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.

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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.

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English Breakfast Tart

4 eggs
sparkling water
1 roll ready-made puff pastry
HP Sauce
bacon rashers
6 medium-sized mushrooms, halved then sliced
4 small tomatoes, sliced

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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.

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