In our home breakfast during the week mainly consists of porridge. We have Nutella porridge, tropical fruit salad on porridge, overnight porridge, so forth and so on… sometimes we have scrambled eggs too, but mostly it’s porridge.
So, for the weekend we like to cook something a little more special… something a little more sumptuous… something naughty. So, I came up with this tart. Eggs and bacon are like my ultimate breakfast be they in a sandwich or in a fry-up or pancakes… eggs and bacon are definitely my go to weekend breakfast.
Anyway, back to my tart. I can make my own puff pastry, I’ve had a lot of practice as Kayne is a glutton for Portuguese Custard Tarts – in fact we both are, in truth I haven’t put on weight because Kayne eats all the good stuff! So, I can make puff, but as it’s the weekend and we like to laze about in the morning, I use store bought all butter puff. Why make more work of it? Use that time to have fun, relax, do whatever will make you smile! I have to say that for me, it’s just chilling with the boys and cup of coffee… Hurry up weekend!!!
The rest of the ingredients are really easy to prep, I griddled my bacon this time, but I also grill it – and that works out even better because it’s one less pan that I have to wash up! The veg you just chop however you like it. Thin or chunky, you decide. If you wanted to you could even add a bit of ketchup to the base, but I just used some lovely butter – you cannot go wrong with a beautiful bit of butter! Again, the cheese is your choice too, I used a mix of Mature Cheddar and Red Leicester, but you could use Mozzarella, or Gruyère, or Goat’s Cheese… I bet some Burrata or even some Curd Cheese would go well too! Eggs, this time I put the eggs on from the beginning, however, if you like a runny yolk like I do, I would suggest putting the egg on toward the last 5-8 minutes of the cooking time. But keep an eye as they can go from runny to hard in a couple of minutes!
See the beauty of this baby is that you can put in anything you like, take out anything you don’t. Just keep in mind that the more toppings you put on the longer it will take to cook and you could run the risk of scorching, or even burning the top and/ or that lovely flaky pastry heaven. Believe me, you do not want that to happen!
These tarts were so good, that even Jasper had some -and Jasper is not a fan of eggs and bacon… I know, I know… I can’t believe a son of mine would not like them! I really really really hope that you get as much pleasure from these tarts as we did, I hope you give them a try – they are truly the most perfect weekend breakfast or brunch … you could even use them as a starter if you make them smaller or make them for a lovely lunch with a green salad and a balsamic dressing!
- 1 Pack Ready Rolled All Butter Puff Pastry
- 2 Streaky Bacon Rashers
- 2 Eggs
- 4 Baby Plum Tomatoes
- 4 Chestnut Mushrooms
- 1 cup Grated Cheese
- 30g Butter
- Heat the oven at 180ºC Fan/ 200ºC/ Gas Mark 4/ 350ºF
- Line a baking sheet with greaseproof paper and brush on butter.
- Divide pastry in half and place on baking sheet.
- Fold the edges of each rectangle half in by about 1-2cm, squish the sides in so that you get a bit of a crust.
- Brush the base with butter and sprinkle half of the cheese evenly between the two.
- Add the rest of the ingredients evenly, again between the two.
- Crack one egg onto each rectangle.
- Brush the sides with milk and sprinkle the remaining cheese.
- Bake for about 25-30 minutes.
- Garnish with chopped parsley.
- Serve immediately.