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
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)
- Fry the bacon until crisp and then drain on paper towels. Cut bacon into small pieces and set aside.
- Grease the muffin tin. Set side.
- Preheat the oven to 200C (400F).
- 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.
- 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.
- Bake for 20 minutes, until just set. Serve warm or at room temperature.