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Breakfast tart

Breakfast tart


All the best bits of a fry up in a pie!

  • Feeds 6 Feeds 6
  • Ready in 45 minutes

Each serving contains

  • Energy
    2174kj 523kcal
  • Fat
    High 52%
  • Saturates
    High 70%
  • Sugar
    Low 7%
  • Salt
    High 32%

% of adult’s reference intake | Carbohydrates per serving : 27g


  • 6 Co-op salad tomatoes, sliced thickly
  • 2 tbsp Co-op vegetable oil
  • 300g pack Co-op mushrooms, quartered
  • 2 garlic cloves, crushed
  • 375g pack Co-op ready rolled puff pastry
  • 7 Co-op British free range eggs, 1 beaten
  • 230g pack Co-op Irresistible dry cured smoked streaky bacon rashers
  • ½ x 25g pack flat leaf parsley, chopped, to serve


  1. Preheat the oven to 200°C/fan 180°C/Gas 6
  2. Heat a nonstick griddle or frying pan over a high heat
  3. Brush each slice of tomato with a little of the oil, then griddle for 2-3 mins on each side until lightly charred. Set aside
  4. Toss the mushrooms with the rest of the oil and griddle for 4-5 mins until charred
  5. Stir through the garlic
  6. Roll out the puff pastry on a lined baking tray
  7. Lightly score a 2cm border all the way round, then use a fork to prick the pastry inside the border
  8. Layer on the tomatoes and mushrooms, then brush the pie edge with the beaten egg
  9. Bake for 15 mins, then lay the bacon over the top and cook for another 10-15 mins, until the pastry is golden and the bacon is crispy
  10. Just before the pie is ready, poach the remaining eggs
  11. Remove the pie from the oven, allow to cool slightly, then slice and serve with the poached eggs, and a scattering of parsley

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