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TV Guide | October 25th 2003 Interview by Vickie Reichardt Spicing up breakfastIt's not surprising that Gordon Michael Woolvett - who plays frenetic engineer Harper on Gene Roddenberry's Andromeda (Monday, 10pm ET/PT, Global) - is a caffeine junkie. "I'm a coffee fanatic," he says proudly. "People can't how much coffee they drink by the cup... I could it by the pot. Caffeinated. Coffee with out caffeine is pointless."
A self-proclaimed "grill freak," Woolvett loves life by the barbeque tried to avoid vices like Andromeda's food table's chocolate supply and noshes on, of all things, oysters with jalapeno jack cheese. He also enjoys making these Bacon and Egg Pies for guests at breakfast because of their simplicity and speedy prep time. He does, however, recommend serving them up with a little fire. "Tabasco!" he exclaims. "You definitely need some type of hot sauce because when you cook bacon and eggs together in the oven it sorts of dulls the flavour a little bit.
Bacon and Egg Pies 1/2 pkg - puff pastry (about 200g) 1/4 cup/50ml. - cheddar cheese, grated 2 tsp/10ml. - fresh rosemary or chives, chopped 1 tbsp/15ml. - Dijon Mustard salt and pepper 4 - eggs Pre-heat oven to 400F (200C). On a light floured board, roll puff pastry into a 12-inch (30cm) square and to a thickness of 1/8 inch (3mm). Using a circular shape as a guide, cut four 6-inch (15cm) circles of dough. Line 4 large (3-inch/8cm) muffin cups with pastry rounds, spacing to allow the extra pastry to hang over the edge without over-lapping. Brush the pastry cups with mustard and sprinkle evenly with chopped bacon. Crack the eggs, one at a time into a small cup or bowl and slide one egg into each pastry-lined muffin cup. Top with cheese and sprinkle with rosemary, salt and pepper to taste. Back on the lowest rack in the oven for 12 to 16 minutes or until pastry is golden and eggs are cooked as desired. Woolvett likes to cook some extra bacon to be served with these breakfast pies and always passed the hot sauce. Makes 4 servings. Vickie Reichardt |
