Puff Pastry Breakfast Tarts
A lovely elegant option for a special breakfast; serve with fresh fruit to balance the rich, buttery pastry, eggs and cheese.
- Prep time: 10 min
- Makes: 4
- Cook time: 32 min
Nutritional Information
1 nest or 1/4 recipe
- Calories 550
- Potassium* 150 mg
- Saturated Fat 14 g
- Fat 40 g
- Cholesterol 235 mg
- Carbohydrates 29 g
- Fibre 1 g
- Sugars 1 g
- Protein 19 g
- Sodium 550 mg
Ingredients
- 2 slice
- cooked bacon, chopped
- 1 pinch
- each salt and pepper (or to taste)
- 1 cup
- shredded firm, aged cheese such as white Cheddar, Asiago or Gruyere
- 1
- sheet, pre-rolled puff pastry
- 5
- Naturegg Nestlaid, large shell eggs (or Omega 3 shell)
Directions
Thaw puff pastry according to package directions. Preheat oven to 400°F (220°C).
Separate 1 egg; reserve white for another purpose. Stir yolk with 1 tbsp/15 ml water to make an egg wash.
Cut pastry sheet into 4 equal squares. Place on a parchment paper-lined baking sheet. Brush evenly with egg wash. Fold in a small section of all outer edges to form a rim. Brush any newly exposed pastry with additional egg wash. Prick centers of pastry with a fork.
Bake for 20 minutes or until golden and crisp. Cool slightly and use a fork to deflate centers if puffed.
Using the cheese, create a ring inside each pastry shell, forming a "nest" for the eggs. Carefully crack an egg into each "nest". Season eggs with salt and pepper; scatter bacon over top.
Bake for 12 to 14 minutes or until eggs are cooked to preferred doneness. Serve immediately.
Tips
The tarts also make an excellent brunch, lunch or dinner option when paired with a tossed green salad.
Crack eggs, one at a time, into a small bowl first, to ensure that there are no pieces of shell or broken yolks before sliding onto the pastry nests.
Tips: Shell Eggs
Love 'Eggs & Soldiers'? Once you've scooped out all that delicious egg, save the shells as the perfect vessel to start seedlings for your summer garden.