made piecrust. The original recipe has bacon in the pie crust I improvised by cooking and chopping the bacon and adding it after the cheese before the egg. Delicious!!!!! I do not own the Breville...I received a pie maker for Christmas (Bella) and my Breakfast Pies took 8 minutes to cook.

Great Small Portion Recipe! I finally broke down and purchased the pie maker yesterday. Once I saw the cracked egg pies I knew this is something I needed. The receipe is great but I do have two comments..
1. It recommends parchment paper to lay the circles on but in the photos it looks as if the parchment paper was used in the pie wells.. I am not sure if they were to back with the pies?
2. The recommended cooking time is not accurate, I cooked the pies for 8 minutes and they were well over done. The photo looks as if the eggs are medium, if you want them that way perhaps the cook time should be about 5 minutes not 8 to 10..