Thursday, 23 January 2014

Breakfast Tart

Check out this delightful Breakfast Tart taken from The Breakfast Book: Wonderful Recipes and Ideas for Eggs, Bacon, Muesli & More What a great way to change up the usual breakfast time monotony of toast and cereal - great for brunch too! 



(Serves 4)
500g Ready To Roll Block Pastry
4 x Large Free Range Eggs
8 x Rashers Streaky Bacon
75g Creme Fraiche
50g Gruyere Cheese (grated)
Fresh Chives Snipped To Decorate


1) Heat oven to 220C and lightly grease a baking tray.

2)  Lightly flour work surface and roll out paastry to 1/2cm thick and cut into 30cm x 20cm rectangle then place on to baking tray.

3) Using a knife score a border about 1cm from the edge of the pastry then pierce the centre of the pastry with a fork.  Brush the border with some beaten egg and put into the fridge for 15mins.

4) Lightly grease a frying pan and fry bacon until crisp then set aside.

5) In a bowl stir the creme fraiche and cheese and season with salt and pepper.  Spread the mixture on to the pastry keeping the border clean.  Lay the bacon on top slightly overlapping the slices.

6) Bake the tart for 15mins turning the baking tray halfway through.  Remove from the oven and using a fork prick any large air pockets in the pastry. Crack the eggs on to the tart spacing them 5cm apart.

7) Return to the oven for around 7-10mins until the egg whites are set and the yolks are still soft.  Decorate with chives and serve immediately.

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