This recipe first appeared in New Zealand Woman's Weekly.
Bacon and egg tart
Nici Wickes' bacon and egg tart recipe gives the good ol’ bacon and egg pie a run for its money! Be sure to serve with a good spicy chutney or relish
- 1 hr preparation
- 30 mins cooking
- Makes 1
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Ingredients
- 2 sheets savoury shortcrust pasty
- 1/2 cup crème fraîche
- 1/4 cup cheese, grated
- 1/4 cup soft herbs, such as chives, parsley and basil, chopped
- 1/2 teaspoon sea salt
- grind of black pepper
- 8 free-range eggs
- handful spinach or silverbeet, shredded
- 8 - 10 streaky bacon rashers
Method
- 1Preheat oven to 180°C. Place an oven tray in to heat. Line a 25-30cm tart tin with the pastry. Prick all over with a fork and chill.
- 2Mix the crème fraîche with the cheese, herbs and seasoning.
- 3Cook the pastry case for 10-12 minutes until it starts to brown. Remove from the oven and spread the crème fraîche mixture over base.
- 4Break the eggs into the pie, using a fork to break and swirl the yolks.
- 5Sprinkle on the spinach, then add the bacon rashers.
- 6Bake for 20-30 minutes or until the eggs are cooked and the pastry is golden.
- 7Serve with a spicy chutney or relish.
Notes
Makes 25cm x 30cm tart. Use prosciutto instead of bacon for a saltier flavour or try flaked smoked salmon and add some dill to the crème fraîche.
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