Smoky bacon & egg tart
This puff pastry bake is a great speedy brunch - it has just four ingredients and is ready in 30 minutes
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 30 mins
- Heat the oven to 220C/fan 180C/gas 6. Roll out the pastry and trim to a long rectangle approx 35cm x 25cm.
- Put on a non-stick baking sheet then score a border 2cm in from the edge. Spread the chutney within the border. Drape the rashers over the top of the chutney, overlapping and leaving 4 obvious gaps for the eggs. Glaze the edges with egg.
- Cook for 20 minutes then take out the oven and gently flatten the pastry if puffed up. Crack an egg into each gap and put back in the oven for 8 minutes, or until the yolk is cooked to how you like it. Season the egg yolks and cut the tart into 4.
PER SERVING
673 kcalories, protein 20.6g, carbohydrate 46.6g, fat 44.7 g, saturated fat 18.8g, fibre 0.2g, salt 2.5 g
Recipe from olive magazine, January 2012.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/1854634/
Your binder
Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.
Ingredients
- 500g puff pastry
- 2-3 tbsp tomato chutney
- 6-8 rashers thin-sliced smoked streaky bacon
- 4 eggs , plus 1 for glazing
Buy ingredients
Search Good Food
Simple to make and is particularly good served with a hard cheese.
28
ratings
Baked beans get a posh and spicy twist in this quick-to-prepare brunch
8
ratings
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 30 mins
Ingredients
- 500g puff pastry
- 2-3 tbsp tomato chutney
- 6-8 rashers thin-sliced smoked streaky bacon
- 4 eggs , plus 1 for glazing
PER SERVING
673 kcalories, protein 20.6g, carbohydrate 46.6g, fat 44.7 g, saturated fat 18.8g, fibre 0.2g, salt 2.5 g
Advertisement
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Latest comments and suggestions
01 January 2012
Edel Murray commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
23 April 2012
jenjen rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.