This amazing recipe is perfect for breakfast or brunch.

  • Serves: 4 people
  • Prep time: 10 minutes
  • Cooking time: 20 minutes
    • Irish

    Bacon & Egg Tortilla Pies

    Recipe Information

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    2 x 200g packs Dry Cure Back Rashers

    4 Tortillas

    2 medium Red Onions

    300g Cherry Tomatoes

    300g tub Soured Cream

    4 large Eggs

    A little Sunflower Oil


    Pre-heat the oven to 200°C/400°F/Gas Mark 6.

    Line each tin with a tortilla.

    Peel, halve and slice the onions.

    Slice the bacon into thick slices.

    Halve the cherry tomatoes.

    In a large frying pan or wok – sauté the onions and bacon for a few minutes until just cooked and slightly brown – add the tomatoes and cook another minute.

    Divide the mixture between the tortilla cases.

    Spoon dollops of the soured cream over the bacon mix.

    Make a well in the centre of the mix and crack an egg into the space.

    Bake in the oven for 8-10 minutes – until the egg is just set.

    Remove from the tins and enjoy.