Sunny-Side Up Breakfast Pies

Place 2 bacon slices in a food processor and pulse until coarsely chopped. Add the flour, sugar and salt and pulse until combined, about 5 pulses. Add the butter and process until the mixture resembles coarse meal, about 10 pulses. Add the 3 Tbs. ice water and pulse 2 or 3 times. The dough should hold together when squeezed with your fingers but should not be sticky. If it is crumbly, add more water 1 tsp. at a time, pulsing twice after each addition. Turn the dough out onto a work surface and shape into a disk. Wrap with plastic wrap and refrigerate for at least 2 hours or up to overnight.

Preheat a Breville electric pie maker according to the manufacturer’s instructions. Line a baking sheet with parchment paper. 



Let the dough stand at room temperature for 5 minutes. On a floured surface, roll out the dough into a round 1/8 inch thick. Using the larger side of the circle cutter, cut out 8 rounds, rerolling the scraps as needed. Flour both sides of the dough rounds and prick the dough with a fork. Transfer to the prepared baking sheet.


Flour the pastry press. Open the pie maker and place 1 dough round in each well. Use the press to push the dough down into the wells to form the bottom crust. Close the lid on the pie maker, ensuring the latch clicks into place. Bake until the crust is golden brown, about 5 minutes. Open the pie maker. Sprinkle 1 Tbs. cheese over each crust and crack 1 egg into each one. Close the lid and cook until the eggs are set, 8 to 10 minutes. Using a nonstick heatproof spatula or a mini-pie lifter, carefully transfer the pies to a wire rack.

Repeat the process with the remaining dough rounds, cheese and eggs. Season the pies with salt and pepper and garnish with the chives. Serve each pie with 2 bacon slices. Serves 8.

Williams-Sonoma Kitchen.