Ingredients

The following ingredients have 8 Servings
  • 2 sheets (17 ounces) Pepperidge Farm Puff Pastry
  • 8 ounces Havarti cheese, shredded
  • 4 slices bacon, cooked until crispy and crumbled
  • 8 eggs
  • salt and pepper to taste
  • 1/2 cup green onions, chopped

Instruction

  • Thaw puff pastry at room temperature for about 30 to 40 minutes or until it's easy to unfold and handle.
  • On a lightly floured surface, roll out each pastry sheet and cut into four. Fold and pinch edges of each sheet to form a tart shell.
  • Arrange in a single layer on a lightly greased baking sheet and prick all over with a fork. Bake in a 425 F oven for about 8 to 10 minutes or until golden.
  • Remove baking sheet from oven and allow pastry shells to cool. Prick a few times with a fork to deflate if puffy in the center.
  • Sprinkle top with cheese. Make a shallow well in the center of each pastry shell and crack an egg into the well. Season with salt and pepper to taste. Top with bacon.
  • Return to oven and bake for about 10 to 15 minutes or until whites are set.
  • Remove from oven and garnish with green onions. Serve.