Bacon and Egg Tart
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Each slice of this fun brunch dish holds a single serving of everyone's favourite breakfast – bacon and eggs. Serve with a mixed green salad.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 478 |
| pro | 22 g |
| total fat | 33 g |
| sat. fat | 15 g |
| carb | 23 g |
| fibre | 2 g |
| chol | 252 mg |
| sodium | 460 mg |
| % RDI: | - |
| calcium | 35% |
| iron | 18% |
| vit A | 25% |
| vit C | 3% |
| folate | 14% |
Suggested Recipes
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Half pkg (450 g pkg) frozen butter puff pastry, thawed
4 slices bacon
1-1/4 cups (300 mL) shredded Gruy? cheese
2 tbsp (25 mL) minced fresh parsley
4 eggs
1/4 tsp (1 mL) pepper
Preparation:
On lightly floured surface, roll out pastry to 10-inch (25 cm) square; transfer to parchment paper-lined baking sheet. Using fork, pierce pastry all over at 1-inch (2.5 cm) intervals; refrigerate until firm, about 30 minutes or for up to 4 hours.
Bake in 400°F (200°C) oven until light golden and puffed, about 12 minutes. Let cool slightly.
Meanwhile, in skillet, cook bacon over medium-high heat until crisp, about 6 minutes; drain on paper towel-lined plate. Trim slices to 4 inches (10 cm).
Sprinkle cheese over pastry; sprinkle with parsley. Arrange bacon slice in each corner. Break each egg beside bacon strip so each quarter has bacon and egg. Sprinkle egg with pepper. Bake until eggs are set, about 15 minutes. Let stand for 2 minutes before cutting.
Bake in 400°F (200°C) oven until light golden and puffed, about 12 minutes. Let cool slightly.
Meanwhile, in skillet, cook bacon over medium-high heat until crisp, about 6 minutes; drain on paper towel-lined plate. Trim slices to 4 inches (10 cm).
Sprinkle cheese over pastry; sprinkle with parsley. Arrange bacon slice in each corner. Break each egg beside bacon strip so each quarter has bacon and egg. Sprinkle egg with pepper. Bake until eggs are set, about 15 minutes. Let stand for 2 minutes before cutting.
Tags:
Breakfast and Brunch; Meat-Pork; Eggs; Cheese/Other Dairy; Bake; Skillet;
Source
Canadian Living Magazine: June 2007
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