Bacon and eggs are a breakfast staple and sometimes there is not enough time in the morning to whip out the pan and get cooking. That’s where these Streaky Bacon and Egg Squares come in to save the day and your time.
10 minutes in a hot oven and you have a bacon and egg breaky ready to go. The D’Orsogna Streaky Bacon slices are rindless, packed full of bacony flavour and the perfect size for this recipe
No standing at the stove turning the bacon, dodging the splatters and there’s no cleaning up.
You can even eat this while driving to work or make it the night before and enjoy it cold the following day.
The perfect bacon and eggs to have on the run.
INGREDIENTS
1 Pkt D’Orsogna Streaky Bacon 200gm
1 Pkt Frozen Puff Pastry
2 Eggs per serve
Parmesan cheese (I used the shelf life variety as it’s always there when you need it)
Chopped parsley
Salt and pepper to taste
LETS PUT IT ALL TOGETHER
1. Preheat the oven to 220 degree celcius.
2. Place one defrosted puff pastry square onto a lined baking tray.
3. Fold each edge in by about 2cm to form a lip. This will keep the egg in place.
4. Crack two eggs onto the puff pastry. If the egg looks like it is going to run out lift the edge up a little to contain it.
5. Cut a slice of D’Orsogna Steak Bacon in half length ways and place onto the eggs in a cross shape.
6. Sprinkle with parmesan and salt and pepper.
7. Place into the oven for about 10 minutes or until the pastry has puffed up.
Sprinkle with the parsley before serving.
Try adding diced tomatoes and cooked mushrooms.
Looking for more recipes using bacon? Find them on the D’Orsogna Website and D’Orsogna Facebook Page.
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