I’ve said over and over again (as well as many others) how important breakfast is. This is one of those recipes I’ve been wanting to try ever since I received my issue of Food Network two years ago. I finally got around to making it! Eggs are always on hand in our house and finding new ways to use them (besides just scrambled) makes it nice to add a little variety to the routine. Unlike my Breakfast Pita Scramble recipe with eggs, this egg recipe is one that shouldn’t be eaten on a regular basis. With a wonderfully flaky crust you know it’s going to be good.
Layered with cheese, an egg, and bacon (yes please!) this is the kind of breakfast I imagine on Sunday mornings or special occasions. It was so fast to pull together and was ready in no time. Served with a tall glass of fresh squeezed orange juice, your family or guests will swoon. It seemed so decadent that I almost felt like I should be having it for dessert instead of breakfast!
Quick & Easy Bacon, Egg & Cheese Tart
- Preheat oven to 425. Line baking sheet with parchment paper or silicone baking mat. On a lightly floured surface roll out puff pastry into a 12-in square; divide into 4 equal squares. Slightly fold and pinch the edges of each square to form 4 round tart shells. Transfer to prepared baking sheet and pierce all over with a fork. Bake 8-10 minutes (until golden). Let tart shells cool slightly on baking sheet. If centers are too puffy, press slightly to deflate. Layer each pastry with a slice of havarti cheese followed by a small bit of parmesan. Make a shallow well in the cheese in the center of each tart and crack an egg into each. Season with salt & pepper. Sprinkle with bacon bits and return to oven. Bake an additional 10-15 minutes until the egg whites are set. Garnish with parsley if desired.
- You can also use grated havarti cheese instead of sliced. Either works! The grated may make it a little easier to make the well for the cracked egg (but the sliced worked just fine too!).