Description
With just a few ingredients, you will be able to quickly assemble these Bacon and Egg Galettes. Caramelised onion, bacon and egg sit on a golden, crispy, flaky pastry base.
Ingredients
- 2 tsp olive oil
- 5 shortcut bacon rashers
- 1 medium brown onion
- 1 sheet butter puff pastry (22 ½ cm/9” squareSee Note 1)
- 5 small eggs (See Note 3)
- sea salt and black pepper (to taste)
- fresh Italian/flat-leaf parsley to garnish (optional)
Method
- If time permits, defrost the pastry in the refrigerator. However, this is not always suitable so you can defrost the pastry on the kitchen bench if necessary. Just ensure that the pastry remains chilled. Return it to the refrigerator if the pastry defrosts before you are ready to add the topping.
- Preheat your oven to 200 Degrees C (390 F).
- Finely dice the onion, and chop the bacon into small pieces.
- Heat up a frying pan, and add of oil to the pan. Once heated, add the chopped bacon and onion. Fry until golden brown – this usually takes about 10-15 minutes. Stir regularly to ensure the mixture doesn’t stick. Set mixture aside to cool down.
- Line a tray with baking paper. Cut your pastry into squares that are approximately 12.5cm/5”. It is easier to assemble pastries on the baking tray.
- Distribute the bacon and onion mixture on top of the pastry squares.
- Make a well in the centre of the pastry, being careful to leave a small border around the edge.
- Fold up the sides of the pastry. Press firmly to secure the edges. Brush with a little egg wash.
- Add egg to the centre of the pastry, in the well.
- Baked at 200 Degrees C for 10 minutes, or until golden brown.