Bacon and Egg Galettes

Bacon and Egg Galettes. A recipe by It's Not Complicated Recipes.
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Bacon and Egg Galettes. A recipe by It's Not Complicated Recipes.

Many people say that breakfast is the most important meal of the day. I present to you a very delicious way to start your day: my Bacon and Egg Galettes.

Caramelised onions, tasty bacon, a delicious egg, all contained within a flaky pastry case. This is an ideal breakfast or brunch, and best of all, it is really simple to make!

I recently had the chance to share a similar recipe on the blog, my Spinach and Feta Galettes. It is a recipe that I have been making since my school days, (which, well, are a few years ago now!) and has been a family favourite ever since. Since I hit publish on that post, I have been keen to share some other variations of the galette – a delicious, rustic tart, that looks impressive but is so simple to make.

Bacon and Egg Galettes. A recipe by It's Not Complicated Recipes.

I use these ingredients in my Bacon and Egg Galettes:

Bacon:

I have used a good quality shortcut bacon here. I always feel you can tell the quality of bacon when you cook it – if the bacon starts to spit a lot in the pan, this tends to indicate that the bacon has high water content. Higher quality bacon should not spit nearly as much.

Rashers of bacon on wooden board.

Eggs:

In general, my recipes call for large eggs. In this recipe, I prefer to use small, chicken eggs, to ensure they fit perfectly in the nest of onion and bacon. On this occasion, I have used some wonderful eggs gifted to me by a friend.

If your eggs are large, this is no issue – I would recommend cracking the egg into a small teacup first, so you can control the amount of egg white that goes into the galette. And if you have some leftover? Not a problem – you can use it as an egg wash on your pastry!

Fresh eggs on hessian.

Frozen Butter Puff Pastry:

An ingredient I always have on hand! In general, I make most of the recipes on my website completely from scratch. However, I must confess to drawing the line at puff pastry. For a special occasion, I certainly would make my own.

As this food blog is all about simple and delicious recipes, I highly recommend using frozen puff pastry. I prefer to use butter puff pastry, for an extra flaky pastry base.

Sheet of puff pastry on wooden board.

Brown Onions:

The brown onion, also known as the yellow onion, is the one you use most frequently. I have made this recipe before with both the white and red onion, however, so you can certainly substitute with these.

Basket of brown onions.

How I make the Bacon and Egg Galettes:

Ideally, I defrost the pastry sheets in the refrigerator but if I’m short of time I defrost the pastry on the kitchen bench. It is, however, essential that the pastry not become warm, it must stay chilled.

Then, I prepare my bacon and onion mixture. I finely dice my onion and bacon and caramelise in a little olive oil. The mixture is then set aside to cool slightly.

Bacon and Egg Galettes. A recipe by It's Not Complicated Recipes.

Once I am ready to assemble my galettes, I cut the pastry squares into 4 pieces and place them on a baking tray which I line with non-stick baking paper. It is easier to assemble the tarts whilst they are on the tray than to move them after they have been assembled.

I top my pastry squares with the bacon and onion mixture and make a little well in the centre. Carefully, fold the edges of the pastry evenly, to make a small border. I crack my egg, either directly onto the pastry in the well in the centre, or into a small cup. A little egg wash around the edges of the pastry, and they are ready for the oven.

I prefer to make individual Bacon and Egg Galettes when I am entertaining, but if it is just the family, it is lovely to make one large galette and cut into slices for serving.

Bacon and Egg Galettes. A recipe by It's Not Complicated Recipes.

When it comes to serving:

The Bacon and Onion Galettes are delicious straight from the oven. They’re also very enjoyable at room temperature, making them ideal to serve on a brunch buffet table.

The Galettes can be made in advance, and either stored in the refrigerator or frozen. They reheat well, at lower oven temperature. If you have frozen your pastries, I recommend defrosting prior to reheating.

When serving the Galettes, I garnish with a sprinkle of chopped fresh parsley and place on a large white platter for people to share. Alternatively, they are delicious served with a fresh green salad.

Bacon and Egg Galettes. A recipe by It's Not Complicated Recipes.

Other suggestions for these ingredients:

I am a huge fan of butter puff pastry. (In fact, my Mum, Faye and I were joking the other day that if we were to start another food blog, we would probably start one dedicated to this fantastic ingredient!

You will find Puff Pastry in these recipes:

Bacon and Egg Galettes. A recipe by It's Not Complicated Recipes.

Bacon and Egg is such a delicious, classic combination. Here are some recipes I love from my fellow food bloggers:

My Bacon and Egg Galettes are a recipe I am sure your family and friends will enjoy. These rustic tarts are full of flavour, simple to make, and great to have on hand for the perfect breakfast. I do hope you’ll try them soon, and I look forward to hearing what you think!
Alex xx

Bacon and Egg Galettes. A recipe by It's Not Complicated Recipes.
Bacon and Egg Galettes. A recipe by It's Not Complicated Recipes.
5 from 23 votes
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Bacon and Egg Galettes

With just a few ingredients, you will be able to quickly assemble these Bacon and Egg Galettes. Caramelised onion, bacon and egg sit on a golden, crispy, flaky pastry base. Customise the toppings to your taste; with puff pastry in the freezer, you are halfway to an easily prepared meal. I feel certain that these Galettes will become a firm favourite. Enjoy!

Course Breakfast, Brunch, Lunch
Cuisine International
Keyword bacon, bacon and egg, delicious, easy, egg, pastry, puff pastry, simple
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 4 people
Calories 559 kcal
Author Alexandra

Ingredients

  • 2 tsp olive oil
  • 5 shortcut bacon rashers
  • 1 medium brown onion
  • 1 sheet butter puff pastry 22 ½ cm/9” square

    See Note 1
  • 5 small eggs See Note 3
  • sea salt and black pepper to taste
  • fresh Italian/flat-leaf parsley to garnish optional

Instructions

  1. If time permits, defrost the pastry in the refrigerator. However, this is not always suitable so you can defrost the pastry on the kitchen bench if necessary. Just ensure that the pastry remains chilled. Return it to the refrigerator if the pastry defrosts before you are ready to add the topping.

  2. Preheat your oven to 200 Degrees C (390 F).

  3. Finely dice the onion, and chop the bacon into small pieces. 

  4. Heat up a frying pan, and add of oil to the pan. Once heated, add the chopped bacon and onion.

    Fry until golden brown – this usually takes about 10-15 minutes. Stir regularly to ensure the mixture doesn’t stick.

    Set mixture aside to cool down. 

  5. Line a tray with baking paper.

    Cut your pastry into squares that are approximately 12.5cm/5 ".

    It is easier to assemble pastries on the baking tray.

    Four squares of puff pastry.

  6. Distribute the bacon and onion mixture on top of the pastry squares.

    Four squares of pastry, topped with the cooked bacon and onion mixture.

  7. Make a well in the centre of the pastry, being careful to leave a small border around the edge.

    Four uncooked galettes before pastry edges have been folded.

  8. Fold up the sides of the pastry. Brush with a little egg wash.

    Four uncooked galettes, prior to the egg being cracked in the centre.

  9. Add egg to the centre of the pastry, in the well.

    Uncooked bacon and egg galette, sitting on baking paper.

  10. Baked at 200 Degrees C for 10 minutes, or until golden brown.

    Bacon and Egg Galettes. A recipe by It's Not Complicated Recipes.

Recipe Notes

  1. If you do not have specific dietary requirements I strongly recommend that you use all butter puff pastry; the colour and flavour are superior to that which is made from oils and margarine.
    The Galettes can also be made gluten-free. You can purchase gluten-free puff pastry at most supermarkets and the toppings used in this recipe would be suitable.
    To achieve crisp, flaky pastry it is essential that the pastry be kept cold until you are ready to assemble the Galettes. Place the pastry in the refrigerator if necessary whilst preparing the filling.
  2. Assembling the Galette is best done on a baking tray which is lined with baking paper.
  3. I have used small eggs in this recipe. The fifth egg is used for the egg wash on the pastry.
  4. If you are using a topping which requires cooking, it is vital that it be at room temperature before assembling to avoid melting the butter in the puff pastry.
  5. The nutritional information is based on one galette per person.
Nutrition Facts
Bacon and Egg Galettes
Amount Per Serving
Calories 559 Calories from Fat 378
% Daily Value*
Fat 42g65%
Saturated Fat 12g75%
Cholesterol 216mg72%
Sodium 411mg18%
Potassium 205mg6%
Carbohydrates 31g10%
Fiber 1g4%
Sugar 2g2%
Protein 15g30%
Vitamin A 287IU6%
Vitamin C 2mg2%
Calcium 42mg4%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

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98 Comments on “Bacon and Egg Galettes”

  1. Reply

    I like you, absolutely love puff pastry and these look perfect for using some puff pastry I currently have in the freezer! YUM! Cant wait to also make your Spinach and Feta Galettes too!

  3. Reply

    5 stars
    These look like the perfect breakfast option! Bacon and eggs are such delicious breakfast ingredients

  9. Reply

    5 stars
    Love puff pastry because it’s just so darn convenient and I love what you’ve made with it here! How awesome would it be to make this for brunch and have family and friends over?? So much deliciousness packed into one bite!!

  13. Reply

    5 stars
    Such an interesting way to make this dish! It looks so good too! I think it’s a bit complicated for me, but sharing this with my mom!

  19. Reply

    Ever since I saw these gorgeous galettes on Instagram, I’ve totally been craving bacon and eggs. Truth! I guess I just need to make a batch of these for breakfast this weekend. I love breakfast food, and these look amazing, Alex!

  26. Reply

    Oh my goodness, this looks like such a delicious recipe (but I’d swap for a plant-based “bacon”)! With so many autumn parties coming up in the near future, this would be a great thing to make when either hosting your own, or being invited to someone else’s!

  27. Reply

    Wow! This is definitely a perfect way to start one’s day. I would love to try making this myself as a unique take on bacon and eggs.

  28. Reply

    5 stars
    These mini galettes look splendid and so delicious!! Such a perfect breakfast treat for the weekend…I know the whole family will love these!

  30. Reply

    Amazing set of tempting delicious photos and the written content is clear and transparent – exactly what i’m looking for when it comes to cooking) You do a great job! The article is very engaging.

  39. Reply

    That’s a good looking way to use bacon and eggs. I’m betting not a person in my family would complained if I whipped this up here. 🙂

  43. Reply

    5 stars
    I really love this breakfast idea! It looks so delicious and I am sure my kids would love this too.

  48. Reply

    Another perfect recipe from you! It is such a perfect one to serve as an appetiser or for a party, and I love how the egg sits in the middle of those galettes – so original and delicious!

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