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BACON AND EGG TARTLETS – PHASE 1

INGREDIENTS8785_l

1 quantity short crust pastry
1/2 cup (50g) finely grated Parmesan
1 tablespoon vegetable oil
200g bacon, cut into 3mm strips width ways
100g English spinach leaves, washed
2 tablespoons thin cream
6 eggs
1/2 teaspoon smoked paprika

DIRECTIONS

Step 1
Make 1 quantity short crust pastry adding parmesan to the flour and butter in step 1.

Step 2
Heat oil in a medium non-stick frying pan over high heat. Add bacon and cook, stirring, for 5-6 minutes or until golden. Drain on paper towel.

Step 3
Cook spinach in salted boiling water for 20 seconds or until it wilts. Refresh in iced water. Drain, then wrap in a clean tea towel and squeeze to remove as much liquid as possible. Combine spinach and cream in a food processor. Season with salt and pepper and process for 1-2 minutes or until smooth. Set aside.

Step 4
Preheat oven to 200°C. Grease and flour nine 6cm-diameter (base measurement) tartlet tins. Use a round 6.5cm-diameter pastry cutter to cut pastry into 18 discs. Place on an oven tray lined with baking paper. Place in the fridge for 15 minutes.

Step 5
Working with 9 pastry discs at a time, place 1 disc into each tartlet tin and use your thumbs to press the pastry so that it sits 5mm above the edge of the tin. Prick bases with a fork, then place another nine tartlet tins on top, pressing down to sit neatly inside the pastry cases. Bake tartlets in oven for 10-15 minutes or until lightly golden. Remove tartlet cases from tins and set aside. Grease and flour tartlet tins and repeat with remaining pastry discs.

Step 6
Spoon 1 teaspoon of spinach mixture into each pastry case and make a well in the centre. Crack 1 egg into each tartlet, top with a tablespoon of bacon and sprinkle with smoked paprika. Place tartlets on a heavy-based oven tray, then bake for 8 minutes or until egg is just set. Remove tartlets from cases and serve warm

Serves 3 – By Jess Arroyo

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CLASSIC BACON AND EGGS ON TURKISH TOAST – PHASE 1

INGREDIENTSBacon and Eggs

Eggs (2-3)
Lean bacon (I used weight watchers)
2-3 roma tomato sliced
Turkish bread

DIRECTIONS

Fry up some bacon and keep warm. Mean time, fry eggs till cooked but egg has not set.
Toast bread.
Arrange bread with tomato, bacon and egg. Squeeze some bbq sauce over it. Dig in!

Serves 1 – By Jess Arroyo

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