Egg ‘n Bacon Tart
This may just be the easiest breakfast recipe in the world, and a great way to use up all your leftovers!
All you need is:
1 x puff pastry, rolled out into a rectangle
1 tomato, thinly sliced
1/2 onion, thinly sliced
4 sprigs of sage, finely chopped
2 Tbsp (30ml) sun dried tomato pesto
1/2 round brie cheese, thinly sliced
4-6 rashers streaky bacon, pre-cooked
Salt and freshly ground pepper
Parsley for garnish
Preheat your oven to 200C.
Using a fork, gently create a border around the edge of the pastry.
Smear the the pastry with the pesto and scatter with the sliced tomato, onions, sage and cheese.
Season with salt and pepper and bake in oven for about 10 minutes or until the edges of the pastry has puffed up and tart is almost cooked through.
Remove from oven 5 minutes before tart is cooked and crack eggs on top. Lay over the bacon slices and return to oven for a further 5-10 minutes of cooking or until the eggs have just cooked and tart is crisp and golden brown.
Garnish with chopped parsley and serve immediately.