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Recipe For Bacon and Egg Breakfast Tart

Bacon and Eggs All Tarted Up

Eggs can be a tricky thing to cook for a crowd; seriously, don't even bother making scrambled eggs or omelets for more than a couple people, unless you get off on stressing over things. So I'm always on the lookout for brunch-ready, low-fuss ways to cook the morning staple, and this elegantly rustic tart qualifies and then some.

This tart combines the familiar trappings of breakfast (crisp bacon and runny-yolked eggs) with luxe ingredients (tangy crème fraîche, butter-rich puff pastry, and nutty Gruyère) for a wholly-on-point brunch dish. Seriously, do I need to elaborate further? It's a mother-effing bacon, egg, and puff pastry tart, people!

Bacon and Egg Breakfast Tart

Bacon and Egg Breakfast Tart

Bacon and Egg Breakfast Tart


  1. 1 sheet puff pastry dough
  2. 1 egg, lightly beaten with 1 teaspoon water
  3. 3 ounces crème fraîche
  4. 2 ounces shredded Gruyère cheese
  5. Salt and freshly ground pepper, to taste
  6. 8 bacon slices, cooked until crisp
  7. 3 eggs
  8. 10 fresh chives, snipped into 1/2-inch lengths


  1. Thaw the puff pastry dough according to the package instructions.
  2. Preheat oven to 425°F. Line a half-sheet pan with parchment paper.
  3. On lightly floured surface, roll out the puff pastry to 1/4-inch thickness and cut into a 10-by-8-inch rectangle. Transfer the pastry to the prepared baking sheet. Using a paring knife, score a border 1/2 inch in from the edge of the pastry. Using a fork, prick the center of the pastry. Brush the border with the egg wash and refrigerate for 15 minutes.
  4. In a small bowl, stir together the crème fraîche and cheese, and season with salt and pepper (it may not need salt).
  5. Spread the crème fraîche mixture on the pastry, keeping the border clean. Lay the bacon on top, slightly overlapping the slices. Bake the tart for 14 minutes, rotating the baking sheet halfway through baking.
  6. Remove the baking sheet from the oven, and place it on a level heatproof surface. Using a fork, prick any large air pockets in the pastry. Crack the eggs onto the tart, spacing them evenly over the pastry. Bake until the egg whites are set and the yolks are still soft, 7 to 10 minutes.
  7. Transfer the tart to a platter, garnish with the chives, and serve immediately.
Image Source: POPSUGAR Photography / Nicole Perry
sham28 sham28 7 years
Hello, lover.....
ShelleyHFan ShelleyHFan 8 years
That looks DELISH! :)
milosmommy milosmommy 8 years
Looks fantastic, but way not enough for my family of 5.
tawvry tawvry 8 years
tuscanstellina tuscanstellina 8 years
I can't seem to take my eyes off the bacon. Yum!!
nancita nancita 8 years
What an unusual idea! I just hosted a brunch this weekend but too bad I saw this recipe for the first time today!
Roarman Roarman 8 years
This looks delicious.
KatMalone KatMalone 8 years
I made this as a V-day weekend brunch for my bf - we loved it!! Very easy to throw together on a weekend morning, but not as many servings as it says. As YumSugar pointed out, it is more of a full meal for 2, or a lighter meal for 3 if paired with fruit or something.
aimeeb aimeeb 8 years
Munkeyhed Munkeyhed 8 years
This looks very appetizing. I just recently started eating eggs, and now know what I was missing! (still won't touch anything with mayo, though)
burningphoenix burningphoenix 8 years
fuzzles fuzzles 8 years
I'm thinking this would be insanely good in the late summer (minus the eggs) with farmers market tomatoes and lettuce. The ultimate BLT!
CoconutPie CoconutPie 8 years
I bought all the ingredients. I'll make this tomorrow morning. Can't wait!
Seka21 Seka21 8 years
Oh my yum! That looks so yummy.. i have to find some gruyere somehow!
fuzzles fuzzles 8 years
I don't know if I can wait that long! :drool:
CoconutPie CoconutPie 8 years
:drool: I think I'll make this tomorrow morning!
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