Bacon and eggs… done a little differently. These puff pastry breakfast tarts combine all the best breakfast goodies, in one pocket of deliciousness. Crispy bacon, eggs cooked to perfection, sitting on buttery, flaky puff pastry… I could literally eat about 10 of these in one sitting. Picture it’s a Sunday morning, the family is gathered around the table, the birds are chirping, the sun is shining, and there’s a big pile of these breakfast tarts for everyone to enjoy. It’s cheesy but it sounds so good right?
So my original plan for these was to make them in the air fryer, but it just seemed impractical when I could only fit about two in mine at a time. If you have one of those air fryers that have wire racks in them you could probably try it. So oven is best, I fit all of mine over two trays. It’s important to cook the pastry for a bit first without the toppings because if you crack an egg onto the flat pastry it will slide right off. Once the pastry has expanded, use a spoon to press down the center to create a well for the egg. Layer in the tomato chutney, cheese, salt and pepper, egg, and crispy bacon. Now don’t expect the eggs to cooperate. I definitely had a few that decided they could not be contained. Some are just a bit bigger than others and didn’t quite fit.
Once they are cooked the way you like them – I prefer my yolks a little runny – take them out and garnish with some freshly chopped chives. Delish!
More delicious breakfasts:
- Smashed Avo Toasted with Spiced Chickpeas
- Cheesy Quiche Taco Bowls in the Air Fryer
- Spinach, Kale and Mushroom Toast
If you give these puff pastry breakfast tarts a try, let me know in the comments!
PUFF PASTRY BREAKFAST TARTS
Course: BreakfastDifficulty: Easy8
tarts30
minutesA delicious breakfast you can share with the whole family.
Ingredients
3 rashers shortcut bacon finely diced
2 sheets frozen puff pastry
9 eggs
4 tbsps tomato chutney
1 cup cheddar grated
chives for garnish
Directions
- Fry off the bacon in a pan for about 5 minutes. Don’t let it get too crispy, it will continue to cook in the oven. Set aside.
- Cut each pastry sheet into quarters and lay them flat on a baking tray, making sure they aren’t overlapping. You may have to use two trays. Brush each square with egg wash. Cook at 180 for 6 minutes.
- Take them out and gently press down the center with a spoon. In the dent, spread a thin layer of chutney, sprinkle some cheese, salt and pepper, and carefully crack an egg into it. It helps to crack the egg in a small bowl first and then pour it in. Then sprinkle with some bacon and pop back in the oven for another 10-12 minutes depending on how you like your eggs cooked.
- Garnish with fresh chives.
