Several weeks ago I made maple custard brioche tarts with caramelized pears that I was obsessed with. Today I’m taking that same dough and making a savory version. A breakfast variation was calling my name so here are bacon and egg brioche tarts. You just can’t go wrong with crispy bacon, a perfectly baked egg, and soft brioche crusted with parmesan. Who wants one?
Bacon and Egg Brioche Tarts
3 hr, 30 Total Time
Yields 12 brioche tarts
½ cup warm milk (100-110 degrees F)
1 tbsp active dry yeast
1 tsp sugar
3 ½ cups all-purpose flour
1 tsp salt
¼ cup granulated sugar
1 cup butter, softened, cut into 16 small chunks
12 strips bacon
1 egg whisked with 1 tsp water
1 ½ cups grated parmesan
Combine ½ cup warm milk with 1 tbsp active dry yeast and 1 tsp granulated sugar. Let sit for 5 minutes or until the mixture is foamy.
Combine 3 ½ cups all-purpose flour with 1 tsp salt, and ¼ cup sugar in a bowl of a stand mixer. Add the yeast mixture along with 5 eggs. Mix the dough using the dough hook and knead for 8 minutes. Add the butter a few pieces at a time while the mixer is mixing on low. Continue to add all of the butter. Knead the dough for 4-5 minutes, scraping down the sides of the bowl as necessary. The dough will be very soft and shiny.
Transfer the dough to a clean bowl, cover with plastic wrap and let rise in a warm area for 1 hour.
Continue to proof the dough in the fridge overnight.
Remove the dough from the fridge and divide it into 12 equal portions. Roll each portion into a ball and place on two lined baking sheets, 6 per sheet. Cover with plastic wrap and let rise for 2 hours.
Meanwhile, cook the bacon. Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil. Place a wire rack on top and lay the bacon in one even layer. Bake the bacon until crispy, about 20-25 minutes. Remove from the oven and let cool.
Reduce oven to 375 degrees F.
Using your hands, gently shape each dough portion into a 5-inch circle. Brush the edges with the egg wash (1 egg whisked with 1 tsp water) and par-bake for 10 minutes.
Remove the tarts from the oven. Very carefully scoop out the center of each tart, creating a well in the center for the egg. Be sure not to cut all the way through the tart, only just enough for an egg to fit in the center. Crack an egg into each of the wells. Brush the edges with egg wash and sprinkle 2 tbsp grated parmesan around the edges. Bake the tarts until the edges are golden brown and the egg is cooked, about 12-15 minutes.
Cut the bacon strips into 2 pieces. Place the bacon on top of the brioche tarts. Serve warm.
For the full details on how to make the brioche dough, check out the maple custard brioche tarts recipe. The procedure to make this savory version is the same except for the toppings.
While the dough is proofing on the second day, cook the bacon. I always get perfectly cooked bacon whenever I use the oven but if you prefer the stovetop, please feel free.
We’re cooking the bacon separately from the brioche tarts so that the oil from the bacon doesn’t seep into the pastry. Sure, bacon fat can do wonders in many dishes but these pastries are not one of them.
Once the dough has proofed, gently flatten them into 5-inch circles. Par-bake the tarts for 10 minutes. Then very carefully cut out the center of each tart making a well. I used scissors to cut the center; don’t worry if it doesn’t look perfect. The egg will cover any imperfections. Finish by sprinkling parmesan on the outer edges and finish baking the bacon and egg brioche tarts for another 12-15 minutes or until the eggs are set.
If your pastry starts to get too dark, loosely cover them with aluminum foil. Top each tart with 2 pieces of bacon and serve the tarts warm.
Can I just say, “mmmm-hmm!” Any pastry with bacon and egg is almost guaranteed to be good. These are very, very good. I had to convince myself to share these with my husband rather than hoarding them all to myself. Savory and delicious!
Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.