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Annabel Langbein’s Breakfast Pies

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Annabel Langbein’s Breakfast Pies

Prep          10 mins


Cook         20 mins

Serves       6



1 cooked potato, in 6 slices (optional)

9 slices shaved ham, halved lengthwise, or 6 rashers streaky bacon

8 eggs

½ cup peas or 9 cherry tomatoes, halved

2 tbsp chopped parsley leaves

salt and ground black pepper, to taste



Preheat oven to 180 ̊C fanbake and line base and sides of 6 large cupcake or Texan muffin pans with baking paper, extending paper above the tins.


Don’t worry if it doesn’t sit tidily – it will fall into place once fillings are added. Place a potato slice, if using, in the base of each pan. Arrange 3 ham halves or a rasher of bacon around the side of each pan. Break an egg into each.


Beat the two remaining eggs with the peas or tomatoes and parsley. Season to taste and divide between the pans. Bake until lightly golden and cooked through (about 20 minutes).


This recipe is extracted from Annabel’s new winter annual Annabel Langbein A Free Range Life: Winter Goodness (Annabel Langbein Media, $24.95), available at all good supermarkets and book stockists from late April. For more great Annabel Langbein recipes see