A deliciously rich Egg & Bacon breakfast that is ready in less than 30 min. Perfect for Sunday mornings or special occasions.
Preheat oven to 425 F. 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!).
Adapted from The Food Network , Cook Like A Star April 2012