Mary Berry Scrambled Egg and Bacon Tartlets are made with croustade cases, smoked back bacon, eggs, butter, crème fraîche, chives, and seasoning. This easy tartlet recipe creates a tasty breakfast or brunch dish that takes about 20 minutes to prepare and can serve up to 24 people.
This Scrambled Egg and Bacon Tartlets Recipe Is From Absolute Favourites Cookbook by Mary Berry
Mary Berry Scrambled Egg And Bacon Tartlets Ingredients
- 24 ready-made croustade cases (1 packet)
- 3 rashers smoked back bacon
- 5 large eggs
- 15g butter / ½ oz butter
- 1½ tbsp full-fat crème fraîche
- 1 tbsp snipped chives
- Salt and freshly ground black pepper
How To Make Mary Berry Scrambled Egg And Bacon Tartlets
- Heat croustades: Follow the packet instructions to warm the croustade cases. While they are heating, fry or grill the bacon on both sides until crispy. Snip the bacon into small pieces and place them in the oven to keep warm with the croustades.
- Scramble eggs: Beat the eggs and season them well with salt and pepper. Melt the butter in a pan and cook the eggs over medium heat, stirring frequently until they are just scrambled and still soft. Stir in the crème fraîche and most of the chives.
- Assemble tartlets: Spoon the scrambled eggs into the warm croustades. Scatter the crispy bacon pieces and the reserved chives on top. Add a grinding of black pepper to each tartlet and serve warm.
Recipe Tips
- Don’t overcook the eggs: Remove the eggs from the heat while they are still slightly runny. They will continue to cook in the residual heat, giving you perfectly soft scrambled eggs.
- Crisp the bacon properly: Make sure the bacon is fully crispy before cutting it. This adds a nice crunchy texture to contrast with the soft eggs.
- Warm the croustades: Ensure the croustade cases are warm before adding the scrambled eggs. This helps keep the tartlets from getting soggy and enhances the overall taste.
- Assemble just before serving: To keep the tartlets fresh and prevent the croustades from softening, assemble them right before serving. This ensures they stay crisp and delicious.
What To Serve With Scrambled Egg and Bacon Tartlets?
These crispy Scrambled Egg and Bacon Tartlets pair well with a fresh fruit salad, roasted tomatoes, sautéed mushrooms, or a light green salad. They can also be served alongside buttered toast, hash browns, grilled asparagus, or smoked salmon for a tasty breakfast or brunch.
How To Store Leftovers Scrambled Egg and Bacon Tartlets?
- Refrigerate: Let the leftover tartlets cool to room temperature. Then, put them in an airtight container and store them in the fridge for up to 2 days. Keep them from getting soggy by not stacking them.
- Freeze: Freezing is not recommended for these tartlets because the eggs can get watery and the croustades might become soft. It’s best to keep them in the fridge as described.
Mary Berry Scrambled Egg and Bacon Tartlets Nutrition Facts
Serving Size: 1 tartlet
- Calories: 103
- Total Fat: 7g
- Saturated Fat: 3g
- Cholesterol: 93mg
- Sodium: 156mg
- Potassium: 47mg
- Total Carbohydrate: 5g
- Dietary Fiber: 0g
- Sugars: 1g
- Protein: 4g
Try More Mary Berry Recipes:
Mary Berry Scrambled Egg and Bacon Tartlets
Description
Mary Berry Scrambled Egg and Bacon Tartlets are made with croustade cases, smoked back bacon, eggs, butter, crème fraîche, chives, and seasoning. This easy tartlet recipe creates a tasty breakfast or brunch dish that takes about 20 minutes to prepare and can serve up to 24 people.
Ingredients
Instructions
- Heat croustades: Follow the packet instructions to warm the croustade cases. While they are heating, fry or grill the bacon on both sides until crispy. Snip the bacon into small pieces and place them in the oven to keep warm with the croustades.
- Scramble eggs: Beat the eggs and season them well with salt and pepper. Melt the butter in a pan and cook the eggs over medium heat, stirring frequently until they are just scrambled and still soft. Stir in the crème fraîche and most of the chives.
- Assemble tartlets: Spoon the scrambled eggs into the warm croustades. Scatter the crispy bacon pieces and the reserved chives on top. Add a grinding of black pepper to each tartlet and serve warm.
Notes
- Don’t overcook the eggs: Remove the eggs from the heat while they are still slightly runny. They will continue to cook in the residual heat, giving you perfectly soft scrambled eggs.
- Crisp the bacon properly: Make sure the bacon is fully crispy before cutting it. This adds a nice crunchy texture to contrast with the soft eggs.
- Warm the croustades: Ensure the croustade cases are warm before adding the scrambled eggs. This helps keep the tartlets from getting soggy and enhances the overall taste.
- Assemble just before serving: To keep the tartlets fresh and prevent the croustades from softening, assemble them right before serving. This ensures they stay crisp and delicious.
Mary Berry Scrambled Egg and Bacon Tartlets