Thursday, 23 February 2012

Ham and Smoked Bacon Pie

Are you the person who could eat breakfast at any time of the day? Well I'm. Yeah right I'm "the person" who wants to have each and every dish from a lovely breakfast spread at every restaurant or hotel we visit. I totally believe in starting a day with a hearty breakfast, nothing could go wrong after that.
This ham and bacon pie is fast becoming one of my favorite breakfast dishes as its fast to whip up plus you can add pretty much everything you have in your refrigerator to it. If you do not like ham or bacon (seriously??) no problem, just add some more veggies and a bit of ricotta. Get my point? You can experiment and develop your own version. I haven't added any cheeses to it, as it already has way too much protein, but if you wish to then feel free to use. Its a pretty forgiving dish.

Ham and Bacon Pie:
adapted from BBC Good  Food India, January 2012

12 slices ham
12 bacon rashers
1/2 apple
2 eggs, lightly beaten
200 ml cream
1 onion
5 baby corns
1/2 cup broccoli, chopped
1/4 cup yellow pepper, chopped
1/4 cup carrots, chopped
1/4 cup mushrooms
1/2 teaspoon nutmeg
1 cup breadcrumbs
50 grams butter, softened
salt and pepper to taste

Preheat the oven to 180 degree Celsius. Place rack in the center of the oven.
Stack the ham slices up and cut into large squares. Chop the bacon into strips and then cut the apple and onions into slices. Keep all the other veggies chopped and ready.
Add the bacon to a large skillet and saute over low heat to render the fat. Cook until the bacon begins to crisp. Add the onions and saute into the bacon fat, then add the remaining veggies and the apple. Cook until the veggies soften. Add the ham.
Add the cream and bring to a simmer, season with salt and pepper and nutmeg.
Grease a flan tin or any baking dish with softened butter and coat lightly with the breadcrumbs. Remove the skillet from the fire and allow it to cool for a few minutes.
Add the eggs to the cream sauce and mix well. Pour the mixture into the baking dish. Bake for about 20 minutes. Serve hot immediately.

 This post is my submission to `Magazine Mondays` an event featured on the popular blog,
Cream Puffs in Venice.

1 comment:

Thank you so much for taking the time to comment! Happy baking! :)

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