Hands-on cooking class

Imagine the fun of a hands on cooking class.

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Bacon and Egg Pies wit Wild Mayhaw Berry Candied Bacon

Bacon and Egg Pies with Wild Mayhaw Berry Bacon

You can choose any fillings you want for these breakfast treats, We chose bacon candied in Delightful Palate's Wild Mayhaw Berry vinaigrette, sautéed mushrooms, white cheddar cheese and cherry tomatoes roasted in Delightful Palate's Balsamic Garlic Honey vinaigrette.

Bacon and Egg Breakfast Pies with Spicy Butter Sauce

Prep Time: 15 minutes Cook Time: 25 minutes Total Time: 30 minutes

Yield: 4 pies


1 square of ready rolled puff pastry

4 free-range eggs

3 cups mushrooms, sliced and sautéed (recipe follows)

1/2 cup mature white cheddar, grated

6 - 8 slices of candied mayhaw bacon (recipe follows)

 Roasted Cherry tomatoes (recipe follows)

Fresh thyme leaves to scatter

Dried smoked chili flakes (optional)


Pre heat the oven to 350 F

Cut the puff pastry into 4 squares and place on a baking tray lined with baking paper.

Score 8-10 mm rim inside the pastry, cutting about half way through the pastry and bake for 20 minutes until puffed up golden brown and completely cooked. Remove the pies from the oven and push down the inner cavity part carefully so that you create a raised rim with the sides of the pastry.


Pre heat oven to 500-

Gently arrange a few mushrooms on the bottom and around the sides. Top with the grated cheese, Break an egg into the middle of each pie, return to the oven and bake for a further 8 minutes until the eggs are cooked. Arrange the bacon and roasted tomatoes around the edge.

Spoon over Spicy butter Sauce

Spicy Butter Sauce

4 tablespoons butter

1-2 teaspoon crushed red pepper flakes

½ teaspoon sweet paprika

In a small saucepan, melt together the butter, crushed red pepper flakes and paprika. Drizzle the warm sauce over the baked eggs.