Bacon and Egg Tarts
Crispy on the outside with a perfect sunny side up egg and delicious bacon. Egg and bacon tarts are the heroic brunch special.
Ingredients
- 4 Large eggs
- 4 Bacon strips cooked and crumbled
- 1 Egg whisked with a splash of whole milk
- 1½ cup Shredded cheese
- 1 sheet Puff pastry thawed
- Kosher salt
- Fresh ground black pepper
- All purpose flour for dusting
- Chopped Fresh herbs chives or green onion
Instructions
- Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper.
- Unfold the puff pastry onto a lightly floured surface. Roll it out into a 12-inch square, then cut into 4 equal squares. Fold over all four edges of each square to create a crust.
- Transfer to the prepared baking sheet. Using a fork, poke holes throughout the center of each puff pastry square. Brush with egg wash and bake until golden brown 8 to 10 minutes.
- Remove the baking sheet from the oven and let it cool slightly. (Note: If the centers have puffed up, use a knife and poke a hole in the center of the tart to release air)
- Sprinkle each tart with cheese. Make a shallow well in the center of the tart with the cheese. Crack an egg into each tart. Season with black pepper and kosher salt.
- Top off the tart with crumbly bacon and return the tarts to the oven. Bake until the egg whites are set approximately 10 to 15 minutes. Sprinkle fresh herbs on top before serving.