Flavored with vegetables, cheese, and bacon, these memorable morsels are bound to be requested at your house. The egg tarts are an impressive addition to brunch, but they’re quite easy to make. It’s so convenient to bake individually sized little tarts that look so pretty (both sweet and savory). and this type of breakfast will leave you hunger-free for many-many hours because you get a lot of things all in one: protein (eggs), vegetables, carbs (crust) – all these combined will keep you full longer.
1/2 package frozen all-butter puff pastry, 4 thick slices bread is ok
8 rashers of streaky bacon, crumbled
1-1/4 cups (300 mL) shredded cheese
4 eggs,1 onion, 1/4 cup milk
a few fresh chives snipped, to decorate
Sea salt and ground black pepper
start preparing the tart shell. On a lightly floured work surface, roll out the puff pastry into a rectangle about 12 by 15 inches. Trim the edges (a pizza wheel and a ruler work well to cut puff pastry). Cut the rectangle into 6 equal rectangles, each about 5 by 6 inches, Using a small, sharp knife, cut a line around each rectangle about 1/2 inch from the edge. Lay the rectangles on the prepared baking sheet. Refrigerate while you prepare the toppings. Bake in 400°F (200°C) oven until lightly golden and puffed, about 12 minutes.
Meanwhile, Beat the eggs lightly with the salt and pepper. Cut the onion into thin shreds and tear up bacon in hands. In a small bowl, whisk together eggs, cheese, milk. Add shredded cheese, bacon (cooked and chopped finely), green onions (chopped) and mix well. Add salt to taste, if desired. Divide the egg mixture four equal parts and pour it into each of the tart shells.
Return the tart to the oven and bake until the egg whites are set and the yolks still soft, about seven-10 minutes in an oven preheated to 200° C. Transfer golden and crisp tart to a platter, decorate with the chives and serve immediately.
Cooking tips: Use the best-quality puff pastry you can find. A local bakery will often sell fresh puff pastry, so check around. The same goes for eggs: the fresher your eggs, the more scrumptious your over-easy eggs will be. These little tartlets can be made ahead, frozen on trays, then put in freezer bags. Up to 2 weeks in advance would be fine. Reheat from frozen, or thaw briefly first to make reheating faster. Reheat until piping hot, but cool briefly before serving.