The perfect blend with eggs and bacon inside a tart case made of puff pastry that is enhanced with mushrooms. A delicious and easy method to enjoy Sunday brunch with your loved ones and family.
- In an enormous frying pan on medium-high temperature. Cook mushrooms for about 4 minutes or until they are golden. Add thyme and bacon, and cook for a couple of minutes or till the bacon becomes cooked. Add capsicum and cook for 2 minutes.
- Bake at 200°C until forced. Lightly grease 6x 10.5cm (base) open base tart tins with flutes. Utilizing a 14cm cutter, cut out six rounds of pastry. Place the pie in the pans. Make sure to puncture the pans using a fork. Trim the edges
- Place the tins onto a baking tray and bake for up to 15 minutes or until the pastry turns light brown. When the pie is cool enough to be able to hold it, gently press the pastry into the bottom of the tin.
- Break eggs into each pastry shell and top with the mushroom mixture. Bake for 10-12 minutes or till the egg white is cooked and the yolk is slightly runny. Serve with thyme sprigs as a garnish.