Bacon, Egg and Cheese Toaster Tarts
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 290
- Total Fat
- 27
- Saturated Fat
- 7
- Carbohydrates
- 5
- Dietary Fiber
- 1
- Sugar
- 0
- Protein
- 8
- Cholesterol
- 118
- Sodium
- 275
- Total: 50 min
- Active: 30 min
Ingredients
Tarts:
7 large eggs
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter
Flour, for dusting
One 17.3-ounce box frozen puff pastry sheets (2 sheets), thawed and at room temperature
6 slices uncured bacon, cooked
1/4 cup finely chopped chives
1 cup shredded white Cheddar
"Everything" Seasoning:
3 tablespoons poppy seeds
2 tablespoons dried garlic flakes
2 tablespoons dried onion flakes
1 tablespoon plus 1 1/2 teaspoons black sesame seeds
1 tablespoon plus 1 1/2 teaspoons white sesame seeds
Basil Aioli:
2 cups tightly packed basil leaves
1 cup mayonnaise
1/2 lemon, juiced
1 clove garlic
Directions
- 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.