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.
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.
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!
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.
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.
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.
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.
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.
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:
- Spinach and Feta Galettes
- Mini Plum Tartlets
- Bacon and Onion Tarts
- Blue Cheese Puff Pastry Tarts
- Mini Bacon and Onion Pasties
- Tuna Puff Pastry Pin Wheels
- Pepperoni Pastries
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
Recipe Measurements:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results.
Ingredients
- 2 teaspoon 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
- 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.
- Preheat your oven to 200 Degrees C (390 F).
- Finely dice the onion, and chop the bacon into small pieces.
- 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.
- 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.
- Distribute the bacon and onion mixture on top of the pastry squares.
- Make a well in the centre of the pastry, being careful to leave a small border around the edge.
- Fold up the sides of the pastry. Press firmly to secure the edges. Brush with a little egg wash.
- Add egg to the centre of the pastry, in the well.
- Baked at 200 Degrees C for 10 minutes, or until golden brown.
Video
Notes
- 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.
If you are rolling out your own pastry, and not using a sheet as we have here, you need to ensure it is thin so the pastry will be cooked all the way through. - Assembling the Galette is best done on a baking tray which is lined with baking paper.
- I have used small eggs in this recipe. The fifth egg is used for the egg wash on the pastry.
- 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.
- The nutritional information is based on one galette per person.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
annie@ciaochowbambina
These galettes have me doing a happy dance! They are everything I love! Simply amazing!
Alexandra
Oh, Annie, a happy dance, I love it. 🙂 When you put the great combination of bacon and egg on puff pastry it is a sure winner! 🙂
kumamonjeng
I love bacon so this is great pastries recipe! Look super yummy with an egg on top too.
Alexandra
It is delicious, a great idea for breakfast or brunch. 🙂
Kita Roberts
Yum! This is definitely perfect for breakfast! Looks really delicious. I wish I could have this right now!
Alexandra
They are ideal for breakfast Kita, perhaps something to plan for the near future? 🙂
Sam
This recipe sounds so good! So does the Spinach and Feta galettes. Now, I’m hungry. lol
Alexandra
Thank you Sam, I do appreciate your comments. 🙂
Aishwarya Shenolikar
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!
Alexandra
Thank you for sharing the recipe with your mother, I do hope that she enjoys it. 🙂
Tara Pittman
These would be perfect for a weekend breakfast. I love how fancy they look.
Alexandra
Thank you Tara, they are ideal for a leisurely weekend breakfast. Enjoy! 🙂
Jamie
I love all the flavors here and how easy these are to make! That egg looks perfectly cooked!
Alexandra
Thank you Jamie, they are so easy and are ideal for a leisurely breakfast. 🙂
Dawn - Girl Heart Food
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!!
Alexandra
Thank you Dawn, these galettes would be perfect for brunch. They make for easy entertaining. 🙂
Kathy @ Beyond the Chicken Coop
This looks like a perfect breakfast to me! I love the egg baked right in the puff pastry with the bacon and onions!
Alexandra
Thank you Kathy, these are definitely ideal for breakfast. A homegrown egg will take them to new heights. 🙂
Kelly | Foodtasia
Alexandra, these galettes are breakfast perfection! It’s good they’re so easy to make because my family would eat tons of these!
Alexandra
Thank you Kelly, they are indeed delicious and so easy to make. 🙂
Amber Myers
I would love to have these for breakfast. I tend to be a fan of anything with bacon.
Alexandra
Bacon makes most things better Amber. 😉 They are ideal for a leisurely breakfast. Enjoy! 🙂
Cristina Petrini
How to reinvent the classic eggs and bacon! I really like this recipe, much more tasty!
Alexandra
Yes, Cristina, a twist on a classic and so delicious. 🙂
Adrianne
Yum, these look delicious Alex. What a perfect way to start the day! Bacon and eggs, it doesn’t get any better than that!
Alexandra
Bacon and eggs are always a winner Adrianne, and when you add pastry, it’s a meal in a package. So delicious. 🙂
Bintu | Recipes From A Pantry
These look like the perfect breakfast option! Bacon and eggs are such delicious breakfast ingredients
Alexandra
Bacon and eggs are always good and pair them with puff pastry and you have a winner. 🙂
Tisha
Great idea for breakfast! You can never go wrong with bacon and eggs!
Alexandra
I agree with you completely, Tisha! It is such a delicious way to start the day 🙂
Cathy
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!
Alexandra
Thank you Cathy, I do hope that you enjoy the galettes. 🙂