A good breakfast is really important to us in the GH cookery team, so when The Breakfast Book from Dorset Cereals landed on our desk, we became a little over excited. Packed with breakfast recipes and ideas for long lazy brunches, it will make you want to spend a little time in the morning preparing some of these delights. We’ve already been tucking into the company’s new Tasty Toasted Raspberry and Apple Muesli (£3.79, widely available), delicious with yogurt, milk or my current favourite, Rude Health’s Oat Drink.
This twist on the classic full English went down a treat in the office and we’re sure your friends and family will love it too. Apart from frying the bacon, this Breakfast Tart is cooked together on one tray, saving you washingup and the usual fryup juggle to ensure everything’s cooked at the right time.
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Breakfast Tart
Hands on time 15min. Cooking time 25min.
INGREDIENTS
1 X 500g block puff pastry
Flour, to dust
5 large eggs
8 rashers streaky bacon
75g (3oz) crème fraîche
50g (2oz) Gruyère cheese, coarsely grated
1tsbp fresh chives, roughly chopped
METHOD
Preheat oven to 200°C (200°C fan) mark 7. Roll out the pastry on a lightly floured surface to measure roughly 30cm x 20cm (12in x 8in). Transfer to a baking tray, score a border about 1cm from the edge of the pastry and prick the centre with a fork. Lightly beat one of the eggs and brush along the border with a pastry brush. Chill for 15min.
Meanwhile, fry the bacon in a frying pan over medium heat until crispy. Set aside.
In a small bowl mix together the crème fraîche, cheese and plenty of seasoning. Spread the cheese mixture on to the pastry, keeping the border clean. Lay the bacon on top, slightly overlapping the slices. Cook for 15 min, turning the baking tray round halfway through.
Carefully remove the baking tray from the oven and place it on a level heatproof surface. Using a fork, prick any large air pockets in the pastry. Crack the four eggs on the tart, spacing them roughly 5cm (2in) apart. Return to the oven and bake until the egg whites are set but the yolks still soft, about 710min. Decorate with chives and serve immediately.
Recipe from The Breakfast Book by Dorset Cereals. Published by Pavilion. Photography by James Bowden, Jonathan Cherry.
