Sunday mornings are the perfect time to cook eggs and bacon for breakfast; however, for me, that means getting out the toaster, and dirtying several pots and pans. This morning I decided I’d make a quick and easy egg tart. This recipe could be changed up in so many different ways – add different veggies: tomato, capsicum, onion, asparagus, avocado, spinach, kale, beans, peas, mushrooms, grated carrot or zucchini etc; use leftover roasted pumpkin or sweet potato; leftover roasted meat; different cheeses, like feta, Parmesan, Gouda; fresh herbs – basil, parsley, oregano, rosemary, chili, thyme; dollop some pesto on before the cheese; or add some leftover pasta sauce, bolognese, curry, or puréed veggies to the tart before adding your eggs. The combinations are endless, depending on what’s in the stores and what’s in season…have fun with it!
The two ingredients essential to this dish are puff pastry and eggs, so the rest of the recipe is flexible as to what you add. It’s also perfect for brunch, lunch, or a light dinner.
1 sheet ready made puff pastry
4 large free-range eggs
2 rashers bacon, diced
1 spring onion, finely sliced
6 mini bocconcini, sliced
Salt and pepper to taste
1. Preheat oven to 180 degrees and grease a shallow pie dish.
2. Line dish with pastry, folding over edges to fit the dish. (I prefer to fold in the edges, rather than trimming the pastry, as it goes extra puffy and crunchy on the edges!)
3. Crack the eggs into the pastry case, making sure they’re evenly spaced.
4. Sprinkle over the bacon, spring onions, and cheese.
5. Bake tart for 25-30 minutes, until the pastry is golden and the eggs are set.
6. Once cooked, remove from the oven and let cool for 5 minutes before turning out onto a plate and serving.
This dish is best served warm, but can also be served at room temperature or cold. Keeps in the fridge for up to 5 days.