I’ve been playing in the kitchen a lot more. Have you noticed?
I like pies a lot. I really like pie for breakfast. Pie and coffee go really well together. Normally, this means some kind of fruit pie, but how about a savory pie for breakfast? It still goes really well with coffee.
Awhile back, I came across this recipe for a ham and egg pie. A brief gander at the ingredient list told me that this pie could taste really good. A brief viewing of the demonstration further solidified that belief. So I decided to try it out for myself over the weekend. I had a friend coming over for brunchfast and I already had pot pie tins and mini sheets of puff pastry on hand.
And here was my result.
Notes:
- So with the ingredient list, I could already tell that this recipe had the potential to be delicious. And it is. More than what I had imagined. It was REALLY good.
- Like I said, I modified the recipe to make individual servings instead of a whole pie. I used a slice of ham on the bottom, eyeballed the amount of green onions, cheese, and salt and pepper, cracked an egg on top, and then layered another slice of ham on top. I made four of them and it still takes 30min in a 400degF oven.
- I made some with and without the red pepper flakes. I think I actually prefer it without the red pepper flakes and have Tabasco on the side (either the original or chipotle).
- I think some sharp cheddar in place of the parm would also taste really good.
- While the individual serving sizes were a lot of fun and nice to serve up, it would probably be more efficient to make a normal pie for larger groups.
- I tried the pie both hot out of the oven and after it had cooled to room temperature. I think it tastes best hot out of the oven.
Random moosages as I see fit. 