Mushroom Breakfast Tarts

6
Servings
5m
Prep Time
15m
Cook Time
20m
Ready In


"From our weekday newspaper The West Australian."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (420.9 g)
  • Calories 1170.8
  • Total Fat - 81.9 g
  • Saturated Fat - 17.3 g
  • Cholesterol - 922.3 mg
  • Sodium - 944.7 mg
  • Total Carbohydrate - 59.8 g
  • Dietary Fiber - 2.6 g
  • Sugars - 2.7 g
  • Protein - 46.5 g
  • Calcium - 168.2 mg
  • Iron - 8.9 mg
  • Vitamin C - 0.5 mg
  • Thiamin - 0.6 mg

Step 1

Heat oil in a large frying pan over medium high heat and cook mushrooms for 4-5 minutes or until golden and then add bacon, capsicum and thyme and cook for 2-3 minutes or until bacon is crisp and now add capsicum, cook for 2 minutes.

Step 2

Preheat oven to 200C fan forced.

Step 3

Lightly grease 6 x 10.5cm (base) loose base fluted tart tins and using a 14cm cutter, cut 6 rounds from the pastry.

Step 4

Line pans with pastry, prick well with a fork and trim the edges.

Step 5

Place tins on a baking tray and cook for 15 minutes or until pastry is just golden and when cool enough to touch, gently push pastry down into the base.

Step 6

Break an egg into each pastry shell, top with mushroom mixture and cok in oven for 10-12 minutes or until egg white is cooked and yolk is slightly runny.

Step 7

Serve with thyme sprigs to garnish.

Tips & Variations


No special items needed.

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