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Bacon Breakfast Tart


300g savoury shortcrust pastry
250g Henderson’s Streaky Bacon
4 eggs
1 Tbsp parsley

½ c parmesan cheese
Salt and pepper

1 tomato, sliced


Step 1

Preheat the oven to 220 degrees C. Roll out the pastry to approx 4mm thick. Line a rectangular tart tin. Prick the base all over with a fork and chill for 30 minutes.

Step 2

Arrange the bacon rashers over the pastry in a single layer. Cook for 15 minutes to partially cook the pastry and bacon.

Step 3
Crack the eggs into a bowl and season with salt and pepper. Add parsley and parmesan, mixing again. Pour the egg mixture over the bacon and pastry. Top with a single layer of sliced tomato.

Step 4
Bake again for a further 15 - 20 minutes or until pastry is golden brown and egg is cooked through. Serve hot or cold.

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