Bacon and Egg Breakfast Tart – Easy

Step 1: Cook Bacon

In a fry pan over medium to high heat, add a little oil and cook 3 strips of bacon (cut into chunks) for 2-3 minutes until lightly browned. Drain the cooked bacon on paper towel and set aside.

Step 2: Prepare Puff Pastry

Place one sheet of thawed, ready-rolled puff pastry onto a baking tray lined with non-stick baking paper. Using a sharp knife, make a small indent (do not cut all the way through) about 2 cm (half an inch) from each edge to create a border.

Step 3: Add Sauce

Spread 2 tablespoons of semi-dried tomato pesto sauce evenly within the scored border of the puff pastry.

Step 4: Brush Border

Brush the puff pastry border with the beaten egg.

Step 5: Add Bacon

Arrange the cooked bacon pieces on top of the pesto sauce within the border.

Step 6: First Bake

Place the baking tray into a preheated oven at 200°C (400°F) for about 10 minutes, or until the pastry edges puff up and turn golden.

Step 7: Add Eggs

Remove the tart from the oven. Crack 4 eggs one at a time into a cup, then gently pour each egg onto the tart, placing one in each corner.

Step 8: Second Bake

Return the tart to the oven for another 10 minutes, or until the egg yolks are cooked to your desired firmness (firm or runny).

• You can cook the egg yolks to your preference, whether firm or runny.

• Instead of bacon and egg, you could use a mixture of different vegetables such as mushrooms, capsicum, or onion.