| Difficulty Level:
Difficult
| Cooking Time:
30 mins
| Recipe Nutrients:
650 cal
| Recipe Serves:
4 servings
| Course:
Breakfast
ingredients needed
- Plant-based smoked bacon
- 2 sheets frozen puff pastry
- 9 eggs
- 4 tbsps. tomato chutney
- 1 cup cheddar grated
- Chives for garnish
directions
- Fry off the plant-based bacon in a pan for about 5 minutes. Don’t let it get too crispy, it will continue to cook in the oven. Set aside.
- Cut each pastry sheet into quarters and lay them flat on a baking tray, making sure they aren’t overlapping. You may have to use two trays. Brush each square with egg wash. Cook at 180 for 6 minutes.
- Take them out and gently press down the center with a spoon. In the dent, spread a thin layer of chutney, sprinkle some cheese, salt and pepper, and carefully crack an egg into it. It helps to crack the egg in a small bowl first and then pour it in.
- Then sprinkle with some plant-based bacon and pop back in the oven for another 10-12 minutes depending on how you like your eggs cooked.
- Garnish with fresh chives.
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