Ingredients
- 2 tablespoons olive oil
- 200 grams mushrooms (button mushrooms, trimmed and quartered)
- 100 grams bacon (trimmed and chopped, 4 rashers, 1cm pieces)
- 1 capsicum (red, finely chopped)
- 2 tablespoons thyme leaves (chopped plus sprigs to garnish)
- 330 grams puff pastry sheets (3 sheets - ours are 22 cm to 23 cm square)
- 6 eggs
How to Make
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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.
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Step 2: Preheat oven to 200C fan forced.
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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.
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Step 4: Line pans with pastry, prick well with a fork and trim the edges.
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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.
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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.
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Step 7: Serve with thyme sprigs to garnish.
We hope you enjoy this recipe!
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