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Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Breakfast in Bread
Getting reviews...
- Level: Easy
- Total: 25 min
- Prep: 5 min
- Cook: 20 min
- Yield: 4 individual tarts
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 400
- Total Fat
- 31 g
- Saturated Fat
- 15 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 23 g
- Cholesterol
- 251 mg
- Sodium
- 597 mg
- Level: Easy
- Total: 25 min
- Prep: 5 min
- Cook: 20 min
- Yield: 4 individual tarts
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 400
- Total Fat
- 31 g
- Saturated Fat
- 15 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 23 g
- Cholesterol
- 251 mg
- Sodium
- 597 mg
Ingredients
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.
