Why not break out of the breakfast mould and try these Bacon and Egg Tarts for lunch?
Bacon and eggs are a perfect taste combination, so why not break out of the breakfast mould and try these Bacon and Egg Tarts for lunch or tea?
Ingredients (makes four)
1 tablespoon olive oil
1 red onion, chopped
5 rashers of bacon, fat trimmed, chopped
80 g baby spinach leaves
1/4 cup thickened cream
Preheat oven to 190°C (170°C fan-forced). Pour oil into a frying pan and place over medium heat on the stove. Cook the onions and the bacon for four to five minutes, stirring constantly. Add the spinach and cook until it is just wilted, then remove the frying pan from the heat and add the cream. Season mixture with pepper.
Cut pastry into four circles of approximately 18cm. Place pastry circles on a non-stick baking tray. Divide bacon mixture into four equal parts and spoon it into the centre of the pastry circles, leaving a two centimetre border around the edge. Fold the edges up and pinch them together, leaving about half the mixture exposed at the top.
Break an egg into the middle of each tart and bake for 20 minutes, or until eggs are just cooked. Serve warm
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