Bacon, Egg and Mushroom Tart (Puff Pastry)

Preheat oven to 180°C (350°F). Lightly spray a baking tray with oil.

Separate the yolk and white of 1 egg. Put the yolk in one bowl and the white in another.

Add 1 tbsp Dijon mustard, 2 tbsp sour cream or creme fraiche, 1/3 cup grated gruyere cheese, and salt and pepper to the yolk. Mix and set aside.

Lightly whisk the reserved egg white with the remaining 4 eggs.

Cut 1 sheet puff pastry in half. Score a 1 cm (1/3") border on each piece with a knife and transfer to the baking tray.

Optional: lightly brush the border with the egg mixture for extra golden colour.

Spread the cheese spread within the border. Sprinkle over the remaining 1/3 cup grated gruyere cheese.

Bake at 180°C for 20 mins until golden and the edges are puffed. The centre will puff and bubble, then settle once out of the oven.

While the pastry bakes, make the toppings as described in the following steps.

Remove tarts from the oven. Divide the scrambled eggs between the tarts within the border, top with the mushrooms, then pile on the bacon.

Bake a further 5 mins at 180°C until the pastry is deep golden brown.

Remove from the oven and serve immediately.

Melt 1 tbsp butter in a non-stick frying pan over medium heat. Add the whisked eggs, leave 20 secs until starting to set, then fold gently from the outside in until just set but still wet. Season with salt and pepper and remove from the pan.

Return the pan to the hob on high heat. Add 6-8 oz / 200-250 g chopped bacon and cook until light golden brown. Remove bacon, keeping the fat and draining any excess.

Add 150 g sliced mushrooms to the bacon fat and cook a few minutes until softened but not soggy. Season with salt and pepper, then remove the pan from the heat.