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Breakfast Tart

Quickly feed a crowd a wholesome breakfast with this delicious and effortless recipe. With unlimited scope for customisation, you’ll please even the most picky of eaters. Top with mushrooms, hash browns, tomatoes or countless other breakfast essentials at your next brunch.

You will need:

1 sheet ready-made puff pastry

1 cup grated white chedder

4-5  strips of cooked bacon

3 large eggs

2 spring onions, sliced into 1 inch pieces

Salt & pepper to taste

    1. Preheat the oven to 400˚F / 200˚C / Gas Mark 6
    1. Place the thawed puff pastry onto a parchment lined baking sheet and prick the surface all over with a fork
    1. Fold all the edges inward, about 1/2 inch, and press the open edge with the back of a fork to seal
    1. Sprinkle cheese over the surface, creating 3 distinct wells on the surface, for the eggs
    1. Place the strips of bacon over the cheese, avoiding the cheese wells, if possible
    1. Carefully crack each egg into the wells and top with half of the spring onions & lightly season with salt and pepper
    1. Bake tart for 15 to 20 minutes or until puff pastry is golden brown and the egg whites have set (with the yolks still runny)
  1. Remove tart from the oven, top with remaining green onions, slice and serve

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