Mushroom Breakfast Tarts

  • Serves: 6
  • Cooks In: 15 minutes
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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

1

Heat oil in a large frying pan over medium high heat. Cook mushrooms for 4-5 minutes or until golden. Add bacon, capsicum and thyme and cook for 2-3 minutes or until bacon is crisp. Add capsicum, cook for 2 minutes.

2

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.

3

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.

4

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.

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

Directions

1

Heat oil in a large frying pan over medium high heat. Cook mushrooms for 4-5 minutes or until golden. Add bacon, capsicum and thyme and cook for 2-3 minutes or until bacon is crisp. Add capsicum, cook for 2 minutes.

2

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.

3

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.

4

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.

Mushroom Breakfast Tarts

Tags:

 Breakfast

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