Bacon Egg & Spinach Tart
I like these as a nice treat for breakfast! They look fancy but are easy to put together and take the fuss out of having everyones breakfast cooked at the same time!
What You Need:
- 1 sheet puff pastry
- 1/2 bunch spinach (silverbeet)
- 6 rashers bacon
- 4 eggs
- 1/2 teaspoon garlic
- 1 teaspoon olive oil
- salt and pepper
What You Need To Do:
Preheat the oven to 190 degrees. Wash and finely chop the spinach and cook it with the olive oil and the garlic, until wilted. Transfer this to a dish and let sit for a while.
Finely chop the bacon and fry in the same pan as the spinach and garlic. Cook lightly, about 3 minutes, then drain on paper towel.
Cut the thawed pastry sheet into 4 equal squares and place each square into a muffin tin hole. Remember to spray the tin first!!
Make sure the spinach is not too wet, you may need to lightly squeeze out the excess liquid and divide equally between the four pastry cases. Divide the bacon and then carefully crack an egg into each case. It is good to crack the egg into a bowl first so if you break the yolk you can use it for something else because they look better with the yolk whole. Season with salt and pepper and place in the oven
Cook for about 10 minutes, depending on how you like your eggs and whether the pastry is golden brown and flaky.
Serve with some rocket and a light dressing and some cherry tomatoes. You could also add some fetta cheese or put the cherry tomato with the spinach and bacon, for some extra flavour. Makes 4.