Modified from Chicken and Egg by Janice Cole
Bacon and Egg Breakfast Tart
1 sheet frozen puff pastry
4 ounces thickly sliced bacon, cut into 1/2-inch pieces
1/4 cup heavy cream
8 tablespoons shredded parmesan cheese
1/2 teaspoon Dijon mustard
1/8 teaspoon freshly ground pepper
1/8 teaspoon salt
1/4 cup chopped tomatoes
1/4 cup sliced green onion (green part only)
- Thaw the puff pastry according to the package directions. Line a baking sheet with parchment paper. Roll out the pastry on a lightly floured surface to a 12-inch square. Place on the baking sheet.
- Fold over and press 1/2-inch on each edge to form a rim. Using a fork, prick inside the rim every 1/2 inch to keep the center of the pastry from puffing up.
- Whisk 1 of the eggs in a small bowl until frothy. Brush the pastry with the egg. Cover and refrigerate for 15 minutes.
- Meanwhile, preheat the oven to 425 degrees F. Cook the bacon in a medium skillet over medium heat for 6 to 8 minutes or until browned, stirring frequently. Drain on a paper towel-lined plate.
- Stir together the cream, 6 tablespoons of the cheese, the mustard, and pepper. Spread over the center of the puff pastry.
- Bake for 8 to 10 minutes or until light golden brown. If the center has puffed, prick with a fork to deflate.
- Crack the remaining 6 eggs into small cups and pour them, one at a time, onto the tart shell. Sprinkle the eggs with the salt.
- Scatter the bacon over the eggs and arrange the tomatoes over the egg whites. Sprinkle the remaining 2 tablespoons of cheese over the egg whites and tomatoes. Top with the green onion. Bake for an additional 5 to 7 minutes or until the tart is golden brown, the egg whites are firm, and the egg yolks are soft. Slice into 6 pieces, giving each portion one egg, and serve immediately.