• These crispy-baked breakfast tarts are the perfect way to whip up a scrumptious breakfast or brunch! Start your morning right and indulge your tastebuds with these delicious crispy baked egg tartlets that are guaranteed to become a firm family breakfast favourite.

    Crispy baked egg tartlets

    Serves: 6
    Total Time: 1 hour 5 minutes


    • The crust
    • 1 1/3 cups flour
    • 1/2  cup butter, softened
    • 1/4 cup cheese, finely grated
    • 2 1/2 tbsp water
    • 1 egg, beaten
    • 1/2 tsp salt
    • 1/2  tsp baking powder
    • The filling
    • 2 tbsp oil
    • 1 onion, finely chopped
    • 1/3 cup bacon, diced
    • 2 garlic cloves, finely chopped
    • 1 1/2 cups brown mushrooms, sliced
    • 6 eggs
    • 3 sprigs thyme, leaves picked
    • To serve
    • Sea salt and freshly ground black pepper


    For the crust


    Preheat oven to 180°C and grease 6 small tart tins or a large 6-cup muffin tray.


    Place all ingredients in a large bowl. Mix until combined and a soft dough forms.


    Press pastry evenly into each tin, then line the pastry shell with baking paper. Spoon 2–3 tbsp baking beans into each lined pastry shell and bake for 15 minutes. Remove the baking paper and baking beans and return to the oven for a further 5 minutes.

    For the filling


    Heat oil in a pan over medium heat. Add the onion, bacon and garlic and fry until the onion is soft and translucent, about 5 minutes. Add the mushrooms and cook until all the liquid has been absorbed.


    Place a spoonful of the bacon and mushroom filling into each tart crust, then crack an egg on top. Sprinkle with thyme leaves.


    Bake until the egg white is cooked but the yolk is still slightly jammy, about 10–15 minutes.


    Season to taste before serving.

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    STYLING AND RECIPES: Chiara Turili