Bacon and Egg, Twisted.

A quick and easy finger food idea

With all the talk about our econnomy spiralling downwards yet the price of almost everything climbing upwards, a group of friends and I decided that to save some money we too can prepare an extravagant three course meal. Ideally, our lavish spread would have consisted of: Sesame tempura oyster; steamed scallops garnished with juliened spring onion and ginger, bathed in a light soy sauce dressing; grilled button mushroom, stuffed with a mixture of ricotta, fetta cheese and pieces of fried bacon bits; and our own twist on the usual bacon and egg. The main meal would consists of crackling skin pork and whole grilled salmon stuffed with bunches of fresh herbs served with home made tartare sauce. Finally, the piece de resistance would be the creme brulee with strawberry compote. 

Looking back on our planned menu, I would have to admit we were a little ambitious. However, despite time constraints and the lack of help from the four guys (Thanks to the Xbox 360), the four girls were able to pull off the majority of dishes on our set menu. One of the items which impressed us most (and one of the simplest) was our twisted version of bacon and eggs. 

Ingredients for the Bacon and Egg Tart

Ingredients:

• 1 Bag of white bread
• 2 teaspoon of Balsamic vinegar
• 2 -3 teaspoon of Caster sugar
• Half a brown onion finely chopped
• 150g of smoked salmon (For the non pork eaters)
• 10 pieces of freshly sliced prosciutto
• 4 eggs
• 2/3 cup cream
• Salt for tasting
• Thinly sliced spring onion

Method:

For the Tart

1. Use a rolling pin to flatten the slices of bread to approximately 3mms, the thinner the better.
2. Use a round biscuit cutter to cut out the bread whites.
3. Butter both sides of the round flat pieces generously, then place into biscuit trays. Ensure that the base has been pricked with a fork.
4. Bake in 150 degrees celsius fan forced oven for approximately 5 minutes. Keep a constant eye on the cooking process, as the bread is very thin, therefore can be easily burnt.
5. Once golden brown, remove and allow to cool.

For the Scrambled Egg (Adapted from Bill Granger’s recipe)

1. In a bowl, whisk together 2 eggs, 1/3 cup of cream and a pinch of salt.  
2. Place a tablespoon of butter into a hot non stick frying pan, until melted, not burnt.
3. Pour the egg mixture into the pan and leave for 20 seconds. Then using a wooden spoon, quickly bring the edges of the mixture into the centre in a folding motion. Leave for another 20 seconds, then repeat the folding process. 
4. Immediately transfer the egg onto a plate. Don’t be alarmed if it has a gluggy consistency, as the cooking process will still continue once turned onto the plate.
5. Repeat steps 1 to 4 using the remaining ingredients.

For the Caramelised onion 

1. Place one teaspoon of butter into a hot frying pan, once melted add the finely chopped onion.
2. Add 2 teaspoon of caster sugar to the mixture. Turn down the heat and allow to caramelise. This will take approximately 1-2 minutes. 
3. Once the onion is soft and caramelised, add 2 teaspoon of Balsamic vinegar. Add more vinegar or sugar to taste.
4. Once satisfied with the taste, remove from heat source and allow to cool

To Assemble:

1. Scoop half a tablespoon of the scrambled egg into the tart.
2. Position half a teaspoon of the caramelised onion onto the scrambled egg.
3. Depending on taste, add either a small or large piece of prociutto or smoked salmon atop the scrambled egg and garnish with some spring onion.

Salmon and Egg Tart

Prosciutto and Egg Tart

8 Comments

1. Reemski

   October 29, 2008

   

   oooh, they look so pretty! and tasty!

   Reply
2. linda

   October 30, 2008

   

   Thanks Reemski. What makes it better is that it’s soo simple to make =D

   Reply
3. Arwen

   October 30, 2008

   

   Lovely presentation!

   Reply
4. linda

   October 31, 2008

   

   Thanks Arwen. Boyfrieds are actually good for something =)

   Reply
5. We Are Never Full

   November 4, 2008

   

   what a cute idea! i’m thinking of all the other ways to change up the ‘filling’.

   Reply
6. linda

   November 5, 2008

   

   Thanks We Are Never Full. I think the bread tart is very versatile, therefore you can substitute the filling for anything. I guess that’s the fun in experimenting =D

   Reply
7. cook show and tell ? | eatshowandtell

   January 18, 2009

   [...] can find the recipe here. We used the recipe from Bill Granger’s famous eggs and added a ‘bacon and egg’ [...]

   Reply
8. abercrombie

   March 19, 2009

   

   I LOVE THIS! =))

   particularly love how the tarts are made of bread – so clever!

   sometimes clean and simple does this trick… perfect example… will be trying this out in the week to follow

   Reply

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