Breakfast Pie with an eggy lid, sourdough crumble, and Ballymaloe Irish Stout Sauce | Ballymaloe Foo

Ingredients

• For the breakfast pies:
• 1 sheet of ready-rolled frozen puff pastry, thawed
• 1 egg, beaten (use as egg wash)
• 80g sour cream
• 70g grated Gruyère cheese
• 2 slices of black pudding, cooked and crumbled
• A few sprigs of fresh thyme
• 4 slices of streaky bacon, cooked
• 4 large eggs
• Salt and freshly ground black pepper
• Ballymaloe Irish Stout, Sauce to serve
• For the sourdough crumble:
• 1–2 slices of stale sourdough bread
• Olive oil, to drizzle