Egg, Kale & Bacon Breakfast Tart 

Tue, 5 April 2022

Chef: Sinéad Delahunty

 

Ingredients:

Serves 6. 

1 roll of puff pastry 

150g grated cheese 

2 large handfuls kale or spinach, chopped 

4 rashers, slices streaky bacon or leftover ham, diced 

6 eggs 

Freshly ground pepper 

1 tbsp milk 

Method: 

1. Preheat the oven to 220°C/200°C fan/475°F and line a large rectangular baking tray with parchment.. 

2. Roll the puff pastry out onto the lined baking tray. 

3. Use a sharp knife to create a 2cm thick border inside the edge of the pastry. 

4. Toss the cheese, kale or spinach and bacon together before sprinkling inside this knife line. 

5. Create 6 little wells within this mix and crack an egg into each well. Grind some pepper over the top of each egg. 

6. Brush the remaining pastry border with the milk. 

7. Bake in the oven for 10-15 minutes or until the pastry is golden and the egg whites are cooked through. 

8. Cut into 6 even portions and serve.