Egg and bacon pies

Let the kids become master chefs by making these tasty pies for brunch.

• 2 eggs
• 2 teaspoons olive oil
• 2 rindless short-cut bacon rashers, excess fat trimmed
• 2 teaspoons good-quality whole-egg mayonnaise
• 12 small bought vol-au-vent pastry cases

1. Step 1

   Place the eggs in a small saucepan and cover with cold water. Cover and bring to the boil over high heat. Reduce heat to medium and boil gently for 4 minutes. Drain and place under cold running water until cooled.

2. Step 2

   Meanwhile, heat the oil in a medium non-stick frying pan over medium heat. Add the bacon and cook, turning occasionally, for 2-3 minutes or until crisp. Remove from heat and transfer to a plate lined with paper towel to cool slightly. Finely chop.

3. Step 3

   Kids' task: Peel the eggs and place in a medium bowl. Use a fork to roughly mash. Add the mayonnaise and bacon, and stir until well combined.

4. Step 4

   Kids' task: Spoon egg mixture among vol-au-vent cases and place on a platter.

Ham and egg cups

You can make these pies to the end of step 3 up to 4 hours ahead. Store in an airtight container in the fridge. Carry out step 4, 30 minutes before serving. Cover with plastic wrap and set aside at room temperature.