2 onions, sliced thinly
2 tbsp caster sugar
1 tsp sea salt
500g butter puff pastry
250g bacon, cut into long, thin strips
parsley leaves, to garnish
Combine onion with sugar and salt, and leave in a saucepan for 15 minutes. Place saucepan over a low to medium heat and cook for about 30 minutes, stirring frequently, until onion is soft and golden-brown.
Meanwhile, pre-heat oven to 170°C. Roll puff pastry out to about 4 mm thick and cut into six squares. Place on a baking sheet and refrigerate.
Put bacon on a baking tray and bake for about 8–10 minutes, to half-cook the bacon and remove some of the moisture but not brown it. Drain and set aside. Increase the oven temperature to 210°C.
Make a border on each pastry square by creating a faint line 1 cm from the edge with a small knife – make sure you don’t cut all the way through! Prick the middle part of the pastry with a fork. Bake pastry for 10 minutes, then remove from the oven and flatten (if necessary) with a spatula.
Top each square with a layer of onion, then place bacon around the outside to create a ‘nest’ for the egg. Crack an egg into each centre and return to the oven for another 10–15 minutes, until the egg is set. Season with a little sea salt and pepper, and garnish with parsley leaves.
This is an edited extract from The Great Australian Baking Book, published by Echo Publishing and available in stores nationally. The cookbook features more than 90 brand-new recipes from chefs and bakers from across Australia.