Ingredients | Serves 6-8
- 1 Packet All Butter Frozen Puff Pastry, thawed and fridge cold
- 150g Italian Mozzarella Di Bufala Campana
- 1 Pack Whiskey Smoked Dry Cured Irish Back Rashers
- 2 Tbsp Tomato Kasundi Spiced Chutney Italian
- 10 sun Dried Tomatoes, cut into thin strips
- 4 Corn Fed Eggs
- 2tbsp Handmade Hot Chilli Sauce
Method
1. Preheat the oven to 200°C Fan (400°F). Roll out the puff pastry to a large rectangle measuring 24cm X 32cm and place on a parchment lined baking tray.
2. Cut a 5cm border around the edge of the pastry to allow the edges to puff up and rise when baking. Spread the tomato kasundi chutney over the centre of the pastry then tear the mozzarella and scatter half of the cheese on top.
3. Lay the rashers across the centre of the pastry, folding them slightly to allow for little pockets to catch the eggs, sprinkle over the strips of sun-dried tomatoes
4. Crack the eggs onto the tart, top with the remaining torn mozzarella and drizzle over some hot chilli sauce. Transfer the tray to the oven and cook for 20–25 minutes until golden and the eggs are just cooked. Serve with the remaining chilli sauce.
Irish Ham & Cheddar Breakfast Muffins
Ingredients | Makes 12
- 320g Self-Raising Flour
- 140g Tomato Relish, plus extra to serve
- 2 Packs Thinly Carved Honey & Clove West Cork Ham, shredded
- 75g Baby Spinach Leaves, finely chopped
- 1 Pack Chives, finely chopped
- 150g West Cork Co-Op Drinagh Vintage Cheddar, grated
- 100ml Italian Extra Virgin Olive Oil
- 250ml Milk
- 2 Free Range Corn Fed Large Eggs
- Sea Salt & Cracked Black Pepper
Method
Preheat the oven to 180°C Fan (350°F). Place the flour, relish, ham, spinach, chives, cheddar, oil, milk, eggs, salt and pepper in a large bowl and mix until just combined.
Divide the mixture between 12 muffin tins lined with paper cases and cook for 25-30 minutes or until cooked when tested with a skewer.
Turn out onto a wire rack to cool slightly. Serve with the extra tomato relish.