Thermomix Breakfast Bacon Tart

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This Thermomix breakfast bacon tart is the ultimate treat for the whole family. Packed with everything you need for breakfast, is is easy to prepare and charges your batteries for the day. Breakfast is the most important meal of the day. Why not start it in style with this gorgeous Thermomix Breakfast Bacon Tart. This recipe is a true all in one breakfast and perfect for on the go or if you are having brunch on a lazy Sunday. You can make these tarts in small mini shells or as one large tart, just make sure you adjust the baking time accordingly. For a vegetarian option, replace the bacon with some fried tomatoes. What's your favourite breakfast? Leave me a comment.

Ingredients

  • 225 g plain flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 60 g butter
  • 1 egg yolk
  • 20-50 g water
  • 4 eggs
  • 200 g bacon lardons
  • 200 g chestnut mushrooms sliced
  • 1 bunch salad cress

Instructions

  1. For the pastry place the flour, baking powder, salt, butter and egg yolk in the mixing bowl. Mix 20 Sec / Speed 6. While mixing, add the water in a thin stream until the mixture resembles a dough. You may not need all the water.
  2. If you don’t have a Thermomix, place the dry ingredients in a bowl. Mix with the butter until it resembled breadcrumbs. Then add the water and knead until you have a smooth dough.
  3. Remove from the bowl and form into a ball. Wrap in clingfilm and chill for 30 minutes.
  4. To make the filling, fry the bacon lardons in a non-stick frying pan until browned. Then fry the mushrooms in the bacon fat until brown. Place in a small bowl and leave aside to cool.
  5. Preheat the oven to 180°C.
  6. Cut the dough into 4 equal portions. Roll out each to a circle that is slightly bigger than your tart shells. Line each tart shell with the pastry and prick the base with a fork. Add some greaseproof paper on top of the shell and fill with ceramic baking beans. Bake in the oven for 10 minutes. Then remove the baking beans and place the tart shells aside.
  7. Crack an egg in each shell, then fill with the mushrooms and bacon and bake in the oven until the egg is the desired consistency. For softer eggs, about 10-15 minutes. For harder eggs 20 minutes. Serve immediately with brown sauce and salad cress. Enjoy!

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3 Comments

  1. Jonh Smith on October 2, 2016 at 3:24 am

    easy is always good for busy mornings, and my gang LOVES eggo. I bet this sauce would just put them over the top

  2. Lesley on June 7, 2017 at 7:10 am

    We have some friends coming to stay. Could I make the pastry shells the day before and how would you store them ?

    • admin admin on June 16, 2017 at 11:38 am

      Hi Lesley, yes of course. The tart shell keeps well for about 3 days. I would wrap it in foil and keep it in the fridge. x

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