Pumpkin and maple bacon tarts with fried eggs

Here's how you can take your bacon and egg sandwich to the next level.

  • 1 hr 20 mins cooking
  • Serves 4
  • Print


Pumpkin and maple bacon tarts with fried eggs
  • 8 thick rashes (240g) streaky bacon
  • 1/4 cup (60ml) pure maple syrup
  • 500 g jap pumpkin, peeled
  • 2 tablespoons extra virgin olive oil
  • 4 sheets puff pastry, thawed
  • 4 eggs


Pumpkin and maple bacon tarts with fried eggs
  • 1
    Preheat oven to 200°C/180°C fan. Line three oven trays with baking paper.
  • 2
    Place bacon on one tray; brush with 1 tablespoon of the maple syrup. Bake for 15 minutes. Turn bacon over; cook for a further 10 minutes or until golden.
  • 3
    Cut pumpkin into 2.5cm pieces; place on a second tray. Drizzle with remaining maple syrup and half the olive oil; toss well to coat. Season generously. Roast for 15 minutes or until golden. Cool.
  • 4
    Meanwhile, stack two sheets pastry together, pressing to seal. Repeat with remaining pastry. Using an 11cm cutter, cut two rounds from each pastry stack. With a 7.5cm cutter, press the cutter partially into each pastry round, leaving an indent of a circle. Prick all over inside the circle with a fork. Place rounds on third oven tray. Fill circles of rounds with cooled pumpkin.
  • 5
    Bake tarts for 20 minutes or until pastry is dark golden and puffed.
  • 6
    Heat remaining oil in a large frying pan over medium heat. Crack eggs into pan; cook for 1½ minutes or until cooked to your liking.
  • 7
    Serve tarts topped with bacon and a fried egg.


Brushing the puff pastry with a little beaten egg will give an even more golden finish.

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