Bacon & Egg Brekkie Tart

Recipe Bacon Egg Brekkie Tart


    • 1 sheet puff pastry, thawed
    • 5 large eggs
    • 2 tsp milk
    • 150g streaky bacon, cooked and chopped
    • ½ cup Fresco Mascarpone
    • 1 cup Gruyère cheese, grated
    • Fresh chives, to garnish

      Serves: 4
      Preparation Time: 45 minutes
      Difficulty: A little effort required


      1. Preheat oven to 220°C (fan-forced 200°C). Line a tray with baking paper and place pastry sheet on it. Score a 1cm border around the edge and prick the middle with a fork. Gently beat 1 egg with milk and brush onto edges. Place in oven for 10 mins.
      2. Meanwhile cook bacon, chop and set aside. Remove pastry from oven, gently flatten the puffed middle area and spread on mascarpone, sprinkle cheese and season, keeping the edges clean. Place in oven for a further 10 mins.
      3. Remove pastry from the oven. Make a cross shape on the pastry with half the bacon pieces, this will help separate the eggs. Crack an egg onto each quarter and randomly scatter the remaining bacon. Place back in oven for 8-10 mins until egg whites are cooked but yolks are still a little soft. Garnish with fresh chives and serve.