Breakfast Pie

When I woke up this morning and saw the weather outside I went straight back to bed. After 3 hours of “snoozing” my alarm it was midday by the time I dragged my growling tummy out of bed. What to eat… what to eat? Braving the elements just wasn’t on the cards so I headed to the kitchen to see what I could whip up without too much effort. Puff pastry, eggs, cheese, veggies. Hmmmmm… pie for breakfast!

Serves 4

What you’ll need:

• 2 tsp virgin coconut oil
• 4-6 eggs
• 100g of fetta or soft goats cheese
• 2 Tbs full fat milk
• 1/4 cup of frozen peas (I use baby peas as they’re sweeter)
• About 10 mushrooms – roughly chopped
• 1 small red onion – halved and then sliced thinly
• 1 small sweet potato – washed and then sliced length ways into thin ribbons using a vegetable peeler
• 1 roma tomato – diced
• a few sprigs of thyme – leaves removed and stems discarded
• 2 sheets of frozen puff pastry – defrosted (like I said, this was a throw together meal so no time for pastry making)
• salt and pepper
• 1 tsp of butter – melted

Extras

• 20cm cake pan
• blind baking beads
• baking paper
• pastry brush

How to get it done:

1. Preheat oven to 200′c. Heat 1tsp of the coconut oil in a small frypan and saute the onion, thyme and mushroom over medium-high heat until they soften and start to caramelise. Transfer the mushroom and onion into a bowl and set aside. Heat the remaining coconut oil in the same frypan and add the sweet potato. Cook for a few minutes until it starts to soften and set aside with the mushroom and onion.

2. Grease the pan and cover with one of the sheets of puff pastry. Line with baking paper and blind bake for 10 minutes using the baking beads. Remove the beads and paper and bake for a further 5 minutes. Remove from the oven and set aside.

3. In a bowl whisk together the eggs and milk. Crumble in the fetta or goats cheese . Then add the peas, tomato, sweet potato and mushrooms and onion mix and season well with salt and pepper.

4. Add the filling to the pastry case and place the remaining sheet on top, securing around the edges. Brush the top with the melted butter and cook for a further 25 minutes or until the  top is golden brown.