Serves: 4

Preparation Time: Approx. 20 minutes
Cooking Time: Approx. 20 minutes


  1. Non-Stick Kitchen Foil
  2. 1 pack ready-rolled all butter puff pastry
  3. 1tbsp milk
  4. 100g crème fraiche (full fat)
  5. 50g grated cheese (such as Lancashire, Cheddar, Emmental or Jarlsberg)
  6. 1 tsp chopped chives, plus a few extra for garnish
  7. 4 rashers good quality dry-cured streaky bacon, each cut into 4 pieces
  8. 8 cherry tomatoes, halved
  9. 4 free-range eggs
  10. Black pepper


  1. Preheat the oven to 180ºC fan/200ºC/Gas 6. Line two baking trays with non-stick kitchen foil (this will ensure the pastry won’t stick to the foil)
  2. Unroll the pastry and trim the edges then cut into four rectangles. Carefully transfer two rectangles onto each tray. Use a small knife to score an inner rectangle about 1cm in from the edges, but don’t cut all the way through. This helps the pastry to puff up at the edges. Brush the edges only with a little milk
  3. Mix the crème fraiche with the cheese and most of the chives then spread onto the middle rectangle of each tart. Add the cherry tomatoes and bacon pieces. Bake for 10 minutes until puffed up but not quite cooked, then remove from the oven
  4. With a teaspoon, push the bacon and tomatoes to the sides to make a well in the middle of each tart. Carefully crack an egg into each. Using your fingers, sprinkle a few drops of water onto each yolk. Return the trays to the oven for a further 7-8 minutes until the eggs are just cooked. You can place a small piece of foil loosely over the eggs for the last few minutes to stop them drying out. Season with black pepper and sprinkle with a few chives before serving

Tip: add a few chopped spinach leaves on top of the crème fraiche mixture and under the bacon and tomatoes before baking

Recipe from Bacofoil.


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