When it comes to going out for a meal, my most favourite meal of the day to do so is always breakfast. I wouldn't say I’m a morning person really, may be a forced one due to six years as a tradesman, but certainly not naturally.
POACHED EGG AND BACON PIES
1 tablespoon of white vinegar
6 free range eggs
Baby rocket leaves to serve
Sour Cream Pastry:
2 cups of flour
100g of butter
½ cup of sour cream (125g)
1 egg yolk
2 teaspoons of iced water
To make the sour cream pastry, place butter and flour in the bowl of a food processor (if you have one, other wise work through with a knife or fork - refrain from using your 'bare hands' as much as possible) and process until the mixture looks like fine breadcrumbs.
Add the sour cream, egg yolk and water and process till mixture comes together. Turn onto floured board and gently need until the mixture again comes together. Wrap in glad/clingwrap and place in the fridge for 30 minutes (this may need longer if you used your hands a lot, which one shouldn’t do because one should never use their hands a lot when making pastry of any sort, I’m just saying, if you did....)
Preheat your oven to 200°c (392°F)
Divide pastry into 6 portions and roll each portion out to a 12cm disc. If you are using fluted tart tins (as the recipe recommends) then line the sides of six 10cm fluted tart tins with the pastry (I didn’t have tart tins, let alone six of them, so use what you have and divide appropriately). Trim pastry and refrigerate for a further 15 minutes.
Line the cases with baking paper and rice or beans and bake for 10 minutes, remove paper and rice and bake for further 5 minutes.
Meanwhile fry butter, bacon and onion in till a frypan till they begin to brown, add ¾ of the green onions and cream, cook for a further 2 minutes and remove from heat.
Fill pastry tartlets with bacon mix and return to oven for another 5 minutes
Place vinegar and enough water to cover an egg in (deep) frypan and bring to the boil.
Break 1 egg into a cup, then using a serving spoon, create a whirlpool effect in your frying pan, carefully slip the egg into the centre of the whirlpool (you can gently..... very gently continue to swirl the whirlpool around at a slower pace once the egg is in). Poach for 1-2 minutes or according to the firmness that you prefer then remove and repeat with other eggs (you may need to top up the water to make sure the eggs remain covered by water every time. A boiled kettle near by is good for this)
Place tartlets on a plate with rocket, then serve poached egg on top of tartlet with salt, pepper and remaining green onions.
P.S. just as an end note; the apple crumble and custard I had for lunch was pretty amazing too ;)