What do chilly winter mornings call for? A warm and wholesome winter breakfast meal of course! Imagine crispy puff pastry topped with soft gooey baked eggs and cheese, making way into your mouth on a freezing winter morning. Heaven! Isn’t it? And when it comes topped with crispy bacon and chives, there is nothing more you can ask for! Well, I know you are salivating by now. So without making you wait further, let me share the recipe with you.
Winter Breakfast: Classic Egg Tart
Image Credits: Married In Marrick Ville
Ready to use puff pastry dough
4 strips of bacon
1-1/2 cup Havarti cheese
3 tbsp Parmesan cheese, shredded
2 tbsp chives, chopped
Freshly ground pepper
Salt to taste
Image Credits: Pop Sugar
- Preheat the oven to 200°C. Place one baking sheet each on two baking trays. Lightly grease them.
- Roll out the puff party dough into a 12”X12” square. Now cut it into 4 equal squares.
- Pinch the sides of each square so that each square becomes more like a circular tart.
- Transfer all four tarts on the prepared baking trays. Prick each tart with a fork so that it cooks through and doesn’t puff up too much.
- Bake the tarts for about 10 to 12 minutes, until they start turning golden.
- Now let them cool off. Prick and deflate any tart that has puffed up too much.
- Meanwhile, over low to medium heat and in a non-stick pan, cook bacon strips. Cook for about 8 to 10 minutes and wait for them to become crispy. Take them off the heat, drain out the extra oil using a tissue and crumble the bacon.
- Another way to use the bacon strip is to place it uncooked and wrapped around the cheese (look at the next step) and let it cook with the eggs.
- Now on the cooled tarts, spread havarti and parmesan cheese. Make a hole in the center of the cheese and break one egg on to each tart.
- Season with salt, pepper and crumbled bacon.
- Again bake the tarts for 15 minutes or until the egg white set properly.
- Take out from the oven and serve hot.
- And do not forget to garnish the egg tarts with chopped chives.
I have at times cooked the puff pastry as a whole instead of making smaller tarts in the beginning. It just leaves the cutting and dividing for later. It doesn’t change the taste or anything, however it’s a different way to present your platter. So, if you like big wholesome family meals then that might be the way to go. Do share your thoughts on this recipe and any tricks that you think might make it better!
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