Bacon Egg Puff Pastry Breakfast Tarts
Buttery puff pastry with leeks, bacon, and a baked egg — café-style brunch in 25 minutes. Bake now!
Ingredients
- 7 oz. puff pastry thawed, sliced in 4 squares
- 4 slices smoked bacon
- 1 tablespoon butter
- 1 leek washed and cut into thin strips
- 4 eggs size s
- salt and pepper to taste
Ingredients you need per step are listed below the step in Italic
Instructions
- Preheat the oven to 400 °F. Line a baking sheet with parchment paper.
- Cut the puff pastry into four 5×5-inch (12–13 cm) squares. Fold a ½-inch (1.5 cm) border on each square and prick holes into the bottom with a fork.7 oz. puff pastry
- Bake the pastry squares for 10 minutes.
- Fry the bacon in a skillet until just crisp; drain.4 slices smoked bacon
- Melt the butter in the same skillet over medium heat. Add the sliced leeks and fry for 5 minutes until tender; set aside.1 tablespoon butter, 1 leek
- Press down the centers of the baked pastry squares. Divide the leeks and bacon over the pastry bases. Also, crack one egg.4 eggs
- Season each tart with a pinch of salt and black pepper.salt and pepper
- Bake for 12–15 minutes, until the whites are set and the yolks are to your liking. Serve hot.
NOTES
1. Can I swap bacon for ham or turkey bacon? Yes, both work nicely. Sauté briefly for extra flavor before assembling.
2. Can I prep ahead? Blind-bake shells and cook leeks/bacon a day ahead. Assemble with eggs and bake just before serving.
3. Variations
- Cheddar chive: Stir chopped chives into the leeks and top with cheddar in the last minutes.
- Spinach & feta: Replace leeks with sautéed spinach and finish with crumbled feta.
Nutrition
Calories: 420kcal | Carbohydrates: 26g | Protein: 15g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 186mg | Sodium: 471mg | Fiber: 1g | Sugar: 1g | Vitamin A: 698IU | Vitamin C: 3mg | Iron: 3mg
Have you tried this recipe?Show @byAndreaJanssen or tag #byAndreajanssen
