Egg and bacon tarts
Average rating:
Eggs and bacon are always a winning combination - and they taste great in these pretty little tarts
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Cooking time: 50 mins
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Serves: 4
Ingredients
These tarts make a great starter for a dinner party, too.
- 300g (10½ oz) shortcrust pastry
- 150g (5½ oz) lean bacon
- 1 onion, peeled and chopped
- 142ml pot double cream
- 2 medium eggs, beaten
- 4 small eggs
- Rocket leaves, to garnish
Method
- Preheat the oven to 200°C (400°F, gas mark 6). Lightly oil four 10cm (4in) individual tart tins.
- Roll out the pastry and line the tart tins. Line with greaseproof paper and fill with baking beans. Bake for 15 mins, remove the paper and beans and bake for a further 5 mins.
- Chop the bacon and cook, with the onion, in a dry frying pan for 5 mins or until crisp. Spoon the mixture into the four tart tins.
- Beat together the cream and beaten eggs and season well. Pour over the bacon. Crack a small egg into each tart tin and return to the oven for 20 mins or until cooked through. Top with a few rocket leaves and serve.
Nutritional information per portion
- Calories 750(kcal)
- Fat 59.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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