The Best Egg I Ever Ate!

I love eggs! I always have. When I was little, in the days before people really worried about food poisoning (salmonella in this case) I even ate raw eggs! And I like them! I don’t eat raw whole eggs anymore, but I still do lick the batter once in a while.

Have you ever seen the contest on the last page of Food Network Magazine called Name This Dish? The April 2012 contest was for an egg tart, and although I couldn’t think of a clever name for it, I knew I had to make it! It looked that good! I made it for the first time last week and it was sooo good, I made it again last night.

TheBestEgg

Since this is a review I’m going to give you the exact ingredients from the magazine, and tell you what I did just a little bit different, and there is a printable version at the bottom of this post:

1 sheet frozen puff pastry (half of a 17-18 ounce package) thawed

2 strips bacon

1 1/2 cups shredded havarti cheese

3 tablespoon shredded parmesan cheese

4 large eggs

Kosher salt and freshly ground pepper ( I used fine sea salt)

Chopped fresh chives, for topping ( I forgot to buy them!)

Preheat the oven to 425* F. Line 2 baking sheet with parchment paper ( I only used 1 large baking sheet). On a lightly floured surface, roll out the puff pastry into a 12 inch square, then cut into 4 equal squares ( I didn’t flour my surface, because I forgot but it was fine. I also didn’t make sure it was a 12 inch square, but it was close enough). Slightly fold and pinch the edges of each square to form 4 round tart shells. Like this:

puffpastry

Transfer to the prepared baking sheets and prick all over with a fork.

puffpastries

Bake until golden 8-10 minutes.

Meanwhile, cook the bacon in a medium skillet over medium heat, turning, until crisp, 8-10 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 ( I had to both times). Sprinkle evenly with the havarti and parmesan. Make a shallow well in the cheese in the center of each tart like this:

cheesefilledpuffpastry

and crack an egg into each; season with salt and pepper. Top with the bacon, then return of the oven and bake until the egg whites are set, 10-15 minutes. Top with chives.

Oh, SO GOOD! I’m going to make this over and over again, and maybe even try to come up with a different version. Hmm, what could I do different?

The Best Egg I Ever Ate!
 
Prep time
Cook time
Total time
 
Cheesy egg topped with bacon baked in a puff pastry!
Author:
Recipe type: Breakfast/Brunch
Serves: 4
Ingredients
  • 1 sheet frozen puff pastry (half of a 17-18 ounce package) thawed
  • 2 strips bacon
  • 1½ cups shredded havarti cheese
  • 3 tablespoon shredded parmesan cheese
  • 4 large eggs
  • Kosher salt and freshly ground pepper ( I used fine sea salt)
  • Chopped fresh chives, for topping
Instructions
  1. Preheat the oven to 425* F. Line 2 baking sheet with parchment paper ( I only used 1 large baking sheet).
  2. On a lightly floured surface, roll out the puff pastry into a 12 inch square, then cut into 4 equal squares ( I didn’t flour my surface, because I forgot but it was fine. I also didn’t make sure it was a 12 inch square, but it was close enough). Slightly fold and pinch the edges of each square to form 4 round tart shells.
  3. Transfer to the prepared baking sheets and prick all over with a fork. Bake until golden, 8-10 minutes.
  4. Meanwhile, cook the bacon in a medium skillet over medium heat, turning, until crisp, 8-10 minutes. Transfer to paper towels to drain, then crumble.
  5. Let the tart shells cool slightly on the baking sheets. If the centers are very puffy, prick with a fork to deflate ( I had to both times). 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 of the oven and bake until the egg whites are set, 10-15 minutes. Top with chives.
Notes
Adapted from Food Network Magazine, April 2012

 

Some briefs notes: I have been nominated for Circle of Mom’s Top 25 Mom Foodie Bloggers 2012. If you want to you can vote for me here and thank you so much if you do!

Don’t forget to comment on this or any other posts from May 7th to June 7th, 2012. All comments will be entered into the contest to win a bag of kettle corn from Country Girl Kettle Corn and a box of Gertrude Hawks chocolates or Smidgens ( winner’s choice!), and don’t forget to follow My Crazy Kitchen here in order to qualify. One winner will be chosen at random on June 8th, 2012.

This recipe is featured on www.foodiefriendsfriday.com and http://www.wifeofthecolonel.blogspot.com

Comments

  1. says

    That looks soooo yummy! I will definetely try this! Just to let you know I just shared this link and also link to your Facebook page over at What a Girl Eats. She is hosting a Paying it Forward Party today where we can share other bloggers links to generate publicity for our foodie friends. :) You have a great blog! xo Camilla (Kakemilla http://www.kakemilla.blogspot.com)

  2. Debbie says

    This is one of my favorite brunch recipes, guests love it. It is very good with sausage crumbles or pancetta as well.

  3. Shirley says

    Maybe next time you can spread out pesto and oven roasted veggies like onions and zucchini. Def making a version of my own soon! Thanks

  4. Gerry N. says

    All I had was some refrigerated Croissant dough so I flattened that our and made pastry shells. I didn’t have havarti either, but i did have some grated jack cheese. I had to substitute spam for bacon, and sprinkled a little bit of finely diced fresh jalapeno on each one. The egg tarts were still wonderful. Sorry about all the substitutions, but one uses what’s on hand. They were so easy I’m making ‘em in a dutch oven next time I go camping. I’ll likely use bisquick of something similar for the shells.

  5. says

    I Would Maybe Use A Nice Smokey Ham Butt, and White Gravy, For Dipping, Fresh Tomato Cooked In the Oven For Sweetness, zucchini Chips-in Parchment paper , Fried Green Tomato,s, Arugula, Always a Hit, and also another yolk, Would Not Hurt, Also some Fresh Bread, On the side for all that Dipping !! YUMMMO

  6. Cherrie says

    My husband suggests that instead of puff pastry on the bottom, perhaps use some seasoned hash browns on the bottom, instead. If they were super crispy hash browns, that sounds fabulous to me!! :)

    • Bernadette says

      I suppose you could mix up the egg and the cheese in a bowl and pour it into the pre-baked puffed pastry, then top with the bacon and chives. I would just watch it carefully so that it doesn’t over cook.

  7. Sarah Bissell says

    Can I do this with whatever cheese I have in the fridge? And does anyone kno how the scrambled eggs version worked?

    • Bernadette says

      Hi Sarah, I’m sure almost any shredded cheese would be fine! I never tried it with scrambled eggs, so I’m not sure, I know someone was thinking of trying it but I’m not sure how it worked out. Let me know if you try it!

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