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.

nutritional info

Nutritional Information

*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued

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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

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.

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.

This recipe was made with:

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For classically poached eggs: Bring a shallow pan of water with 1 tbsp/15 ml white vinegar to a gentle simmer for firm egg whites.