You might not think that you have time to do a bacon and egg breakfast on a weekday, but this recipe here today proves that just isn't true. With a little bit of inventive use of a convenience item (refrigerated croissant roll dough) you can have a delicious bacon and egg breakfast on the table lickety split, that's about 15 -20 minutes tops! I kid you not.
I always keep partially cooked bacon in the freezer so that I can whip it out to use in things like these quick and delicious tarts. They could not be easier.
You just crack open the container and unroll the dough. Divide it into three rectangular sections. (Here in the UK. I am not sure how many in North America.) Place them onto a lightly buttered or lined baking tray and then press the diagonal cuts together in the centre of each to seal after which you then roll up a 1/2 inch rim all around the edge of each rectangle.
All you do then is crack a large free range egg into the centre of each, season with some salt and pepper, lay some bacon on top and a dusting of Parmesan Cheese . . . and pop those babies into the oven for 12 minutes, at the end of which you will have some perfectly cooked, deliciously easy egg and bacon tarts.
I always like to dust mine with a tad bit more Parmesan and some chopped Parsley to serve, but that's just me. I like things to look pretty. The Toddster love LOVES these and I guarantee the Toddster in your life will love them as well! (At least I hope he will! There's bacon. Who doesn't love bacon!)
*Quick and Easy Bacon and Egg Tarts*
It doesn't get any easier, quicker or tastier than this. These make a great weekend breakfast! Our crescent rolls over here have six in each tin and so they will separate into 3 individual tarts, each using two triangles. I am not sure how that translates in America.
2 cans of refrigerator crescent rolls
6 large free range eggs
12 slices of smoked streaky bacon, partially cooked
3 TBS freshly grated Parmesan cheese
salt and black pepper to taste
chopped fresh parsley and more Parmesan to serve.
Preheat the oven to 200*C/400*F/ gas mark 6. Butter a large baking sheet. Unroll the crescent rolls, dividing each can into three equal sections. Place them onto the baking sheet, pressing the diagonal perforations in each section together to close. Roll up a 1/2 inch border all the way around each tart base. Break an egg into the centre of each. They will spread out to fill the tart. Sprinkle with some salt and black pepper to taste. Cut each slice of bacon in half crosswise and place 4 half slices on each tart. Sprinkle with some parmesan cheese. Bake in the preheated oven for 10 to 12 minutes, until the edges are golden brown and the eggs are set according to your preference. Serve hot.