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Bacon Breakfast Tart

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Ingredients

Serves: 4

Metric Cups
  • puff pastry (sheets)
  • 454 grams lower sodium bacon
  • 83 millilitres light sour cream
  • 63 millilitres smoked mozzarella (shredded)
  • 1 teaspoon red pepper flakes
  • 5 medium eggs
  • 4 sprigs spring onions (chopped)
  • puff pastry (sheets)
  • 16 ounces lower sodium bacon
  • 3 fluid ounce light sour cream
  • 2 fluid ounce smoked mozzarella (shredded)
  • 1 teaspoon red pepper flakes
  • 5 medium eggs
  • 4 sprigs scallions (chopped)

Method

Bacon Breakfast Tart is a community recipe submitted by anharcrow and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Preheat oven to 425 degrees.
  • Cut bacon into small bits and cook in a skillet until all the bits are crisp. Drain fat on paper towels.
  • Mix together sour cream, cheese, and red pepper flakes. Thaw pastry to package directions.
  • Place pastry on a baking sheet sprayed with Pam just before the pastry completely thaws; score ½ inch line all the way around the pastry puff.
  • Mix 1 egg & 1 teaspoon of water to make an egg wash. Brush egg wash around the ½ edge. Poke small holes in the center of the pastry puff with a fork
  • Spread sour cream mixture over the inside of the ½ score. Top with bacon. Bake for 14 minutes. With a fork, poke holes in the parts of the pastry that have puffed up.
  • Top with 4 eggs and bake for an additional 10 minutes. Halfway through rotate the pan to make sure the eggs cook evenly.
  • Removed when whites are set and yokes are still runny. Top with green onions and serve!!
  • Preheat oven to 425 degrees.
  • Cut bacon into small bits and cook in a skillet until all the bits are crisp. Drain fat on paper towels.
  • Mix together sour cream, cheese, and red pepper flakes. Thaw pastry to package directions.
  • Place pastry on a baking sheet sprayed with Pam just before the pastry completely thaws; score ½ inch line all the way around the pastry puff.
  • Mix 1 egg & 1 teaspoon of water to make an egg wash. Brush egg wash around the ½ edge. Poke small holes in the center of the pastry puff with a fork
  • Spread sour cream mixture over the inside of the ½ score. Top with bacon. Bake for 14 minutes. With a fork, poke holes in the parts of the pastry that have puffed up.
  • Top with 4 eggs and bake for an additional 10 minutes. Halfway through rotate the pan to make sure the eggs cook evenly.
  • Removed when whites are set and yokes are still runny. Top with green onions and serve!!
  • Tell us what you think