Bacon Egg Mushroom And Tomato Pie Recipes

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MUSHROOM BACON TOMATO TARTS WITH EGGS



Mushroom Bacon Tomato Tarts with Eggs image

An elegant dinner, appetizer or brunch that is sure to impress every guest.

Categories     Lunch

Time 55m

Yield Serves: 8

Number Of Ingredients 9

1 package (450 g) puff pastry
8 slices bacon, chopped
8 oz ( 230 g ) chopped assorted mushrooms
1 tbsp ( 15 mL ) chopped fresh thyme
4 cloves garlic, minced
1 cup ( 250 mL ) grape tomatoes, halved
¾ cup ( 175 mL ) shredded smoked Gouda
9 eggs, divided
Salt and pepper

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.

Nutrition Facts :

MUSHROOM, TOMATO, BACON AND EGG PIE



Mushroom, Tomato, Bacon and Egg Pie image

This is based on a Pampas Pastry recipe that I've had for years. I added the tomato and onion to give it just that bit more pizazz! Also, I substituted puff pastry for the shortcrust pastry in the original recipe. If you make too much filling for the pie case, you can refrigerate it for up to two days and use it in a savoury omelette or scramble.

Provided by NotQuiteVegetarian

Categories     Pork

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

2 sheets ready rolled puff pastry, thawed
4 slices bacon, chopped
1 cup sliced mushrooms
1 large tomatoes, diced
1 onion, diced
ground black pepper
4 eggs
milk, to glaze

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



Bacon, Egg, Mushroom and Tomato Pie image

Make and share this Bacon, Egg, Mushroom and Tomato Pie recipe from Food.com.

Provided by Norahs Girl

Categories     Savory Pies

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 13

225 g plain flour
1 pinch salt
55 g lard
cold water
55 g butter
340 g smoked back bacon
225 g button mushrooms
30 g butter
1 shallot, chopped
10 ml chopped sun-dried tomatoes
7 eggs
salt
freshly ground black pepper

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.

Nutrition Facts : Calories 449.2, Fat 26.9, SaturatedFat 12.7, Cholesterol 285.7, Sodium 199.1, Carbohydrate 37.9, Fiber 1.6, Sugar 1.2, Protein 13.2

MUSHROOM & BACON PIE



Mushroom & Bacon Pie image

Make and share this Mushroom & Bacon Pie recipe from Food.com.

Provided by j-jitterbug

Categories     Savory Pies

Time 1h10m

Yield 1 pie, 9 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
10 ounces fresh mushrooms, sliced
1 large onion, chopped
4 slices bacon, chopped
3/4 cup heavy cream
1 cup swiss cheese, shredded
salt (to taste)
pepper (to taste)
1 teaspoon fresh dill
17 1/4 ounces package frozen puff pastry, thawed
1 egg, beaten

Steps:

  • Preheat the oven to 350 degrees F.
  • Heat the oil in a large skillet over medium-high heat. Add the mushrooms, onion and bacon; cook & stir for about 5 minutes, or until vegetables are tender.
  • Reduce the heat to medium, and add the cream and dill; cook and stir for about 10 more minutes. Remove from the heat, & stir in the cheese.
  • Place one sheet of puff pastry on a well-oiled baking sheet, and pour the mushroom filling over the top. Cover with the other sheet, and press the edges together to seal. Make some holes in the top with a fork. Brush the top with beaten egg.
  • Bake for about 40 minutes in the preheated oven, or until golden brown.

MUSHROOM, BACON & TOMATO FRENCH TOAST



Mushroom, bacon & tomato French toast image

Top French toast with mushrooms, bacon and tomato for a decadent start to the weekend. This is a brunch recipe to impress

Provided by Esther Clark

Categories     Breakfast, Brunch

Time 30m

Number Of Ingredients 9

4 rashers streaky bacon
100g halved cherry tomatoes
2 tbsp tomato chutney
100g halved portobellini or chestnut mushrooms
½ tbsp olive oil
1 large egg
300ml milk
4 thick slices of white bread
2 tbsp butter

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.

Nutrition Facts : Calories 657 calories, Fat 36 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 16 grams sugar, Fiber 4 grams fiber, Protein 28 grams protein, Sodium 3.3 milligram of sodium

BACON AND EGGS WITH TOMATOES AND MUSHROOMS



Bacon and Eggs With Tomatoes and Mushrooms image

From the Mystery food novel Food To Die For. In the novel/recipe book, this recipe is described as being a Classic English Breakfast. Even though it's not kosher, I'm hoping some one else will enjoy the recipe, although I did hear once that there was such a thing as fake bacon.

Provided by Studentchef

Categories     Breakfast

Time 35m

Yield 2 serving(s)

Number Of Ingredients 7

1 tablespoon butter
1 cup small white mushroom, trimmed
4 slices thick-cut bacon
2 links breakfast sausage
2 plum tomatoes, halved
4 extra large eggs
2 slices French bread, halved diagonally

Steps:

  • In a large skillet, melt the butter on medium high heat. Add the mushrooms and cook for 3 minutes, or until browned. Transfer the mushrooms to a plate and keep warm.
  • In the same pan, fry the bacon for 5 minutes, until crisp and brown, then transfer to a plate lined with paper towels. Pour off the drippings, before adding the sausages to the pan and cook over medium heat for 8 minutes, or until cooked through. Transfer ro a plate to drain.
  • Pour the fat from the skillet onto a separate dish, and return 1 tsp of the bacon fat to the skillet to use to fry the tomatoes for 3 minutes per side. Arrange the tomatoes on 2 breakfast plates.
  • Add 1 tbsp bacon fat to the skillet, fry the eggs over medium low heat to desired doneness. Arrange the eggs between the two plates.
  • In the same pan, quickly fry the bread slices for 1-2 minutes, until golden brown, adding more bacon fat, if necassary. Arrangethe hot bread slices, bacon, sausages, and mushrooms on the plates. Serve immediately.

TOMATO BACON PIE



Tomato Bacon Pie image

Gladys Gibson's simple but savory pie makes a tasty addition to brunch buffets and leisurely luncheons. The Hodgenville, Kentucky cook relies on a cheesy mixture for the pie's golden topping and a refrigerated pastry shell for easy preparation.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 5

1 unbaked deep-dish pastry shell (9 inches)
3 medium tomatoes, cut into 1/4-inch slices
10 bacon strips, cooked and crumbled
1 cup shredded cheddar cheese
1 cup mayonnaise

Steps:

  • Bake pastry shell according to package directions; cool. Place tomatoes in the crust; sprinkle with bacon. In a small bowl, combine the cheese and mayonnaise. Spoon over bacon in the center of pie, leaving 1 in. around edge. , Bake at 350° for 30-40 minutes or until golden brown (cover edges with foil if necessary to prevent over browning).

Nutrition Facts : Calories 530 calories, Fat 47g fat (11g saturated fat), Cholesterol 42mg cholesterol, Sodium 595mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 1g fiber), Protein 9g protein.

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