Do you like BREAKFAST FOOD? Do you like PIES? Well do I have the dish for you! And for those of you who said no either of the questions…. No comment.
This was an idea I came up with one weekend morning when pondering what to have for breakfast. I said to my self, I said “Self. Let’s make a hearty breakfast in a skillet and call it a Breakfast skillet pie!” Well I was not going to argue with that! So here follows the account of that eventful morning’s recipe.
- 2 slices of bread ( I used wholemeal).
- 1 small bunch of spinach
- half an onion diced
- A hand-full of your favourite mushrooms
- 4-5 cherry tomatoes cut in half
- 1 spring onion chopped finely
- 2 medium eggs
- 1 tsp Vegemite powder (Find recipe here)
- 1 tsp cracked black pepper
- 1 tsp Oregano
1 .Start by dicing half an onion, roughly chopping your Spinach, tomatoes and mushrooms. finely chop your spring onion and place a small hand-full to the side to use as garnish later. Place your onion into a fry pan with a little oil. begin sweating it off, just as the onion starts to soften throw in the other vegetables and fry them until the onion is nice and brown and the spinach has softened.
2. Take your 2 slices of bread and cut the crusts off. Don’t throw them away because we will be using them later. Get a rolling-pin and flatten out your bread. Slice each piece in half and get your skillet pan. I’m using a small single serve skillet. If you’re using a larger one, just adjust the quantities to fit it. Place the bread in the skillet so it covers the bottom and sides, basically it should look like a pie crust.
3. Next you want to take the vegetables you fried off and place them into the centre of the bread pie. Push the mixture to the sides so it covers the base. Crack two eggs on top of the vegetables and then season with the Vegemite powder, pepper and Oregano. Of course you can substitute the seasonings to suit you.
4. Place the pie under a grill for about 2 minutes, until the eggs start turn change to a white colour. Pull them out before they are totally cooked.
5. Take the bread crusts that you have left over from the bread base. Roll them out a little to get them flatter and a little longer. Place them in a weaving pattern across the top of the pie. I cut mine into smaller pieces to get them to fit into my skillet, but if you’re using a bigger one, you wont need to do this.
6. Place the pie back under the grill until the toast crust has browned and the egg has cooked so the yolk is still runny, but the egg white is, well, white.
Garnish with the left over spring onion and your ready to dig in!