Tested till perfect Bacon and Egg Tart

Bacon and Egg Tart

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: June 2007

Recipe5 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4

Ingredients

  • 1/2 package 1/2packagefrozen all-butter puff pastry, thawed
  • 4 slices 4slicesbacon
  • 1-1/4 cups 1-1/4cupsshredded Gruyere cheese
  • 2 tbsp 2tbspminced fresh parsley
  • 4 4eggeggs
  • 1/4 tsp 1/4tsppepper
To change the number of servings, enter the number, then press "calculate". or reset

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.

Nutritional Information Per serving: about

cal 478 pro 22g total fat 33g sat. fat 15g
carb 23g fibre 2g chol 252mg sodium 460mg

% RDI:

calcium 35 iron 18 vit A 25 vit C 3
folate 14
All rights reserved. Transcontinental Media G.P. © 2014