Bacon Egg Mushroom And Tomato Pie Food

TOMATOES AND BACON EGG MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray 6 muffin cups with cooking spray.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until halfway cooked, about 5 minutes. Blot bacon slices with paper towels and cut into small pieces.
• Mix bacon, eggs, tomatoes, green onion, and black pepper together in a bowl. Pour mixture into the prepared muffin cups.
• Bake in the preheated oven until each muffin is set in the middle, 15 to 20 minutes.

BACON TOMATO PIE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Arrange pie crust in a 9-inch pie plate.
• Spread sour cream evenly over the crust. Sprinkle 1 cup mozzarella cheese, Parmesan cheese, and chives over the sour cream. Arrange tomato slices evenly on top. Season with pepper. Add basil and bacon crumbles. Top with remaining 1 cup mozzarella cheese.
• Bake in the preheated oven until heated through and cheese is melted and starting to brown, 30 to 35 minutes.

MUSHROOM, BACON & TOMATO FRENCH TOAST

Steps:

• Heat the grill to high. Grill the bacon for 5-6 mins, then set aside.
• Put the cherry tomatoes on a baking tray and grill for 5 mins. Mix with the tomato chutney and set aside.
• Fry the mushrooms in ½ tbsp olive oil for 5 mins and set aside.
• Beat the egg with the milk in a shallow dish, add the bread and leave to soak for 1 min, turning once.
• Fry in the butter over a medium heat for 4 mins, then flip and cook for 4 mins more, until both sides are golden. Top with the tomato mix, bacon and mushrooms.

SCRAMBLED EGGS WITH BACON AND MUSHROOMS

Steps:

• First fry the bacon in a little butter until it's fairly crisp, then remove it to a warmed serving dish and chop it up quite small, and keep it warm. Next fry the mushrooms in the bacon fat, tossing them around the pan and only cooking them very lightly. Then remove them and add them to the bacon. Now take a saucepan and melt about ½ oz (10 g) of butter in it. Whisk the eggs together in a basin, season them with salt and pepper, then stir them into the butter, using a wooden spoon - keep stirring over a medium heat and scrape the base (and especially the corners) of the pan to prevent the eggs sticking. When they are half cooked (ie about half cooked egg and half liquid) remove the saucepan from the heat, add another knob of butter, then stir until the butter has melted and the eggs (which will go on cooking in the heat of the pan) are soft and glossy. Now mix in the mushroom and bacon, and pile the mixture on to toast or into a gratin dish.

MUSHROOM BACON TOMATO TARTS WITH EGGS

Steps:

• Roll puff pastry, on lightly floured surface, into two 10-inch (25 cm) squares. Cut each square into 4 portions; arrange on 2 parchment-lined baking sheets. Score a ¼-inch (5 mm) border around each portion. Place in freezer for 20 minutes.
• Meanwhile, place bacon in preheated non-stick skillet set over medium-high heat. Cook for 10 minutes or until starting to brown. Add mushrooms, thyme and garlic. Cook for 10 minutes or until mushrooms are browned and tender. Stir in tomatoes and remove from heat; cool slightly. Stir in cheese.
• Preheat oven to 400°F (200°C). Remove puff pastry from freezer. Beat 1 egg with 1 tsp (5 mL) water. Brush around border of each portion of puff pastry. Spoon tomato mixture over pastry, staying within border.
• Bake for 15 minutes or until lightly browned. Remove from oven and crack an egg into centre of each tart. Sprinkle with salt and pepper. Bake for 8 to 10 minutes or until white is set and yolk is still slightly runny.

BACON, EGG, AND TOMATO TOAST

Steps:

• Fry bacon in a large skillet over medium-high heat, turning occasionally, until crisp. Transfer to a paper-towel lined plate to drain. Reduce heat to medium and cook tomatoes, cut side down, in same skillet, adding oil if needed and turning once, until tomatoes are browned and tender, 2-4 minutes on each side. Transfer tomatoes to a medium bowl and season with salt and pepper. Fry eggs in batches in same skillet, adding more oil if needed, until whites are set but yolks are still runny.
• Layer 2 bacon slices, 2 tomato halves, and 1 egg on each toast, season with salt and pepper, and serve.

MUSHROOM AND TOMATO QUICHE RECIPE

Steps:

• In a large bowl, combine flour, butter, water, and shortening. Mix everything together until the dough becomes firm.
• Form the dough into a circle and wrap it in plastic. Chill the dough for 30 minutes and preheat the oven to 400 degrees F.
• Roll out the pastry on a floured surface then place the pastry on a pie plate.
• Prick the base of the pastry with a fork and press a sheet of aluminum foil around the pastry edge. Then chill it for 10 minutes.
• After chilling the pastry, brush it with olive oil and bake it in the oven for 10 minutes. Afterward, take off the foil and bake the pastry for another 5 minutes.
• In a medium bowl, lightly beat the eggs, cheese, milk, and cream. Stir everything until they are well-blended. Season the mixture with 2 teaspoons of salt and 2 teaspoons of pepper to add flavor.
• Distribute the mushrooms and tomatoes into the baked pastry shell evenly.
• Pour the egg mixture and bake it in the oven for roughly 30 minutes or until the crust is golden and the filling is well-formed.
• Once you're finished baking, serve your mushroom and tomato quiche and enjoy your meal!

MUSHROOM, TOMATO, BACON AND EGG PIE

Steps:

• Preheat oven to 190-200 degrees.
• Line a 20cm pie dish with baking paper.
• Place 1 sheet of pastry over the paper.
• Trim edges.
• Place bacon, mushrooms, tomato and onion in pastry case.
• Season with black pepper.
• Crack eggs over filling.
• Top pie with remaining sheet of pastry.
• Trim and crimp edges.
• Glaze top of pie with milk.
• Cut a vent in centre of pie.
• Bake for 25-20 minutes or until pastry is golden brown.

BACON, EGG, MUSHROOM AND TOMATO PIE

Steps:

• Preheat the oven to 200°C/400°F/gas mark 6.
• --------Forthe pastry----------.
• Sift the flour and salt into a bowl.
• Rub in the fat and add just enough water to make a dough.
• Or put it all in the food processor!
• Chill for 30 minutes before using.
• -------Forthe filling---------.
• Grill the bacon and then cool and cut into strips.
• Finely chop the mushrooms, melt the butter, add shallots and mushrooms and cook until dry.
• Season and add the tomatoes.
• Roll out just over half the pastry, line a 17cm flan ring.
• Smooth the mushroom mix onto the base of this.
• Sprinkle with bacon, break in 6 eggs, season and roll out the rest of the pastry.
• Make a glaze of egg wash with the remaining egg.
• Lay the pastry on top of pie.
• Seal with egg wash and decorate.
• Bake in the oven for 30-35 minutes .
• Rest for 10 minutes, remove flan ring and serve hot or cold.

ONION, BACON AND MUSHROOM TART

Steps:

• Preheat oven to 200C/fan 180C
• Make the pastry by rubbing the butter into the flour to resemble breadcrumbs. Stir in about 8 tbsp of fridge cold water and bring together to a ball using your hands.
• Chill in the fridge for 10 minutes.
• While the pastry is chilling finely slice the onions and place in a pan with some butter or oil and gently soften and allow to caramalise, will take about 20 minutes. Set aside to cool.
• Take the pastry from the fridge, roll out on a lightly floured surface and line a large greased tart case. Prick with a fork and lay over a sheet of greaseproof paper or foil and cover with baking beans or rice and cook in the centre of the oven for 20 minutes.
• While this is cooking cut the bacon into smallish pieces and fry in a pan with a little oil until cooked and crisp, then add to the onions. In the same pan add the sliced mushrooms and fry slightly to crisp up then cook down until fully cooked with a little butter, worcetser sauce, a thyme sprig and seasoning. Once cooked add to the bacon and onions and sprinkle in half the chopped parsley.
• In a jug mix together the eggs, creme fraiche, a little seasoning and the rest of the parsley.
• After the 20 minutes is up, remove the pastry case form the oven and take out the greaseproof paper and baking beans or rice. Put back into the oven for a furthur 15 minutes or until the pastry browns slightly and is cooked.
• Once browned remove from the oven and fill the pastry case with the onion, bacon and mushroom mixture and pour over the egg mixture. Place back in the centre of the oven for around 30 minutes or until the filling is nearly set as it will finish cooking as it cools slightly. Once out of the oven let it stand to set for 5 minutes and serve warm in slices with salad and home made chips or roasted potatoes.