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Bacon & Gruyère breakfast ‘pie’

  • 10 min
  • 45 min
  • 6
  • Easy
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Bacon & Gruyère breakfast ‘pie’

Recipe Ingredients

  • 1 sheet (250g) frozen puff pastry, thawed
  • 1/3 cup sour cream
  • 3/4 cup grated Gruyère cheese
  • 4 rashers cooked bacon
  • 3 large eggs
  • Fresh thyme leaves, for garnish

Recipe Directions

This sunny-side-up ‘pizza’ is an egg-cellent idea for brunch … or a weekday morning munch:

  1. Preheat oven to 200°C.
  2. On a large sheet of baking paper, roll pastry to a 30cm by 25cm rectangle. Fold 1cm of edges to form a rim; using a fork, seal rim and poke holes all over pastry. Place pastry on a baking tray; bake for 20 minutes or until golden brown.
  3. In a small bowl, combine sour cream and Gruyère. Spread onto tart, creating 3 wells for eggs. Arrange bacon rashers over topping. Crack eggs into wells; sprinkle with 1/4 tsp each salt and freshly ground black pepper.
  4. Bake until egg whites are set but yolks are still runny (about 12 minutes). Garnish with thyme.

EACH SERVING: About 1 300kJ, 12g protein, 15g carbohydrate, 22g fat (8g saturated), 1g fibre, 425mg sodium.


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