Bacon, Egg and Tomato Breakfast Tart


6 sheets Antoniou Fillo pastry
olive oil spray
120ml sour cream
2 tbsp Dijon mustard
6 cherry tomatoes sliced in half
4 rashers streaky bacon
5 eggs
60g grated Parmesan cheese
freshly chopped basil to garnish


Preheat your oven to 200 deg C and spray a 30cm x 20cm shallow, baking tray.

Spray each sheet of fillo with the olive oil spray and lay on top of each other and place into the baking tray. Trim any excess overhanging fillo and bake in the oven for 5 mins.

Whisk the sour cream and mustard and pour in the pre baked fillo tart shell. Add the chopped tomatoes, lay the bacon between the tomatoes and crack the eggs in the empty spaces. Sprinkle with the grated Parmesan cheese and bake in the oven for 15 mins until the eggs have just set.

Allow to cool for 5 mins before garnishing with freshly chopped basil and cutting into individual serves.

Recipe, styling and photography by Souvlaki for the Soul


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