How NASA helped deliver the perfect toasted cheese sandwichThe only thing better than a piping hot toasted cheese sandwich is a piping hot toasted cheese sandwich brought right to you. Problem is, by the time it's delivered it's usually cold, soggy and...
Al dente: Cook your pasta like the Italians doItalians eat their pasta al dente, which means a little hard on the tooth, this is important because it keeps the pasta at an appropriate texture. Pasta cooked al dente will taste great and not be...
Australian dieticians reject paleo diet as 'suspicious, impractical'While "paleo" remains a bit of a buzzword in foodie culture, the Dietitians Association of Australia has joined the ranks of professionals opposed to the diet saying the scientific evidence doesn't...
Sausage, egg and bacon pies
4 stars - based on 20 reviews
Photography by Dean Wilmot, styling by Vanessa Austin
- 3 (240g) rindless bacon rashers, halved
- 2 thick (300g) sausages
- 3 sheets shortcrust pastry
- 1 cup (260g) bottled tomato pasta sauce
- 6 eggs
- 2 green onions, sliced thinly
1. Preheat oven to 220°C (200°C fan-forced). Oil a six-hole (3/4 cup/180ml) Texas muffin pan.
2. Cook bacon in a large frying pan until browned and crisp; drain on absorbent paper. Cook sausages in same pan until browned all over and cooked through; cool. Slice sausages thinly.
3. Cut two 13cm rounds from each pastry sheet; press rounds into pan holes. Prick bases with fork. Lay bacon over base and side of pastry. Top with sausage; pour over pasta sauce. Bake 10 minutes.
4. Using a spoon, make an indent in sauce. Crack an egg carefully into each pie; bake about 15 minutes or until egg is set.
5. Serve sprinkled with onion.
Not suitable to freeze or microwave.