You can’t go wrong with a puff pastry tart and when you fill them with eggs, bacon and onions – it’s like a treat for breakfast. It took less than 30 minutes to get these in the oven from the moment I stepped into the kitchen. That included thawing the puff pastry and sauteeing the bacon and chopped onion. I added a bit of cheese, some parsley and some seasoning and bingo, brekky was ready.
After the Gunnas writing class last weekend, I was off to meet Charlie from Hotly Spiced and Tania from My Kitchen Stories for dinner. It was terrific seeing them both and I’ll share the restaurant and photos with you soon, I promise.
First of all, let me tell you that these Air Fryer: Breakfast Puffed Egg Tarts are perfect for any occasion. Not only can they delight your guests this Mother’s Day brunch but also can make the most amazing snack on your next game night.
Now that you know how versatile these egg tarts are, you should definitely make some now. Ready?
I had the best time laughing with Charlie and Tania. They are clever and funny and full of the best stories. The restaurant was a bit too loud and John’s steak was poorly cooked and so tough that he would have had trouble sawing it. He was a bit of a grump.
On Sunday morning I headed out early to meet Celia from Fig Jam and Lime Cordial, Lorraine from Not Quite Nigella and Nagi from Recipe Tin Eats for breakfast. I’ve wanted to meet Celia and Nagi for the longest time and I could have stayed all day with them all.
Ingredients
- All-purpose flour, for dusting
- 1 sheet frozen puff pastry (half of a 17-to-18-ounce package), thawed
- 2 strips bacon
- 1 1/2 cups shredded havarti cheese
- 3 tablespoons shredded parmesan cheese
- 4 large eggs
- Kosher salt and freshly ground pepper
- Chopped fresh chives, for topping
Directions
- Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper. On a lightly floured surface, roll out the puff pastry into a 12-inch square, then cut into 4 equal squares. Slightly fold and pinch the edges of each square to form 4 round tart shells. Transfer to the prepared baking sheets and prick all over with a fork. Bake until golden, 8 to 10 minutes.
- Meanwhile, cook the bacon in a medium skillet over medium heat, turning, until crisp, 8 to 10 minutes. Transfer to paper towels to drain, then crumble.
- Let the tart shells cool slightly on the baking sheets. If the centers are very puffy, prick with a fork to deflate. Sprinkle evenly with the havarti and parmesan. Make a shallow well in the cheese in the center of each tart and crack an egg into each; season with salt and pepper. Top with the bacon, then return to the oven and bake until the egg whites are set, 10 to 15 minutes. Top with chives.
