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Mary’s Brunch Pie


2    regular-size (235 g) containers of Pillsbury Original Crescent Rolls
8-10    slices bacon, cut in bite-size pieces
1/2    cup (125 mL) chopped cooked ham
1/2    cup (125 mL) sliced mushrooms
1/4    cup (50 mL) chopped green onions (or finely-cut white onions)
1/2    cup (125 mL) chopped green or red bell peppers
1/4    cup (50 mL) grated cheddar cheese
6-8    poached eggs (allow 1 per serving)
1 cup    (250 mL) Blender Hollandaise Sauce
Grated parmesan cheese


Line a large (9-10-inch/23-25 cm) lightly greased pie plate with 11/2 containers of crescent rolls; press into shape.

Sauté bacon until soft, but not crisp; turn out onto paper towel. Drain fat from pan. Add ham, mushrooms, onions and peppers; sauté about 3 minutes, until soft. Combine with bacon, and spoon into pie shell. Top evenly with grated cheddar.

Arrange poached eggs in symmetrical form in pie. Pour Blender Hollandaise Sauce over top.

Roll out remaining crescent rolls and cut into strips. Weave into lattice design over pie, and pinch to attach to edges. Sprinkle with parmesan. Bake at 375ºF (190ºC) for 12 minutes, or until golden brown.

Makes 6 to 8 servings.

Variation: Substitute 1 cup (250 mL) cooked fiddleheads or steamed asparagus for vegetables or meat.

Mary’s Brunch Pie

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