FILLING:
4 bacon strips
1 C sliced fresh mushrooms
2 T chopped shallot
1 T of The Olive Bin's Herbes de Provence Olive Oil
1 T minced fresh tarragon (or 1 tsp dried tarragon)
1/4 C shredded Gruyere or Swiss cheese
1/4 C shredded cheddar cheese
3 T sour cream
Salt and pepper, to taste
TART:
1 sheet frozen puff pastry, thawed
5 eggs
1 tsp water
1 T minced chives
Salt and pepper, to taste
Sunny-Side-Up Herbed Tart
Ingredients
Number Of Servings: 4
Directions
- In a large skillet, cook bacon over medium heat until partially cooked, but not crisp. Remove to paper towels to drain. In a small skillet, saute mushrooms and shallot in the Herbs olive oil until tender. Add tarragon; cook 1 minute longer.
- Remove from heat; stir in cheeses, sour cream, salt, and pepper. Set aside.
- Preheat oven to 425 degrees.
- On a lightly floured surface, unfold puff pastry. Roll into a 10"x9" rectangle. Transfer to a 15"x10"x1" parchment paper-lined baking sheet. Prick with a fork.
- Spread mushroom mixture over pastry to within 1 in of edges. Top with bacon (place bacon near the edges of the mushroom mixture). Score edges of the pastry with a fork. Beat 1 egg and water; brush over pastry edges. Bake for 10 to 12 minutes or until pastry is golden brown.
- Carefully crack remaining eggs on top of pastry - off-center, into each corner. Bake 8 to 10 minutes longer or until eggs are set. Sprinkle with chives, salt, and pepper. Cut into four pieces (so each piece has a full egg). Serve the tart warm.
