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!

Egg and Bacon Brunch Tarts
Serves 2
A fantastically versatile tart that can be adapted to all tastes and occasions!
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
534 calories
20 g
287 g
40 g
26 g
22 g
392 g
628 g
9 g
1 g
15 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 534
Calories from Fat 350
% Daily Value *
Total Fat 40g
Saturated Fat 22g
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 12g
Cholesterol 287mg
Sodium 628mg
Total Carbohydrates 20g
Dietary Fiber 4g
Sugars 9g
Protein 26g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 Pack Ready Rolled All Butter Puff Pastry
  2. 2 Streaky Bacon Rashers
  3. 2 Eggs
  4. 4 Baby Plum Tomatoes
  5. 4 Chestnut Mushrooms
  6. 1 cup Grated Cheese
  7. 30g Butter
  1. Heat the oven at 180ºC Fan/ 200ºC/ Gas Mark 4/ 350ºF
  2. Line a baking sheet with greaseproof paper and brush on butter.
  3. Divide pastry in half and place on baking sheet.
  4. 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.
  5. Brush the base with butter and sprinkle half of the cheese evenly between the two.
  6. Add the rest of the ingredients evenly, again between the two.
  7. Crack one egg onto each rectangle.
  8. Brush the sides with milk and sprinkle the remaining cheese.
  9. Bake for about 25-30 minutes.
  10. Garnish with chopped parsley.
  11. Serve immediately.
I hope you guys try this one out and that you enjoy it half as much as we did!




Marta Aguiar
Written by Marta Aguiar
I'm a mid twenties mummy living in North London, a graduate in English literature and creative writing from the university of Aberyswyth in Wales. I love to bake, cook, read and watch films, and love spending time with my little toddler, Jasper, and our new addition, Mylo. I blog about our family life and my general interests, with the odd guest blog from my partner, Kayne.