Prep and Cook: 50 mins
Makes: 6
INGREDIENTS:
3 rindless beef bacon rashers cut in half
2 thick beef or chicken sausages
3-sheet shortcrust pastry
260g bottled tomato pasta sauce
6 eggs
2 stalk spring onions, sliced thinly
METHOD:
1. Preheat oven at 220 Celsius. Oil a six hole (180ml) Texas muffin pan (these have extra large holes)
2. Fry beef bacon in a pan (no oil) until browned and crisp. Drain on absorbent paper Cook sausages in the same pan until browned. Slice sausages thinly and at a slant.
3. Cut two 13 cm rounds from each pastry sheet; press rounds into pan holes. Prick bases with fork. Lay beef bacon over base and side of pastry. Top with sausage; pour over pasta sauce. Bake 10 mins.
4. Remove pies from oven, but keep oven on. Using a spoon, make an indent in the sauce. Crack an egg carefully into each pie; replace in oven and bake about 15 mins or until egg is set.
5. Serve hot, sprinkled with spring onions.
TIP: To get the egg to sit perfectly on the pie, use the smallest you can buy from the supermarket. Texas muffin pans can be bought from specialty baking stores.
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