Mother's Day Special - Maple Glazed Bacon & Eggs on Cheese Pastry
Recipe type: Mother's Day Breakfast Recipe
With Mother's Day just a week away, here is a easy and quick breakfast for the occasion. Maple glazed bacon threaded through a "serviette ring" of cheesy pastry, served with herbed scrambled egg on top of a pastry heart!!!
For the pastry
- 600g All-purpose flour
- 150g Mature cheddar cheese, grated
- 150g Butter, very cold
- 5ml Salt
- 250ml Chilled water
- 1 Egg yolk whisked together with 15ml water
For the Bacon
- 6 Strips Oak or Hickory smoked streaky bacon
- Maple syrup, thinned if necessary
For the Eggs
- 4 Eggs, lightly beaten with a pinch of dried tarragon
- (you can substitute the tarragon with any herb of your choice)
- Place the flour in a large mixing bowl. Add the salt and the grated mature cheddar cheese.
- Using a ball whisk stir this all together until well combined.
- Using the coarse side of your grater, grate the butter into the flour a quarter at a time. After each quarter, use your whisk to mix the butter into the flour.
- Pour in the cold water and mix this in with a wooden paddle. When all of the water has been absorbed, get in there with your hands and compress the dough together until all of the loose bits are incorporated into one mass.
- Turn the dough out and wrap it in cling wrap. Place the dough in the refrigerator for 30 minutes.
- Remove the dough from the refrigerator after 30 minutes. For 2 hearts or servings you will need to cut a quarter of the dough. (the remaining dough can be used to make pies or sausage rolls)
- On a floured surface, roll the quarter of dough out to a thickness of 3mm.
- Using the back of a teaspoon, mark out the hearts in the dough. The actual size is really only determined by the size of the serving platters. I am cutting mine to about 20cm in height.
- Using your dough cutter, cut the hearts out and transfer them to a lightly greased baking sheet.
- In addition, cut 2 strips of pastry 4cm by 15cm in size.
- Brush the hearts with the egg wash consisting of an egg yolk whisked together with a tablespoon of water.
- Tear a 4cm wide strip of foil from your roll. Double it over and roll it into a cylinder resembling a serviette ring. Take another piece of foil, scrunch it up and press it lightly into the ring of foil.
- Take one of the pastry strips and wrap it around the ring. Press this at an angle onto one of the hearts. Brush this with egg wash as well. Repeat this with the second heart.
- Bake the pastries in a preheated oven at 200c or 400f for 12 to 15 minutes until golden.
- While the pastries bake, heat a pan over medium high heat. Add the bacon to the pan and fry it until golden and slightly crisp. Baste the bacon at every turn with the maple syrup.
- Remove the bacon and keep it warm.
- Add 30g of butter to the pan. Once it is melted and bubbling, pour in the lightly beaten herbed egg. Scramble the egg briefly, just past the sloppy stage.
- Remove the pan from the heat. To serve, place a heart on a serving platter and carefully remove the foil molding.
- Pull 3 strips of bacon through the ring. Press half of the scrambled egg into a small bowl. Place a spatula over the egg and invert it. Position the egg over the heart and slide the spatula free. Lift the bowl away carefully. Garnish the egg with a sprig of fresh herb and serve immediately.