Two British classics collide, Fry up meets pie and not a crumb of pastry in sight. Porky Whites sausage lid, crispy toast as the pastry base, and your favourite full English fillings inside. This isn’t just any breakfast pie, it’s an experience.
Recipe created and shared with us by Forked Up! (managed by TL DR)
Roll out your bread slices until flat.
Place flattened bread into individual pie tins and bake for 7 minutes or until golden.
Whilst baking, remove your Porky Whites Signature Surreys from their skins and flatten with a fork, you need 4 flat, round disks for the pie lids.
Layer in your breakfast ingredients, leaving a little room in the centre of your ingredients for your egg. Top with diced tomatoes and seasoning and add your Porky Whites lid. Push the edges down with a fork and bake for 20-25 minutes.
Serve with hash browns and enjoy your pastry free pie!
To make four pies:
4 Porky Whites Signature Surreys
4 Slices of bread
Half a tin of beans
150g fried mushrooms
4 rashers of streaky bacon
4 eggs
2 Diced tomatoes
