Bacon and egg tart with ricotta

Topped with spinach and spring onion, this bacon and egg tart makes for a tasty breakfast or brunch. It makes the most of irresistible Primo Short Cut Rindless Bacon.



Note: + cooling time



  • 5 sheets filo pastry
  • 60g butter, melted
  • 80g fresh breadcrumbs (made from day-old bread)
  • 375g smooth ricotta
  • 4 eggs
  • 150g red Perino tomatoes, sliced
  • 12 rashers Primo Short Cut Rindless Bacon
  • Baby spinach leaves, to serve
  • Thinly sliced spring onion, to serve



Preheat oven to 200°C. Line 2 baking trays with baking paper. Place 1 filo sheet on 1 lined tray. Brush filo with a little butter and sprinkle with some of the breadcrumbs, leaving a 2cm border. Top with another filo sheet. Repeat layering with the remaining butter, breadcrumbs and filo sheets. Fold over the edges to make a border. Bake for 10-12 mins or until the pastry is golden and starting to crisp. Set aside to cool.


Spread ricotta over the tart base and use back of a spoon to make 4 indents in the ricotta. Gently crack an egg into each indent. Arrange the tomato and half the bacon over the tart. Arrange the remaining bacon over the remaining lined tray. Bake the tart and the bacon for 12-15 mins or until the bacon is crisp and the eggs are cooked to your liking.


Season tart and top with spinach and spring onion. Serve with baked bacon.


Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.