Best Egg And Bacon Tarts Recipes

BACON AND EGG BREAKFAST TARTS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Prepare pastry for a one crust pie as directed on package. Divide pastry into 4 equal parts. Roll each part into a 6 inch circle on a well floured, cloth covered board with a floured, cloth covered rolling pin. Fit pastry over backs of large muffin cups (3 x 1 1/2 inch), or 6 ounce custard cups; make pleats so pastry will fit closely. If using individual pie pans or tart pans, cut circles 1 inch larger than inverted pans, and fit into pans. Prick surface. Place tarts on an ungreased cookie sheet.
• Bake until light brown, about 8 to 10 minutes. Cool 5 minutes, and carefully remove from cups. Reduce oven temperature to 350 degrees F (175 degrees C).
• Place 2 bacon slices in the bottom of each pastry cup. Sprinkle cheese over the meat, making slight well in centers. Break 1 egg into each. Add 1 tablespoon milk into each tart. Sprinkle with nutmeg and pepper. Place tarts on an ungreased cookie sheet
• Bake until eggs are soft cooked, about 15 to 20 minutes.

BACON, EGG AND CHEESE "TOASTER TARTS"

Steps:

• For the crust: Pulse the flour, shortening, sugar, vinegar and fine salt in a food processor until the mixture looks like a fine meal. Add the butter, and pulse until it is in pea-sized pieces. With the motor running, stream in 1/4 cup ice water, and continue processing until the dough begins to come together, about 15 seconds. If there's still unincorporated flour, add up to 2 more tablespoons ice water 1 tablespoon at a time, running the processor continuously until the dough forms a smooth satiny ball, about 30 seconds more. Remove the dough ball, and place it on a piece of plastic wrap. Use the wrap to mold the dough into a brick shape, approximately 8 by 2 inches by 1 inch thick. Wrap the dough in the plastic, and refrigerate for at least 1 hour or overnight.
• For the filling: Cook the bacon in a large nonstick skillet over medium heat until browned and crisp, about 5 minutes. Transfer the bacon to a medium bowl. Drain off all but 1 tablespoon of the fat from the skillet, and return the skillet to medium heat. Whisk in the flour, and cook, whisking constantly, until light brown, about 1 minute. Slowly whisk in the milk, and cook, whisking constantly, until thickened, about 1 minute more. Transfer the flour-milk mixture to the bowl with the cooked bacon. Add the egg yolk, Cheddar-Jack, Parmesan, 1/2 teaspoon kosher salt and a few grinds of pepper, and stir to combine.
• To assemble: Position 2 oven racks in the top and bottom third of the oven, and preheat to 400 degrees F. Line 2 large baking sheets with parchment paper; set aside.
• Cut the dough crosswise into sixteen 1/2-inch-wide rectangles. Flour a work surface and a rolling pin. Working with one rectangle at a time, roll the dough to about 4 1/2 inches by 2 1/2 inches by 1/8 inch (1 roll lengthwise with the pin and 1 roll crosswise ought to do it, then use hands to shape the dough into a rectangle).
• Divide the 16 dough rectangles between the 2 prepared baking sheets. Place about 2 teaspoons of filling at the center of each of 8 rectangles, and spread with an offset spatula, leaving a 1/2-inch border. Top with the remaining 8 rectangles. Crimp the edges together with a fork to seal. Brush the top of each tart with the beaten egg, prick with the fork 8 times and sprinkle with a pinch of flaky sea salt.
• Bake the tarts until the dough is golden brown, 22 to 24 minutes, reversing the baking sheets top to bottom halfway through. Let the tarts cool on the baking sheets until cool enough to touch, about 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

BACON AND EGG BREAKFAST TARTS

Steps:

• 1. Thaw the puff pastry according to the package directions. Line a baking sheet with parchment paper. Roll out the pastry on a lightly floured surface to a 12-inch square. Cut into four squares. Trim each square to about 51/2 inches. Place on the baking sheet. Fold over and press 1/2 inch on each edge of the squares to form a rim. Using a fork, prick each pastry square inside the rim every 1/2 inch to keep the center of the pastry from puffing up. Whisk 1 of the eggs in a small bowl until frothy. Brush the pastry squares with the egg. Cover and refrigerate for 15 minutes. 2. Meanwhile, preheat the oven to 425°F. Cook the bacon in a medium skillet over medium heat for 6 to 8 minutes or until browned, stirring frequently. Drain on a paper towel-lined plate. Stir together the cream, 6 tablespoons of the cheese, the mustard, and pepper. Spread over the center of the puff pastry squares. 3. Bake for 8 to 10 minutes or until light golden brown. If the center has puffed, prick with a fork to deflate. Crack the remaining 4 eggs into small cups and pour one into the center of each tart shell. Sprinkle the eggs with the salt. Scatter the bacon over the eggs and arrange the tomatoes over the egg whites. Sprinkle the remaining 2 tablespoons of cheese over the egg whites and tomatoes. Top with green onion. 4. Bake for an additional 5 to 7 minutes or until the tart is golden brown, the egg whites are firm, and the egg yolks are soft. 5. Serve immediately. 6. Note: Much of the assembly of these tarts can be done the day before. The puff pastry squares can be prepared and refrigerated overnight. The bacon can be browned the day before and stored in the refrigerator, and the cream mixture can be prepared and refrigerated overnight too.

EGG AND BACON TARTS

Steps:

• Brush each piece of bread with butter. Press into greased deep patty tins.
• Break an egg into each bread case. Top with an even amount of chopped bacon. Sprinkle with a little parsley.
• Bake in a moderate oven 180oC for 15 to 20 mins or until egg is firm.
• Serve warm or cold.
• Store in an airtight container in the fridge for up to 3 days.

EGG AND BACON TARTS

Steps:

• Brush each piece if bread with butter and press into greased deep patty pans. (Sometimes I roll the bread a little to make it a little bigger to fit pans).
• Break an egg into each bread case and top with an even amount of chopped bacon. Sprinkle with a little parsley.
• Bake in a moderate oven (180c) for 15-20 minutes or until firm.
• Store in airtight container in the fridge for up to 3 das. Serve warm or cold.

BACON, EGG AND CHEESE TOASTER TARTS

Steps:

• Make the tarts: Preheat the oven to 350 degrees F.
• In a medium bowl, beat 6 of the eggs until they are homogenous; season with salt and pepper.
• Melt the butter in a medium nonstick skillet over medium-low heat. Add the eggs and cook, continuously stirring with a rubber spatula, until small, creamy curds form, 4 to 5 minutes.
• Lightly flour a clean work surface and place the puff pastry on it. Cut each sheet into six equal rectangles.
• Top each of 6 of the rectangles with 1 slice of the bacon, breaking it up to fit on the puff pastry.
• Top the bacon with the scrambled eggs, chives and Cheddar, evenly dividing the filling among the 6 rectangles. Cover with the remaining six rectangles, then crimp and seal the edges with a fork to make six covered tarts.
• Place the tarts on a rimmed baking sheet lined with parchment.
• Beat the 1 remaining egg with 1 tablespoon of water in a small bowl to make your egg wash.
• Make the "everything" seasoning: Place the garlic flakes, onion flakes, poppy seeds and both sesame seeds in a small bowl and stir to combine.
• Brush the top of each tart with egg wash then sprinkle with the everything seasoning (One easy trick to thoroughly coat the pastry is to dip your finger in egg wash, then dip it in the seasoning and finger paint it onto the egg-washed pastry.)
• Bake the tarts until golden, 15 to 20 minutes.
• While the tarts bake, make your basil aioli: Combine the basil, mayo, lemon juice and garlic in a blender. Blend until smooth and pour into small serving bowls.
• Let the tarts cool slightly. Serve with the aioli for dipping and enjoy.

BACON, EGG AND CHEESE "TOASTER TARTS"

Steps:

• For the crust: Pulse the flour, shortening, sugar, vinegar and fine salt in a food processor until the mixture looks like a fine meal. Add the butter, and pulse until it is in pea-sized pieces. With the motor running, stream in 1/4 cup ice water, and continue processing until the dough begins to come together, about 15 seconds. If there's still unincorporated flour, add up to 2 more tablespoons ice water 1 tablespoon at a time, running the processor continuously until the dough forms a smooth satiny ball, about 30 seconds more. Remove the dough ball, and place it on a piece of plastic wrap. Use the wrap to mold the dough into a brick shape, approximately 8 by 2 inches by 1 inch thick. Wrap the dough in the plastic, and refrigerate for at least 1 hour or overnight.
• For the filling: Cook the bacon in a large nonstick skillet over medium heat until browned and crisp, about 5 minutes. Transfer the bacon to a medium bowl. Drain off all but 1 tablespoon of the fat from the skillet, and return the skillet to medium heat. Whisk in the flour, and cook, whisking constantly, until light brown, about 1 minute. Slowly whisk in the milk, and cook, whisking constantly, until thickened, about 1 minute more. Transfer the flour-milk mixture to the bowl with the cooked bacon. Add the egg yolk, Cheddar-Jack, Parmesan, 1/2 teaspoon kosher salt and a few grinds of pepper, and stir to combine.
• To assemble: Position 2 oven racks in the top and bottom third of the oven, and preheat to 400 degrees F. Line 2 large baking sheets with parchment paper; set aside.
• Cut the dough crosswise into sixteen 1/2-inch-wide rectangles. Flour a work surface and a rolling pin. Working with one rectangle at a time, roll the dough to about 4 1/2 inches by 2 1/2 inches by 1/8 inch (1 roll lengthwise with the pin and 1 roll crosswise ought to do it, then use hands to shape the dough into a rectangle).
• Divide the 16 dough rectangles between the 2 prepared baking sheets. Place about 2 teaspoons of filling at the center of each of 8 rectangles, and spread with an offset spatula, leaving a 1/2-inch border. Top with the remaining 8 rectangles. Crimp the edges together with a fork to seal. Brush the top of each tart with the beaten egg, prick with the fork 8 times and sprinkle with a pinch of flaky sea salt.
• Bake the tarts until the dough is golden brown, 22 to 24 minutes, reversing the baking sheets top to bottom halfway through. Let the tarts cool on the baking sheets until cool enough to touch, about 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
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