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Dinner with Rukmini
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Breakfast Tart with Pancetta, Eggs and Asparagus
Introduction from Rukmini Iyer
Obviously, I couldn’t have a chapter in this book without a puff pastry tart or three. This variation is inspired by an absolutely stunning dish in my pal Richard Burr’s cookbook BIY, which I still remember wolfing down in about three minutes. Try either if you’ve got friends staying over at the weekend. The spring onions help cut the richness of the bacon and eggs.
Ingredients
Method
Preheat the oven to 180°C fan/200°C/gas 6. Lay out the puff pastry on a baking sheet, leaving it on the paper that it came in, and spread it with the mustard, leaving a 1½cm border around the edges.
Lay the pancetta or bacon over the tart from side to side, leaving about a 2½cm gap between the slices, then lay the asparagus over them. Scatter the spring onions around the edges of the veg and bacon as it’ll help prevent the eggs going everywhere later. Transfer the tart to the oven and bake for 15 minutes.
After 15 minutes, remove the tray from the oven and crack the eggs over the tart. Season them well with freshly ground black pepper, then return to the oven and bake for a further 10–15 minutes, until the eggs are cooked to your liking. Serve hot.
NOTE: The fresher the eggs you use here, the more likely they are to behave when you crack them over the tart: the whites will stay together in a neat egg shape.
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From the book
The Quick Roasting Tin
75 fast and simple one dish recipes to revolutionise the way you cook
Leave the hard work to the oven with minimal prep and less washing up
From fast dinners to simple desserts
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