English Breakfast Tart
Every once in a while – thankfully not too often – I have this craving for an English breakfast (without the sausages and black pudding, though!). Knowing this craving would come again sooner rather than later, I wanted to be prepared and, thus, tried to come up with an idea of making it without having to stand in the kitchen for ages and make sure everything’s ready at the same time.
In February, when the craving last hit, I made these kind of English breakfast muffins, and they were great. So now my idea – also triggered by my new rectangle tart tin – was to make a breakfast tart. I had just a basic idea of what I wanted to use: puff pastry – tomatoes – mushrooms – eggs – bacon.
Result: quite satisfying. I could very well imagine making this for guests, as everyone would get their serving at the same time, and while the tart’s in the oven you have time to make toast and heat up some baked beans.
English Breakfast Tart
4 eggs
salt
pepper
milk
sparkling water
1 roll ready-made puff pastry
HP Sauce
bacon rashers
6 medium-sized mushrooms, halved then sliced
4 small tomatoes, sliced
Mix eggs with salt, pepper, about 2 tbsp (low-fat) milk and 2 tbsp sparkling water. [Don't use too much salt as the bacon will be quite salty.]
Add a hub or two of oil spray to the pastry tin, and use a pastry brush to make sure everything is well coated. Line the tin with puff pastry, and prick bottom with a fork all over. Brush 2 – 3 tbsp HP Sauce both onto bottom and sides of puff pastry.
In a non-stick pan fry bacon without oil, then set aside. In the same oil fry the mushrooms until lightly browned, remove, then fry the tomatoes for about 2 minutes.
Heat oven to 200°C / 400°F (fan). Layer ingredients into the pastry-lined tin (keeping some rashers and tomato slices for decoration) – bacon rashers, tomatoes, and mushrooms. Carefully pour egg mixture over ingredients, right up to the puff pastry rim. Bake for 15 – 20 minutes on 2nd shelf from bottom. Decorate with remaining bacon and tomato slices before serving.
Great recipe! Would loved to try it out =)
Thanks!
Sounds, and looks, delicious! I keep intending on doing a series of posts on how to cook the perfect English breakfast. Never seem to get around to it.
Thanks! And I hope you get to doing that post – I already admired your perfectly poached egg in a previous post!
This is a great idea…especially with the addition of beans. A good make ahead meal for gatherings. Photos look super… Tell me, what camera and lense are you using?
And tell me about the sparkling water. That’s a trick I’m not familiar with.
Hi Wendy, I’m using a Nikon D70, but currently with a borrowed 105 mm lens for testing (to see if that’s something I’d like to have – it is!). My usual lens is a 35-70mm lens.
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As for the mineral water, I think that’s something I picked up along the way from either friends or family. The sparkling water somehow makes scrambled eggs more airy and fluffy (unless you overcook them…). Mostly I use either milk or sparkling water, this is the first time I’ve used both (for reasons that actually escape me right now