Looking for a special recipe to treat your loved one with on Valentines Day morning? These delicious bacon and egg puff pastry hearts are fabulous for it!
Bacon and egg puff pastry hearts
Ingredients
- Bacon and egg hearts
- 1 x 400g roll frozen puff pastry, thawed
- 5 eggs
- 30ml (2 tbsp) harissa paste
- 4 rashers streaky bacon
- salt and freshly ground black pepper, to taste
- fresh basil leaves, to serve
- roasted cherry tomatoes, to serve
Instructions
Preheat the oven to 220°C and grease and line a baking sheet.
Roll out the puff pastry and, using a 10cm-wide heart stencil or cookie cutter, cut out 4 hearts and place on the prepared baking sheet. Using the remaining puff pastry, cut out another 4 hearts and use a smaller heart stencil or cookie cutter to cut out the middle. You should be left with a 0,5cm border.
Whisk one egg and use to brush the borders of the hearts then stick the cut-out on top. Prick the centre of the heart with a fork and brush the entire heart with egg wash. Bake in the oven until puffed and golden, 15 – 20 minutes. Remove from oven. Leave the oven on.
Spread the harissa paste inside each heart then arrange the bacon around the inside edges.
Working with one egg at a time, crack into a separate bowl then pour an egg into each tart. Return to the oven and bake until the eggs are cooked through, about 5 minutes. Serve the tarts warm with the fresh basil leaves and roasted cherry tomatoes.
ALSO SEE: Red velvet hearts with whipped cream
Red velvet hearts with whipped cream
