Mary Berry Scrambled Egg and Bacon Tartlets

The first time I made these, I was in a rush hosting a weekend brunch, the kind where everyone shows up at once and expects you to be charming and feed them. I had croustade cases from a posh deli, eggs that were maybe a day from their prime, and zero plan. I overcooked the bacon (solid), under-salted the eggs (bland), and assembled too early—soggy bottoms everywhere. But once I slowed down, crisped the bacon properly, and added crème fraîche at the end… game-changer. These are now my no-fuss, show-off solution when I want to feel fancy without flipping a single pancake.

WHAT MAKES THIS RECIPE SPECIAL

These aren’t just mini quiches in disguise. They’re more elegant, less fussy, and seriously crowd-pleasing.

• Ready-made croustades: No pastry making. No blind baking. Just pop them in the oven and go.
• Crème fraîche in the eggs: Adds creaminess without making things gloopy.
• Hot + cold contrast: Warm, soft eggs in a crisp shell with salty bacon on top? Absolute win.

The key? Scramble the eggs gently, and assemble last minute. Trust me, a soggy croustade is nobody’s friend.

INGREDIENTS + WHY THEY MATTER

• Croustade cases (24) – Pre-made and crisp. Perfect little edible bowls. Don’t overheat them or they go brittle.
• Smoked back bacon (3 rashers) – Salty crunch. I tried streaky once—it worked, but needed more trimming.
• Eggs (5 large) – The star of the show. You want them soft, not stiff.
• Butter (15g) – For flavour and silkiness. Don’t skimp.
• Crème fraîche (1½ tbsp) – Stirred in right at the end. Cools the eggs slightly and makes them luscious.
• Chives (1 tbsp, snipped) – Fresh lift and colour. You could use spring onions in a pinch.
• Salt + pepper – Be generous. Under-seasoned eggs taste sad.

MAKING IT YOURS (WITHOUT RUINING IT)

• No bacon? Use crispy pancetta or smoked salmon shreds.
• Veggie version? Sautéed mushrooms or roasted cherry tomatoes are lovely.
• Gluten-free? Use GF pastry shells or serve the eggs and toppings on cucumber rounds.
• Add cheese? A pinch of parmesan on top works well—just don’t mix it into the eggs.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Soggy croustades	Assembled too early	Only fill just before serving
Rubbery eggs	Cooked too long or too hot	Pull from heat while still slightly soft
Flavourless bites	Underseasoned eggs	Salt the eggs before cooking
Bacon lost its crunch	Covered and kept warm too long	Keep warm uncovered in the oven

HOW TO MAKE MARY BERRY’S SCRAMBLED EGG AND BACON TARTLETS

Warm the Croustades
Follow packet instructions to gently heat the cases in the oven. Don’t let them go too dark or they’ll crack.

Cook the Bacon
Grill or fry the bacon until it’s crisp. Snip into small pieces with scissors and pop them back in the oven to stay warm and crunchy.

Scramble the Eggs
Whisk the eggs with salt and pepper. Melt the butter in a non-stick pan and cook the eggs over medium heat, stirring constantly. Pull them off the heat when they’re still soft and slightly glossy. Stir in crème fraîche and most of the chives.

Assemble the Tartlets
Spoon warm scrambled eggs into each croustade. Sprinkle over bacon and remaining chives. Add a twist of black pepper.

Serve Immediately
These are best eaten warm—before the croustades even think about softening.

TIPS FROM MY KITCHEN

• I always beat the eggs in a jug—it pours neatly into the pan and saves on mess.
• If the croustades feel too light, double-stack them for extra crunch.
• I add the crème fraîche off the heat—it cools the eggs just enough and keeps them soft.
• For a dinner-party spin, serve these with prosecco and a tray of tiny roasted tomatoes.

STORAGE + SERVING

• Fridge: Store leftovers (assembled) in a single layer for up to 2 days. Not as crisp, but still tasty.
• Freezer: Not worth it. Eggs go rubbery, and croustades turn soft.
• Reheat: Low oven for 5 minutes. Don’t microwave—they lose all texture.
• Serve with: Fresh fruit salad, roasted tomatoes, or smoked salmon on the side.

FREQUENTLY ASKED QUESTIONS

Q: Where can I find croustade cases?
A: Most large supermarkets or online baking shops carry them. Or try mini pastry shells as a sub.

Q: Can I make these in advance?
A: You can prep the eggs and bacon ahead—but assemble right before serving to keep the texture perfect.

Q: Can I use scrambled egg mix from a carton?
A: Honestly? Not recommended. You want that fresh egg flavour—it makes a difference.

Q: What if I don’t have crème fraîche?
A: Use a splash of cream or a knob of cream cheese stirred in at the end.

Q: Can I scale this down for fewer people?
A: Absolutely. Halve the eggs and bacon, use fewer croustades, and you’re good.

Try More Recipes:

• Mary Berry Perfect Poached Eggs
• Mary Berry Eggs and Broccoli Royale
• Mary Berry Sea Bass With Creamy Lemon Sauce