Baked Egg Tarts

Baked Egg Tarts

These are a wonderful brunch meal, or as part of an extravagant breakfast feast.  They have a whole cooked breakfast in one receptacle, neatly baked in a light crust of puff pastry.  Easy to make and baked in a muffin tray or mini pie dishes, you can prepare them ahead of time and pop them in the oven when guests arrive or wake up!  A guaranteed crowd pleaser, it is easy to adapt these to suit vegetarians, or if preferred omit the pastry and bake just in a muffin case with bacon for a slightly less indulgent offering.

Baked Egg Tart

Recipe is for 8 people, however it is easily scalable.


8 large, free range eggs

8 very thin rashers of bacon or ham

A few spinach leaves, finely chopped

4 cherry tomatoes, cut into slices

4 button mushrooms, finely sliced

A little cheddar cheese, or if you want to go all out, hollandaise sauce

2 sheets of puff pastry

Tablespoon of butter

Black pepper

Pre-heat the oven to 175°C

Grease mini pie dishes or a muffin tray well, or line with muffin cases.

Cut the pastry sheets into quarters and place a square into each muffin case.

In the base of each pastry shell add a tiny dob of butter – this is necessary to stop the egg from burning.

Wrap the piece of bacon around the inner edge of the pastry shell or if preferred cut into thin strips.

Place a little nest of spinach in the base of each shell.  Crack a whole egg onto the spinach and pop a couple of pieces of tomato and mushroom onto the top of the egg.

Grate over a little cheese and crack over some fresh black pepper.

Bake for around 30 minutes, or until the egg is just cooked and the pastry is golden.

Baked Egg Tart

Salmon version:

Add a slice of smoked salmon in place of the bacon.


Vegetarian version:

Omit the bacon and add additional mushrooms or a few baked beans into the base of each pastry case.


Sausage version:

To the pastry base add a few slices of chipolata sausage, or if you are adventurous, Chorizo.