Cheesy egg and bacon tartlets
Baking these savoury egg tartlets create deeply satisfying contrasting textures – from soft eggs and cheese, to crisp pastry and crunchy bacon.
- 1 sheet of puff pastry, ready-rolled
- 5 Freshlay Farms Golden Yolker® eggs, 1 beaten for egg wash
- sesame seeds, ideally a mix of black and white
- 8 rashers of streaky bacon
- 160g of cheddar, grated
- finely chopped parsley, to serve
- maple syrup, to serve
- smoked paprika, to serve
- Preheat the oven to 200°C and line a baking tray with baking paper
- Unroll the puff pastry and use a knife to cut it into quarters and lightly score a border around each quarter about 2cm from the edge, (don't cut all the way through). Brush the border with the beaten egg wash and sprinkle with the sesame seeds. Prick the centre all over with a fork and bake on the baking sheet for 12-15 minutes, or until puffed up and lightly golden
- Meanwhile, fry the bacon in a frying pan until deeply golden and crisp, then remove to kitchen paper to drain. Once cool enough to handle, finely chop half the bacon, leaving the 4 remaining rashers whole
- Remove the tartlet cases from the oven and, using the back of a spoon, gently press down the centre of each to make a well for the filling
- Sprinkle the grated cheddar into each, and make a little well in the middle. Carefully crack 1 egg into each well
- Season lightly with black pepper and return to the oven for about 7 minutes, until the white is cooked through but keeping the yolks softly set
- To serve, top with the chopped bacon and whole rashers. Finish with some extra pepper, some chopped parsley, a drizzle of maple syrup and a dusting of smoked paprika
Brush the border with the beaten egg wash and sprinkle with the sesame seeds. Prick the centre all over with a fork and bake on the baking sheet for 12-15 minutes, or until puffed up and lightly golden Meanwhile, fry the bacon in a frying pan until deeply golden and crisp, then remove to kitchen paper to drain. Once cool enough to handle, finely chop half the bacon, leaving the 4 remaining rashers whole Remove the tartlet cases from the oven and, using the back of a spoon, gently press down the centre of each to make a well for the filling Sprinkle the grated cheddar into each, and make a little well in the middle.
Carefully crack 1 egg into each well Season lightly with black pepper and return to the oven for about 7 minutes, until the white is cooked through but keeping the yolks softly set To serve, top with the chopped bacon and whole rashers. Finish with some extra pepper, some chopped parsley, a drizzle of maple syrup and a dusting of smoked paprika