The late-morning mealtime takes centre stage, with these indulgent, hard-to-resist baked egg tartlets

Serves 6 // Cooking time 45 mins

INGREDIENTS
For the crust
1 cups flour
½ cup butter, softened
1 cup cheese, finely grated
2½ tbsp water
1 egg, beaten
½ tsp salt
½ tsp baking powder
For the filling
2 tbsp oil
1 onion, finely chopped
1 cup bacon, diced
2 garlic cloves, finely chopped
1½ cups brown mushrooms, sliced
6 eggs
3 sprigs thyme, leaves picked
To serve
Sea salt and freshly ground black pepper

METHOD
For the crust
1. Preheat oven to 180°C and grease 6 small tart tins or a large 6-cup muffin tray.
2. Place all ingredients in a large bowl. Mix until combined and a soft dough forms.
3. Press pastry evenly into each tin, then line the pastry shell with baking paper. Spoon 2–3 tbsp baking beans into each lined pastry shell and bake for 15 minutes. Remove the baking paper and baking beans and return to the oven for a further 5 minutes.
For the filling
1. Heat oil in a pan over medium heat. Add the onion, bacon and garlic and fry until the onion is soft and translucent, about 5 minutes. Add the mushrooms and cook until all the liquid has been absorbed.
2. Place a spoonful of the bacon and mushroom filling into each tart crust, then crack an egg on top. Sprinkle with thyme leaves.
3. Bake until the egg white is cooked but the yolk is still slightly jammy, about 10–15 minutes.
4. Season to taste before serving.