Breakfast Tart

March 15, 2016


Hi lovelies, I made these tarts on the weekend for a family breakfast and they were such a hit I thought I would share them with you!


It was a great way to use my fresh tomatoes, rocket and parsley :)


What you will need:

-12 x eggs

- 6 x sheets filo pastry

- 1 x teaspoon crushed garlic

- 3 x rasher of bacon

- 1 x cup of mushrooms

- 1 x cup of cherry tomatoes

- 1 x cup of rocket

- 1 x handful parsley

- 1/2 x cup of parmesan cheese

- salt and pepper

- olive oil spray


How to make it:

1. Preheat oven to 175 Celsius. Dice the bacon. Add a small amount of oil to non-stick pan and add garlic, then add bacon and some chopped parsley. Sauté for a few minutes until bacon is lightly browned. Remove from pain and dab with paper towel to absorb excess oil.

2. Place your filo pastry on a cool surface, cut the 6 pieces in half and place one piece in fully greased large muffin tray pan or mini pie moulds. Spray lightly with olive oil. Layer second piece on top so that the there are no gaps and spray lightly.

3. Place a tablespoon of cooked bacon, garlic and parsley in each pastry cup Crack two eggs in each cup and garnish with salt, pepper and sprinkle parmesan cheese. Place in oven and set timer for 12 minutes.

4. In non-stick frying pain heat oil and cook mushrooms and cherry tomatoes for 5 minutes until soft and lightly browned. Remove from heat. Arrange rocket on plate and sprinkle tomatoes and mushrooms on top and serve with the cooked tarts :)







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