The perfect combination of bacon and eggs in a puff pastry tart case made even better with mushrooms. An easy and delightful way to enjoy a Sunday brunch with family and friends.
Ingredients
2 tbsp olive oil
200g Button Mushrooms, trimmed and quartered
4 (100g) bacon rashers, trimmed and chopped (1cm pieces)
1 red capsicum, finely chopped
2 tbsp chopped thyme leaves, plus sprigs to garnish
3 sheets puff pastry
6 eggs
Method
Heat oil in a large frying pan over medium high heat. Cook mushrooms for 4-5 minutes or until golden. Add bacon and thyme and cook for 2-3 minutes or until bacon is crisp. Add capsicum, cook for 2 minutes
Preheat oven to 200°C fan forced. Lightly grease 6 x 10.5cm (base) loose base fluted tart tins. Using a 14cm cutter, cut 6 rounds from the pastry. Line pans with pastry, prick well with a fork and trim the edges
Place tins on a baking tray and cook for 15 minutes or until pastry is just golden. When cool enough to touch, gently push pastry down into the base
Break an egg into each pastry shell, top with mushroom mixture. Cook in oven for 10-12 minutes or until egg white is cooked and yolk is slightly runny. Serve with thyme sprigs to garnish
