Recipe courtesy of Elena Besser
Recipe courtesy of Elena Besser
Watch how to make this recipe.
Bacon, Egg and Cheese Toaster Tarts
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- Level: Easy
- Total: 50 min
- Active: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 290
- Total Fat
- 27 g
- Saturated Fat
- 7 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 8 g
- Cholesterol
- 118 mg
- Sodium
- 275 mg
- Level: Easy
- Total: 50 min
- Active: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 290
- Total Fat
- 27 g
- Saturated Fat
- 7 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 8 g
- Cholesterol
- 118 mg
- Sodium
- 275 mg
Ingredients
Tarts:
"Everything" Seasoning:
Basil Aioli:
Directions
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47m
Easy
CLASS
- Make the tarts: Preheat the oven to 350 degrees F.
- In a medium bowl, beat 6 of the eggs until they are homogenous; season with salt and pepper.
- Melt the butter in a medium nonstick skillet over medium-low heat. Add the eggs and cook, continuously stirring with a rubber spatula, until small, creamy curds form, 4 to 5 minutes.
- Lightly flour a clean work surface and place the puff pastry on it. Cut each sheet into six equal rectangles.
- Top each of 6 of the rectangles with 1 slice of the bacon, breaking it up to fit on the puff pastry.
- Top the bacon with the scrambled eggs, chives and Cheddar, evenly dividing the filling among the 6 rectangles. Cover with the remaining six rectangles, then crimp and seal the edges with a fork to make six covered tarts.
- Place the tarts on a rimmed baking sheet lined with parchment.
- Beat the 1 remaining egg with 1 tablespoon of water in a small bowl to make your egg wash.
- Make the "everything" seasoning: Place the garlic flakes, onion flakes, poppy seeds and both sesame seeds in a small bowl and stir to combine.
- Brush the top of each tart with egg wash then sprinkle with the everything seasoning (One easy trick to thoroughly coat the pastry is to dip your finger in egg wash, then dip it in the seasoning and finger paint it onto the egg-washed pastry.)
- Bake the tarts until golden, 15 to 20 minutes.
- While the tarts bake, make your basil aioli: Combine the basil, mayo, lemon juice and garlic in a blender. Blend until smooth and pour into small serving bowls.
- Let the tarts cool slightly. Serve with the aioli for dipping and enjoy.
