Bacon & Egg Tarts

Sydney is a breakfast city. It does lunch well and perhaps dinner even better, but breakfast best fits its collective psychology.

When the weekend arrives cafes spill out on to the pavement with hungry customers vying for tables in anticipation of breaking their fast.

While I love going out for weekend brekkies, I can't stand the thought of lining up. It's been over 12 hours since my last meal. It can go one of two ways. One -- I faint. Two -- I turn violent.

For me, and those poor souls around me, hunger and queues are a potentially lethal mix. So the safest bet is to whip up something at home.

Last weekend I made these dainty little bacon and egg tarts spiked with a little Parmigino Reggiano for a sharp bite. The tarts are easy to make and are delicious served hot or cold. They're also quite nice with the addition of little baby spinach or wild rocket (arugula). 

Bacon & Egg Tarts
(Serves 4)

4 free-range eggs
3-4 rashers of thinly cut bacon or prosciutto
1/4 cup of grated Parmigiano Reggiano
1 large square of frozen shortcrust pastry (approx 26 x 26cm), thawed
Vegetable or olive oil for greasing
Milk for brushing
Flat leaf parsley or spring onions for garnishing

1 x 12 hole muffin tin (1/2 - 3/4 cup capacity holes)
Baking paper

Method:

1. Fry the bacon until crisp and then drain on paper towels. Cut bacon into small pieces and set aside. 
2. Grease the muffin tin. Set side.
3. Preheat the oven to 200C (400F).
4. Cut the shortcrust pastry into quarters. Cut similar sized squares of baking paper. Press the baking paper into 4 muffin cups. Gently ease a square of pastry on top of the baking paper into each muffin cup and press down.You may have to add a little pressure to the dough to make sure it fits properly. Do this gently. If the pastry tears a little, take it out and press the tear together to close it and try again. 
5. Place bacon in the bottom of each pastry case. Sprinkle about 1 tsp of grated cheese over the bacon. Carefully break one egg into each case. Brush the top insides of the pastry cups with milk and then place muffin tin in the oven.
6. Bake for 20 minutes, until just set. Serve warm or at room temperature.

Comments

[Peter G]

LOL! I turn violent too when I have to wait for food! These are perfect for those stay in winter mornings!

[Sophie]

Syrie, these are awesomly georgous!!

They look apart & delicious!!

MMMMMMMMMMMMMMM,...

[Amanda B]

haha I hear you about the waiting in line. I would be one pissy customer too, especially after 12 hours of not eating. I'm grumpy without my breakfast...

[Simon Food Favourites]

oh wow, this looks so good.

[Manggy]

Ooh, yum. Fresh from the oven please, with a generous sprinkling of fresh-cracked pepper on top :)

[LA]

These are GREAT!!! I agree - some sea salt and fresh black pepper on top would be perfection! Washington, D.C. is a big brunch/breakfast city too:)

[Jeff]

When I first saw the picture - I wasn't sure..... But, after reading it more closely - these are a must try (we love breakfast in our house - anytime of the day)! I do have one question though - would frozen puff pastry work (is it the same as shortcrust pastry?)?

Thanks for sharing!

[Julia @ Mélanger]

I get so cranky when I'm hungry. For that reason I avoid going out to breakfast on occasion. These look lovely. I do love the egg!

[liz {zested}]

When I was in Sydney recently, there were so many people perpetually at brunch at chic cafes it made me wonder what it was they did all day. Love the bite size pastry - what exactly is shortcrust pastry?

[Christie @ Fig & Cherry]

Delish! I love these with a little roasted cherry tomato nestled between the bacon and egg layers.

They are absolutely perfect when you've got brunch guests because you can prepare them in advance! :)

Gorgeous picture as always Syrie.

[veggiebelly]

this looks so elegant! and i can easily make a vegetarian version of this!

[Ash]

I love this!!

[pigpigscorner]

What a great idea! Wonderful presentation!

[Lorraine @NotQuiteNigella]

These look delicious :) Yup me too! In fact we rarely make it to breakfast as I usually eat a little something before then and lunch is a better option. Places that do all day breakfasts are wonderful. Although the best place for all day breakfast is at home :P

[Tim Elwin]

Yum!! am definitely trying this over the weekend!!

[Danielle]

Amazing photography!
Perfect for Sunday brunches!

[DessertObsessed]

WOW these are amazing! hahahaha; i am always on the verge of fainting whenver i go out for weekend brunch!

[Alex]

Gorgeous. What agreat breakfast for the weekend.

[lili]

Oh I am just like you. I am heading out to breakfast at Bourke St Bakery just now (luckily it is very local), and I had to eat a pear to tide me over lest I turn violent!
These little tarts are so cute, would be perfect for a buffet brunch.

[Jeanne]

I am totally in love with these!! Want to make them for a weekend breakfast treat now :)

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wow..I love that especially bacon.. Hmmn..so yummy...

[Syrie]

Well Peter, let's never go to breakfast together unless we've both had snacks first!

Thank you lovely Sophie!

Amanda, it's just easier to start off at home and then I know I won't ended up hitting someone over the head for an egg.

Thanks Simon!

Thanks Mark! Yes pepper is a must!

Hey LA, thanks for visiting! Hope I can visit Washington one day.

Hi Jeff, puff would work well too. Hope you like it!

Thanks so much Julia!

Hey Liz, funny... Sydney is obsessed with food and coffee... so lots of eating and thinking about eating. Shortcrust is the type of pastry used as the base for pies which are usually topped with puff pastry.

Thanks so much Christie. Love the addition of the little toms.

Thanks Vegie Belly -- yes just leave out the bacon and maybe add a few more vegies.

Thanks Ash!

Thank you for visiting Pigpig

I agree Lorraine! Thanks for stopping by.

Thanks Tim. Hope you enjoyed it!

Thanks Danielle!

Me too Dessert. Hope is a much safer option.

Thanks Alex!

Hi Lilli -- I'm still to try Bourke Street Bakery. I really want to go but the lines!! I'll have to have breakfast first and take some snacks for while I'm waiting in the line.

Thanks for visiting Jeanne.

Thanks Cheap!

[Joumana]

What a lovely and so refined way to break the fast!

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