I got this recipe/motivation from the Food Network magazine in one of my patient's rooms... it looked absolutely fabulous and I modified it to my own liking. The pastry puff makes this tart flaky, light and crispy. The bacon gives it a smokey crunch. The egg seals it all together and topped off with a hint of chives.
Enjoy!
Takes approximately 30 min (mostly baking time)
1 sheet of Pepperidge Farm pastry puff cut into quarters
4 eggs
3-4 strips of bacon
Fresh chopped chives
Salt & pepper
1. Take the pastry puff quarters and spread them onto a baking pan lined with foil or parchment paper. Pre-heat the oven to 425* and use a fork to poke holes throughout the pastry puff to prevent bubbling. Bake for 9-10 min until solid but not too golden (you will have to bake it again).
2. While the pastry puff is baking, brown the bacon on the stove-top for 9-10 min. Remove from heat, place on pan with paper towels to soak up the oil, and crumble.
3. Take the pastry puff out of the oven and let cool for a bit. Use the back of the fork and make a groove into the middle of each puff by pressing down (try not to make any holes in the bottom). Once flat, crack an egg in the tart. Salt & pepper lightly, add crumbled bacon. Return to oven for 10-15 minutes until egg white is... well, white (not clear).
4. Remove from oven, sprinkle with chives. Serve and enjoy!
Yummy. <3
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| mmm, delicious and flaky <3 |
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| Forgive my morning mess >.< |
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| Made this for the boyfriend... extra bacon ;) |
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