Preparation time is 5minutes
Cook time is 25minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 1 sheet frozen puff pastry, partially thawed
- 2tablespoons basil pesto
- 2tablespoons grated parmesan
- 5mL extra virgin olive oil cooking spray
- 2teaspoons sesame seeds
- 2teaspoons poppy seeds
- 2 rashers Bertocchi Gold Long Rindless Hickory Smoked Aussie Bacon, cut in half
- 4 eggs
- 20grams baby rocket leaves
Description
This free-form breakfast-inspired tart is simple to create and even easier to share with family and friends.
Method
Step 1 of 4
Preheat oven to 220°C/200°C fan-forced. Grease and line a baking tray with baking paper. Using a small, sharp knife, cut pastry to create a 1cm-wide border, ensuring not to cut all the way through the pastry.
Step 2 of 4
Brush inside pastry border with pesto, then sprinkle with parmesan. Spray border edge with oil. Sprinkle with sesame and poppy seeds. Transfer to the prepared tray. Bake for 10 minutes or until pastry is beginning to puff.
Step 3 of 4
Meanwhile, heat a large non-sticking frying pan over medium-high heat. Add bacon and cook for 2 minutes each side or until browned.
Step 4 of 4
Top pastry with bacon. Carefully crack eggs onto pastry. Bake for a further 10 minutes until eggs are medium (or until cooked to your liking), bacon is gold and pastry is puffed. Season with freshly cracked black pepper. Top with rocket. Serve.
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