Monday, July 25, 2005
Egg and Bacon pies
Large muffin size Egg and Bacon Pies (makes 4 pies at 3 & 1/2 points each)
1 sheet reduced-fat puff pastry
2 thin rashers lean bacon
sprinkle of dried chopped chives
2 teaspoons grated parmesan
Cook bacon in 2 sheets of paper towel in the microwave for 1 minute. Chop bacon. Mix up 3 eggs with a fork and add bacon, chives and grated parmesan and pepper and salt to taste.
Cut pastry into quarters and fit in lightly oiled large muffin tins. Trim edges and roll trimmed pieces to make top of pie. Spoon in egg and bacon mixture and top with pastry. Cut slit in top of pie to allow steam to escape. Bake in 210 degree oven for 20 to 25 minutes.
Serve each pie with a leafy salad.