Puff Pastry Breakfast Egg Tarts
These Puff Pastry Breakfast Egg Tarts are a fun and unique way to enjoy a classic egg and bacon breakfast. You have flaky puff pastry with a jammy egg baked right in the center, topped with cheese, crispy bacon, and chives. You can even crust your puff pastry with everything but the bagel seasoning. Perfect for any weekend breakfast or fun Sunday brunch.
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Servings: 6 servings
Ingredients
- 1 sheet of puff pastry
- 7 large eggs
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 cup shredded cheese
- 5 strips of cooked bacon crumbled
- 2 tablespoon chives chopped
- 1 tablespoon everything bagel seasoning optional
Instructions
- Preheat the oven to 425°F.
- Unroll your sheet of puff pastry and slide it into 6 equal squares / rectangles. Transfer the puff pastry squares to a parchment paper lined baking sheet.
- Using a sharp knife, score a 1-inch border around the edge of the puff pastry, and dock it with a fork (by poking within the border with a fork).
- In a small bowl, whisk one egg with a dash of water to make the egg wash. Then brush the beaten egg wash around the border of the puff pastry. Sprinkle the border with everything but the bagel seasoning if desired.
- Pre bake the puff pastry base for 10 minutes. Then take the pre-baked puff pastry out of the oven, and using the back of a spoon deflate the center.
- Carefully crack one egg into the center of each deflated puff pastry piece. Top with cheese, and sprinkle with salt and pepper.
- Put the tarts back into the oven for another 10 minutes to finish baking (you should have a runny yolk with this timing).
- To finish, sprinkle the crumbled bacon and chives over top.
Notes
- How to defrost frozen puff pastry: the best method to defrost frozen puff pastry is to put it in the fridge overnight. If you’re on more of a time-crunch, leave it out at room temperature for 30 minutes.
- Be very careful when cracking the eggs onto the puff pastry. You want to be careful so the yolk doesn’t break, and so the whites don’t overflow.
- If you want a very runny egg yolk, bake the tart until the egg whites are set – about 8-9 minutes. Every minute after that the yolks will start to set and go from jammy to then fully cooked.
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Two easy ways to cook bacon: my two preferred methods are in a skillet and in the oven.
- Skillet: place the pieces of bacon in the skillet, then turn on the heat to medium. Cook the bacon, flipping halfway through, until cooked to your desired crispness. This way, while easy, will splatter on your stovetop, likely requiring some more cleanup.
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Oven: preheat your oven to 375°F. Line a baking sheet with aluminum foil, then top with a wire rack. Spray the wire rack with non-stick spray, then lay out the pieces of bacon. Bake for about 15 minutes, or until at your desired crispness.
- You could skip the wire rack, but the bacon won’t be as crispy.
- Line your baking sheet with parchment paper to ensure the puff doesn't stick.
- If you don't have an extra egg for egg wash, you can use heavy cream in place.
Nutrition Estimate
Calories: 386kcal | Carbohydrates: 19g | Protein: 16g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.03g | Cholesterol: 212mg | Sodium: 923mg | Potassium: 148mg | Fiber: 1g | Sugar: 1g | Vitamin A: 451IU | Vitamin C: 1mg | Calcium: 130mg | Iron: 2mg