Bacon & Egg Tarts

Here is a delightful little recipe I picked up from the family somewhere down the line. It includes two of my favourite foods: bacon and eggs. Win!

Bacon & Egg Tarts

Stuff you'll need ~

375g (12oz) of packet ready~rolled shortcrust pastry.

8 rashers (200g/7oz) Smoked or unsmoked finest back bacon.

1 small red onion, finely diced.

1 tablespoon of olive oil (don't tell Popeye).

2 tablespoons of chopped sage.

75ml (3fl oz) single cream.

1 egg, beaten.

6 egg yolks, seperated. The whites can be frozen in case you fancy making meringues or something. Don't waste grub, people are starving so im told.

Ketchup which is optional.

Now that lot will serve 6. Takes 10 minutes (plus chilling) to prepare and cooks in 30 minutes. Lovely.

How to mix it all up ~

1. Preheat oven to gas 4, 180c. On a lightly floured surface, roll the pastry sheet out until it is a few centimeters larger all around. Trim the edges, cut into 6 even squares, then use each square to line each hollow in a large, 6 hole muffin tin, or 6 individual ramekins. Don't fret if the corners stick up or look untidy unless Michael Winner is popping round. Chill for 20 minutes.

2. Line each pastry cup with a square of non~stick baking paper and fill with baking beans or dried pulses. Bake for 10 minutes then carefully remove the paper and beans and return to the oven for a further 5 minutes, until the pastry is just golden.

3. Put on some Slayer and lay 6 of the bacon rashers on a baking tray and bake for 10 minutes. Set aside.

4. Hungry yet?

5. Chop the remaining 2 rashers of swine and gently fry with the onion in the olive oil for 10 minutes, until the onion has softened but not coloured. Transfer to a bowl and stir in the sage, cream and beaten egg. Season. (Seasons In The Abyss. Slayer).

6. Tuck a bacon rasher into each pastry cup, curling it around to fit. Divide the onion and cream mixture between the tarts and place one whole egg yolk in each. Bake for 10-15 minutes, until the pastry is golden and the bacon rashers are just brown.
Set aside to cool for 10 minutes before turning out, then grind with a little pepper and serve with a dollop of ketchup if ketchup is your thing.

7. Tuck in and enjoy!


If you haven't f**ked up, they should look like this.

The Bacon Idea

Everyone knows the Scots deep fry Mars bars but I have had another idea sloshing in my brain for a while now. Most sane people LOVE bacon. I thank the pig on a daily basis for bacon, it is the one food I could never live without. If I ever get to Heaven and they don't serve bacon I will be severly disappointed. But heres another idea ~ bacon in batter!


Man's real best friend

What could go wrong? Batter makes fresh cod a delight with the nation's favourite fish & chips, it would surely do the same with bacon! (Although I do concede that bacon all on its own is a pretty tough act to follow.) I have never seen bacon in batter for sale in any establishment, and my internet search also brought nada results so here and now im claiming first rights on the bacon in batter idea.
I must quickly learn how to make a fine batter (im already the Master of frying bacon) to see whether this brainwave will be as beautiful as my brain is telling me.