Egg & Toasts Brunch Tartlets with Maple Fennel Bacon

Egg & Toasts Brunch Tartlets with Maple Fennel Bacon - Candy Coated Culinista

Egg & Toasts Brunch Tartlets with Maple Fennel Bacon – Candy Coated Culinista

I did another cooking club challenge of something I never heard of until I saw the picture; an eggs & toast tartlet. Breakfast isn’t breakfast for me without bacon so I had to add on the maple fennel recipe also. Just add a citrus and a glass of milk and to me this is a well-balanced breakfast. Here’s my picture in the Chateliane gallery.

Slightly Altered From Chatelaine

Yield/Serving: 2
Prep Time: 20 min.
Cook Time: 15-18 min.
Difficulty level is: Medium

Egg & Toasts Brunch Tartlets
Ingredients
• 4 slices of white bread
• 1 tbsp butter
• 1 shallot, thinly sliced
• 1 tbsp maple syrup
• 1 cup baby spinach
• ¼ cup shredded cheese, grated
• ¼ cup sun-dried tomatoes, chopped
• 4 large eggs
• 1/8 tsp salt
• Black pepper, to taste
• Sun-dried tomatoes, to garnish
• Green onion, chopped to garnish

Assembly
1. Pre-heat oven to 375°F.
2. Cut of 5`x5`squares of parchment paper and press into each cup of the muffin pan and spray with cooking oil.
3. Cut crust off the bread slices and flatten using a rolling pin.
4. Press into muffin cups to make a shell and spray with more cooking spray.
5. Toast for 5-7 minutes in the oven.
6. Using frying pan melt butter over medium-high heat.
7. Now add the onions and stir occasionally until soft and brown 12-15 min.
8. Add in the maple syrup and spinach and stir; let the spinach wilt, about 1-2 min.
9. Spoon some of the spinach mixture into each bread shell and sprinkle the sun-dried tomatoes on top.
10. Add a little grated sharp cheddar.
11. Finally crack one egg on top of each tart leaving some egg whites behind and place egg yolk on top..
12. Season with black pepper.
13. Bake in the centre of the oven until the egg whites are set but yolks are runny, 15 to 18 min.
14. Garnish with dried tomatoes and green onion.

Tips
• I found the tarts looked better and keep their shape when I lined it with parchment paper.
• Small eggs are apparently impossible to find. I gave up on my third store search and held back some egg whites from each tart.

Maple Fennel Bacon
From Chatelaine

Yield/Serving: 6
Prep Time: 5 min.
Cook Time: 10 min.
Difficulty level is: Easy

Ingredients
• 6 slices
• 3 tbsp maple syrup
• 1 tsp brown sugar
• 2 tsp fennel seeds
• Black pepper, to taste

Assembly
1. Using a frying pan on medium heat, place bacon in pan.
2. Mix maple syrup, brown sugar and fennel together and brush over bacon.
3. Cook until done.
4. Sprinkle with additional fennel seeds and black pepper.
5. Serve

Tips
• The original recipe called for the bacon to be baked in the oven. Following the instruction given ended in disaster for me and after wasting 7 slices of bacon, I did this stove top and it turned out just as well and less messy.

Please Enjoy

My thoughts
If I’m having breakfast or brunch I will always have bacon & eggs and since both can’t go in the oven at the same time. Stove top for the bacon makes sense to me. This is a great breakfast dish and I can see why it was suggested as a brunch meal. It looks high class but without too much fuss. I added cheese because I thought the tart needed that little something extra. The tartlets were hard to eat and I was debating between knife and fork or by hand. If it’s a brunch I gather knife and fork; a relaxed breakfast for two or with friends and family, hands all the way. The bacon was my favourite part. It was sweet and salty and caramelized and just delicious.

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