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
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Ingredients
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
Method
Pumpkin and maple bacon tarts with fried eggs
- 1Preheat oven to 200°C/180°C fan. Line three oven trays with baking paper.
- 2Place 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.
- 3Cut 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.
- 4Meanwhile, 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.
- 5Bake tarts for 20 minutes or until pastry is dark golden and puffed.
- 6Heat remaining oil in a large frying pan over medium heat. Crack eggs into pan; cook for 1½ minutes or until cooked to your liking.
- 7Serve tarts topped with bacon and a fried egg.
Notes
Brushing the puff pastry with a little beaten egg will give an even more golden finish.
