Breakfast in Bread

Total Time:
25 min
Prep:
5 min
Cook:
20 min

Yield:
4 individual tarts
Level:
Easy

Ingredients
  • All-purpose flour, for dusting
  • 1 sheet frozen puff pastry (half of a 17-to-18-ounce package), thawed
  • 2 strips bacon
  • 1 1/2 cups shredded havarti cheese
  • 3 tablespoons shredded parmesan cheese
  • 4 large eggs
  • Kosher salt and freshly ground pepper
  • Chopped fresh chives, for topping
Directions
  • Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper. On a lightly floured surface, roll out the puff pastry into a 12-inch square, then cut into 4 equal squares. Slightly fold and pinch the edges of each square to form 4 round tart shells. Transfer to the prepared baking sheets and prick all over with a fork. Bake until golden, 8 to 10 minutes.

  • Meanwhile, cook the bacon in a medium skillet over medium heat, turning, until crisp, 8 to 10 minutes. Transfer to paper towels to drain, then crumble.

  • Let the tart shells cool slightly on the baking sheets. If the centers are very puffy, prick with a fork to deflate. Sprinkle evenly with the havarti and parmesan. Make a shallow well in the cheese in the center of each tart and crack an egg into each; season with salt and pepper. Top with the bacon, then return to the oven and bake until the egg whites are set, 10 to 15 minutes. Top with chives.

  • Photograph by Steve Giralt


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    This recipe is featured in:

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