Cracked Egg Breakfast Pies

By ctaubenheim

Ingredients

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

Details

Preparation time 280mins
Cooking time 380mins

Preparation

Step 1

Place 2 bacon slices in food processor; pulse until coarsely chopped. Add flour, sugar and salt; pulse until combined, about 5 pulses. Add butter; process until mixture resembles coarse meal. About 10 pulses. Add 3 Tbsp ice water; pulse 2 - 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 at time, pulsing twice after each addition. Turn dough out onto work surface, shape into disk. Wrap with plastic wrap, refrigerate at least 2 hours or up to overnight. Preheat pie maker according to directions. Line baking sheet with parchment paper. Let dough stand at room temperature 5 minutes. On floured surface, roll out dough into round 3/4 inch thick. Using larger side of circle cutter, cut out 8 rounds, rerolling scraps as needed. Flour both sides of dough rounds, prick dough with fork. Transfer to prepared baking sheet. Flour pastry press. Open pie maker; place 1 dough round in each well. Use press to push dough down into wells to form bottom crust. Close lid on pie maker, ensuring latch clicks into place. Bake until crust is golden brown, about 5 minutes. Open pie maker. Sprinkle 1 Tbsp cheese over each crust; crack 1 egg into each one. Close lid. Cook until eggs are set, 8-10 minutes. Using nonstick heatproof spatula, carefully transfer pies to wire rack. Repeat process with remaining dough rounds, cheese and eggs. Season pies with salt and pepper; garnish with chives. Serve each pie with 2 bacon slices.