Mary Berry’s Scrambled Egg and Bacon Tartlets are a charming, elegant twist on a classic breakfast favorite, transformed into bite-sized parcels of pure delight. Imagine buttery, crisp pastry shells filled with luxuriously soft scrambled eggs and smoky, savory bacon. These tartlets are an ideal combination of textures and flavors: the crunch of the pastry contrasts beautifully with the creamy eggs, while the bacon adds that irresistible salty punch.
Mary Berry, renowned for her knack for making everyday ingredients shine, crafted this recipe to be both simple and impressive. Whether you’re serving them for a brunch party, a cozy breakfast in bed, or even a light supper, these tartlets feel special but don’t require hours in the kitchen. They’re perfect finger food, easy to handle, and packed with flavor.
This recipe showcases Mary’s classic style: straightforward, accessible, and utterly delicious. It’s a brilliant way to elevate scrambled eggs – usually a humble staple – into something that feels indulgent and celebratory.
Mary Berry’s Scrambled Egg And Bacon Tartlets Recipe
Ingredients Needed
To make Mary Berry’s Scrambled Egg and Bacon Tartlets, you’ll want to gather some basic yet high-quality ingredients that really let the flavors shine. Here’s the detailed list:
- Ready-rolled shortcrust pastry: The base of your tartlets. Shortcrust is ideal because it bakes crisp and golden, providing the perfect vessel for the creamy filling.
- Eggs: Fresh large eggs, the star ingredient. Mary’s recipe focuses on soft scrambled eggs, so you’ll want good-quality eggs for that rich, velvety texture.
- Bacon rashers: Choose back bacon or streaky bacon, depending on your preference. Mary’s recipe typically uses bacon that’s nicely crisped but not overly greasy.
- Butter: Essential for both cooking the scrambled eggs and adding richness.
- Milk or cream: A splash added to the eggs before cooking, which ensures they stay soft and fluffy.
- Salt and pepper: To season the eggs perfectly.
- Optional extras: Chives or spring onions for a fresh touch, grated cheese for extra indulgence, or a pinch of nutmeg to enhance the egg flavor.
Each ingredient plays a crucial role in balancing the dish – from the flaky shell to the soft, creamy eggs and smoky bacon.
Equipment Needed
Making these tartlets is wonderfully straightforward, but having the right tools makes the process smooth and enjoyable. Here’s what you’ll need:
- Muffin tin or tartlet tins: To shape and bake the pastry shells perfectly. The tins give you that neat, individual portion size.
- Mixing bowls: For whisking the eggs and combining ingredients.
- Whisk or fork: To beat the eggs and milk together until just combined.
- Non-stick frying pan or skillet: For cooking the bacon and scrambling the eggs. A good non-stick pan helps prevent the eggs from sticking and burning.
- Rolling pin (optional): If you’re not using ready-rolled pastry, you’ll need this to roll out the dough evenly.
- Pastry cutter or sharp knife: To cut the pastry into rounds that fit your tartlet tins.
- Fork: To prick the pastry base so it doesn’t puff up too much when baking.
- Spatula or wooden spoon: For gently stirring the eggs as they cook.
- Oven: Preheated to the right temperature for baking the tart shells and finishing off the tartlets.
Having these handy makes the whole cooking experience efficient and fun!
Instructions To Make Mary Berry’s Scrambled Egg And Bacon Tartlets
Now, let’s get into the heart of the recipe – the step-by-step process that transforms simple ingredients into something truly special.
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Prepare the pastry shells:
Preheat your oven to around 190°C (375°F). Roll out the ready-rolled shortcrust pastry to about 3-4mm thickness if needed. Use a round cutter slightly larger than your tartlet tins to cut out circles of pastry. Gently press the pastry into each tin, trimming any excess. Prick the base lightly with a fork to prevent bubbling during baking.
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Blind bake the pastry:
Line each pastry case with baking parchment and fill with baking beans or rice to keep the base flat. Bake for about 12-15 minutes until the pastry is lightly golden and set. Remove the beans and parchment, then bake for another 3-5 minutes to dry out the base fully. This ensures a crisp shell that won’t go soggy with the filling.
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Cook the bacon:
While the pastry is baking, heat a non-stick frying pan over medium heat. Fry the bacon rashers until crispy but still tender. Remove from the pan, drain on kitchen paper, then chop into bite-sized pieces.
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Make the scrambled eggs:
In a bowl, beat the eggs with a splash of milk or cream, seasoning generously with salt and pepper. Melt a knob of butter in the frying pan over low heat. Pour in the eggs and stir gently with a spatula, cooking slowly to achieve soft, creamy curds. This part takes patience – slow cooking is key to perfect scrambled eggs.
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Assemble the tartlets:
Spoon a generous amount of scrambled eggs into each pastry shell. Scatter the crispy bacon pieces over the top. If you’re using chives or cheese, sprinkle these on now.
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Final bake (optional):
Pop the filled tartlets back into the oven for 5 minutes to warm everything through and allow flavors to meld, especially if you added cheese.
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Serve and enjoy:
Once out of the oven, let the tartlets cool just slightly – they’re best warm but not scorching hot. Serve them as a delightful breakfast treat, brunch centerpiece, or even an elegant snack.
Tips And Tricks
Mary Berry’s recipes always come with some expert advice, and these tartlets are no exception. Here are some insider tips to ensure your tartlets come out perfect every time:
- Use cold butter in the pastry: If making your own pastry, cold butter cut into flour helps create that beautifully flaky texture.
- Don’t overbeat the eggs: Mix just enough to combine. Overbeating can make the eggs tough.
- Cook eggs slowly on low heat: This is the secret to soft, creamy scrambled eggs. Rushing this step leads to dry, rubbery results.
- Blind bake thoroughly: The crispness of the tart shell is crucial to contrast with the soft filling.
- Try different bacon types: Back bacon has a meatier texture, while streaky bacon gives more fat and crunch. Choose what you like best.
- Add herbs: Fresh chives or parsley add a fresh, bright note that cuts through the richness.
- Serve immediately: These tartlets taste best fresh out of the oven or within a short window, as the pastry can soften if left too long.
Mary Berry’s Scrambled Egg and Bacon Tartlets are a brilliant example of how simple ingredients, treated with care and attention, can become something truly special. The recipe perfectly balances textures – the crunch of the pastry, the silky eggs, and the crisp bacon – and flavors that feel both comforting and elegant.
Whether you’re looking to impress guests at a brunch or simply want to treat yourself to an indulgent breakfast, these tartlets deliver. They showcase Mary Berry’s hallmark approach: accessible cooking that doesn’t compromise on taste or style.
So, next time you crave a breakfast that feels a bit fancy without the fuss, give these tartlets a go. You’ll find yourself coming back to this recipe again and again, enjoying every buttery, smoky, creamy bite.
Easy Recipe Variations For Mary Berry’s Scrambled Egg And Bacon Tartlets
Mary Berry’s classic Scrambled Egg and Bacon Tartlets are a perfect blend of buttery, flaky pastry topped with soft, creamy scrambled eggs and smoky, crispy bacon. But here’s the fun part-this recipe is wonderfully adaptable. Whether you want to tailor it for different tastes, add a dash of sophistication, or sneak in some extra nutrition, there are plenty of easy twists you can try without complicating the process.
1. Cheese Infusion:
Adding cheese elevates these tartlets from simple to sensational. Soft cheeses like cream cheese or mascarpone mixed into the scrambled eggs create a silky texture and a gentle tang. For a sharper bite, sprinkle grated cheddar or parmesan over the eggs just before baking or broiling for a golden, bubbly topping.
2. Herb Boost:
Fresh herbs bring a vibrant lift. Think chives, parsley, tarragon, or dill finely chopped and folded into the eggs. Thyme or rosemary can add earthier notes. Imagine the aroma wafting from your kitchen as these herbs mingle with the warm bacon and eggs-an irresistible sensory delight.
3. Veggie Variations:
Want to add color and texture? Sautéed mushrooms, caramelized onions, or wilted spinach work beautifully. Roasted cherry tomatoes provide bursts of sweetness and acidity. These veggies can be layered beneath or mixed into the eggs for a more substantial bite.
4. Bacon Alternatives:
For those who prefer a twist on the classic, try pancetta, streaky bacon, or even smoked salmon for a pescatarian option. Alternatively, for a veggie-friendly or lighter version, crispy halloumi or tempeh bacon can be delicious substitutes that maintain that satisfying umami flavor.
5. Spicy Kick:
If you like a bit of heat, add a dash of smoked paprika, cayenne, or even a few slices of fresh chili to the egg mixture. A little hot sauce on the side can also complement the rich flavors perfectly.
6. Pastry Choices:
Mary Berry’s original recipe often uses shortcrust pastry, but puff pastry offers a lighter, flakier texture. For a gluten-free option, you could experiment with a potato or almond flour-based crust, though these require some extra care to get right.
These variations mean you can tailor the tartlets to suit breakfast, brunch, or even a light supper, keeping the base concept fresh and exciting every time.
Storing Leftovers
If you’re lucky enough to have leftovers-which, let’s be honest, can be rare with such deliciousness-knowing how to store them properly can keep your tartlets tasting great for longer.
1. Cooling First:
Always allow the tartlets to cool completely at room temperature before storing. Storing warm food can cause condensation inside containers, leading to soggy pastry and potential bacterial growth.
2. Refrigeration:
Place the cooled tartlets in an airtight container. If you have multiple tartlets, separate layers with parchment or wax paper to prevent sticking. Stored this way, they’ll keep well in the fridge for up to 2-3 days.
3. Freezing:
For longer storage, freezing is a great option. Wrap each tartlet individually in cling film and then place them in a freezer-safe bag or container. They can last for up to a month in the freezer without significant loss of flavor or texture.
4. Reheating:
To reheat, avoid the microwave if possible, as this can make the pastry soggy and the eggs rubbery. Instead, warm them in a preheated oven at 180°C (350°F) for about 10-15 minutes until the pastry is crisp and the filling is heated through. If frozen, let them thaw overnight in the fridge first for best results.
With these tips, you can enjoy the magic of Mary Berry’s tartlets even days after the initial baking session, making them perfect for meal prep or a quick, elegant snack.
What To Eat With Mary Berry’s Scrambled Egg And Bacon Tartlets?
These tartlets are wonderfully versatile, but pairing them with the right sides can turn a simple meal into an unforgettable feast.
1. Fresh Salad:
A crisp, peppery salad is a perfect foil for the rich, buttery tartlets. Think baby spinach or rocket leaves tossed with a light lemon vinaigrette or a balsamic drizzle. Adding crunchy elements like toasted pine nuts or seeds can add texture contrast.
2. Roasted or Grilled Vegetables:
Lightly charred asparagus, roasted cherry tomatoes, or grilled courgette ribbons add a smoky freshness. Their natural sweetness and slight bitterness balance the savory eggs and bacon beautifully.
3. Soup on the Side:
A bowl of homemade tomato or butternut squash soup served alongside your tartlets creates a cozy, comforting combo. The warmth and moisture of the soup complement the flaky pastry and creamy eggs perfectly.
4. Fresh Fruit:
For a brunch setting, serve with fresh fruit like berries, sliced melon, or citrus segments. Their juicy brightness cuts through the richness and adds a refreshing finish.
5. Beverages:
Pair with a sparkling mimosa or a freshly brewed cup of strong coffee for a luxurious start to the day. Alternatively, a crisp white wine or a light rosé can make the tartlets an elegant light supper option.
This mix-and-match approach means you can customize your meal based on the occasion-whether it’s a quick weekday breakfast or a leisurely weekend brunch.
Conclusion
Mary Berry’s Scrambled Egg and Bacon Tartlets are a quintessentially British delight-comforting, elegant, and utterly delicious. Their beauty lies in their simplicity and adaptability. With just a handful of ingredients, you create a dish that’s rich in texture and flavor, but also open to endless creative variations.
From the flaky pastry base to the creamy scrambled eggs and smoky bacon topping, these tartlets strike the perfect balance between indulgence and homeliness. They’re easy to make, great for sharing, and lend themselves perfectly to storage and reheating, so you can enjoy them beyond just one meal.
Pairing them with fresh salads, roasted veggies, or vibrant fruit elevates the experience further, transforming a simple tartlet into a complete, satisfying meal. Whether you stick to Mary’s classic recipe or experiment with cheese, herbs, and alternative proteins, these tartlets promise comfort and joy with every bite.
In short, they’re a must-try recipe for anyone who loves the magic of good food made simple-perfect for breakfast, brunch, or even a light supper. So, next time you want a dish that’s quick, tasty, and endlessly customizable, remember Mary Berry’s Scrambled Egg and Bacon Tartlets and get ready to savor every flaky, creamy mouthful.
FAQs
What Ingredients Are Needed For Mary Berry’s Scrambled Egg And Bacon Tartlets?
To make Mary Berry’s scrambled egg and bacon tartlets, you will need the following ingredients: ready-made shortcrust pastry, eggs, milk, butter, bacon, salt, pepper, and optional herbs such as chives or parsley. The bacon should be cooked and crumbled, and the eggs are gently scrambled to create the creamy filling for the tartlets.
Can I Make Mary Berry’s Scrambled Egg And Bacon Tartlets Ahead Of Time?
Yes, you can prepare the tartlets ahead of time. You can assemble the tartlets by cooking the pastry shells and preparing the scrambled eggs and bacon filling. Store the unbaked tartlets in the fridge for up to 24 hours before baking them. Alternatively, you can bake the tartlets, let them cool, and store them in an airtight container for up to two days. Reheat them in the oven before serving for the best results.
Can I Substitute Any Ingredients In Mary Berry’s Scrambled Egg And Bacon Tartlets Recipe?
Yes, there are a few substitutions you can make based on dietary preferences or availability of ingredients. For instance, you can use a gluten-free pastry to make the tartlets gluten-free. You could also swap bacon for other proteins like cooked ham, sausage, or even a vegetarian option like sautéed mushrooms. If you prefer dairy-free options, use non-dairy butter and a dairy-free milk alternative like almond or oat milk.
