Difficult90 minutes
2 people
Let's start by making some savory shortcrust pastry baskets: pour the flour into a mixer fitted with steel blades, then add the cold butter from the refrigerator, salt, and 1 whole egg. Run the mixer until you get a crumbly mixture. Transfer the mixture to a pastry board and quickly knead it with your hands to form a ball. Wrap the ball in plastic wrap and let it rest in the refrigerator for at least an hour.
After this time, roll out your savory shortcrust pastry on a lightly floured surface. Once rolled out, place it in the previously well-buttered mold. Now we will make the egg mimosa. Boil the eggs for 8 minutes and cool them in cold water to make them easier to peel.
Put 3 eggs, 2 generous tablespoons of mayonnaise, and a pinch of salt in the mixer. Blend for just a few seconds, otherwise it will become a mush, and we want the egg pieces to remain intact. Pre-bake the savory shortcrust pastry cases in the oven at 200°C for 15 minutes, placing dried beans on top to prevent bubbles forming. Then remove the beans and continue baking for another 10 minutes at 180°C.
Now it's time to crisp up our Beretta bacon. Place the bacon slices in a hot non-stick pan without any liquid and brown for 1 minute on each side. Once ready, drain off any fat released during cooking. Fill the savory shortcrust pastry basket with our egg mimosa and finish with the crispy bacon slices, whose unique taste and aroma will transport your palate straight to Covent Garden for a snack.
Enjoy your meal!
Select the recipe dedicated to your preferred time slot!
60 minutes
60 minutes
260 minutes
30 minutes