Recipes > Breakfast Pies > Eggs Benedict Pie

Eggs Benedict Pie

Recipe Steps

Pie filling

Group 1
  • g/ml:
    1440
    400
    4
    4
    2
    40
  • Ingredients:
    Eggs
    Milk
    Salt
    Pepper
    Nutmeg
    Fresh parsley
  • Method:
    To create the pie filling, whisk Group 1 ingredients together in a bowl.
Group 2
  • g/ml:
    360
  • Ingredients:
    Diced Bacon
  • Method:
    Pour 85 ml of the base filling mixture into the pie shell, sprinkle 30g bacon into each pie, bake as an open top pie.
Group 3
  • g/ml:
    10 only
    300
  • Ingredients:
    Poached Eggs
    Hollandaise sauce
  • Method:
    Allow to cool, add 1 poached egg and pour over 30g of hollandaise sauce, dress with a sprig of parsley.

Pastry for pie bottom

Group 1
  • Ingredients:
    EOI Vantage or Trio
  • Method:
    Using as pie bottom and pie top in the normal manner.

Additional Information:

Baking
180°C for 10 mins then reduce heat to 160°C for a further 15 mins.

Yield
10 pies

Recipe Uses:

Duo 12kg

High quality shortening plasticised for pie base and quiche.

Duo Vegetable 12kg

Vegetable shortening specially developed for premium quality, pie base and quiche. This product is virtually Trans Free and is suitable for vegetarian and vegan use.



Contact your local area manager

Here>

Connect with us

Receive latest recipes, tips and promotions first!
Join our EOI Master Craftsman Club