Bacon and Egg Breakfast Tart – Easy
Main Ingredients
Step-by-Step Instructions
Follow each step to make the recipe successfully.
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 until lightly browned. Drain the cooked bacon on paper towel and set aside.
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.
Add Sauce
Spread 2 tablespoons of semi-dried tomato pesto sauce evenly within the scored border of the puff pastry.
Brush Border
Brush the puff pastry border with the beaten egg.
Add Bacon
Arrange the cooked bacon pieces on top of the pesto sauce within the border.
First Bake
Place the baking tray into a preheated oven at 200°C (approximately 390°F) (400°F (approximately 205°C)) for about , or until the pastry edges puff up and turn golden.
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.
Second Bake
Return the tart to the oven for another , or until the egg yolks are cooked to your desired firmness (firm or runny).
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 1 swap
No Egg?
- 1 tbsp ground flax + 3 tbsp water (rest 5 min) — Per egg, best in baking.
- 1/4 cup unsweetened applesauce — Per egg, in sweet baked goods.
- 1/4 cup silken tofu, blended — Per egg.
Variations
Simple ways to adapt this recipe.
- Instead of bacon and eggIngredient swap
You could use a mixture of different vegetables such as mushrooms, capsicum, or onion.
Helpful Tips
Small details that can improve the final result.
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