Puff Pastry Breakfast Tarts
A lovely option to serve for a special breakfast; pair with fresh fruit to balance the richness of the buttery pastry, eggs and cheese.
- Makes: 4
Nutritional Information
1 nest or 1/4 recipe
- Potassium*.150 mg
- Calories.550
- 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
4 | Naturegg Nestlaid, large shell eggs |
1 | Additional Nestlaid egg yolk |
1 | sheet pre-rolled puff pastry |
1 cup / 250 ml | shredded firm, aged cheese such as white Cheddar, Asiago or Gruyere |
1 pinch | each salt and pepper (or to taste) |
2 slice | cooked bacon, chopped |
Directions
Thaw puff pastry according to package directions. Preheat oven to 400°F (220°C).
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 bit of all outer edges to form a rim. Brush any newly exposed pastry with additional egg wash. Prick the centre of the pastry with a fork.
Bake for 20 minutes or until golden and crisp. Cool slightly and use a fork to deflate centres if puffed.
Using the cheese, create a ring inside each pastry shell that will create a "nest" for the eggs. Carefully crack an egg into each nest. Season 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
To make a heart shaped egg breakfast, use a heart shape cutter to remove the centre out of a piece of bread, and crack an egg into hollow.