A very lovely breakfast dish that needs little skill in the kitchen – these look so pretty on the plate and really are quick to make. Pre-prepare the spinach and bacon the day before, and even create the fillo nests and keep covered in the fridge overnight. Five minutes is all it needs to ‘build’ the tarts then sit back and let the oven do the work.
INGREDIENTS for four
8 x sheets fillo pastry
150gm melted salted butter
150gm baby spinach, wilted and squeezed dry
4 x extra large eggs
4 x bacon rashers, fried and chopped
chilli condiment (optional)
COOKS TIPS
- A bristle pastry brush works infinitely better than a silicon one to cover pastry with melted butter – it doesn’t drag and pull the delicate pastry.
- Once tarts are in the oven, keep an eye on them. Every oven is different so the temperature may need to be dropped or raised slightly to get that perfect balance of crisp pastry and oozy yolk.
- Use Antoniou fillo or if you want the best, then search out Careme Fillo Pastry from independent grocers in the freezer section. Both are Australian brands.
- If buying frozen fillo ensure it is fully defrosted in the fridge before using. This makes the thin sheets so much more likely not to tear and is generally easier to use – even bring it out of the fridge for a couple of hours before using , if time permits.
- My favourite chilli condiment is Krunchilli made in Dunsborough WA.
- Serve roasted tomatoes alongside the tarts.
- Crumble feta over egg before baking.
- Scatter over finely chopped chives or parsley on serving.
METHOD
- Preheat oven to 200°C for at least 10 minutes. This really matters as a hot oven means crisp, golden filo and an egg that cooks just right at the same time.
- Lay one sheet fillo pastry on the bench and brush well with melted butter. Place a second sheet on top at an angle to form a cross shape and brush again. Gently pinch in opposite corners to create a loose little nest big enough to house the spinach and egg, then transfer it to a non-stick paper lined baking tray.
- Using your fingers, press down the centre to make a cavity. Spread out a quarter of the wilted spinach into the base, scatter over a little chopped bacon, then carefully crack your egg on top.
- Bake for 8 minutes, until the pastry is beautifully golden and the egg is just set but still a little wobbly.
- Season with salt and pepper, then finish with a spoonful of your favourite chilli condiment just before serving.