This post has been sponsored by Conestoga Farms, who work with Southwestern Ontario farmers to bring you a variety of local, premium eggs. All opinions out 100% ours.
There it is. A beautiful, bright yellow yolk inviting you in for a satisfying bite.
In the food world, there’s almost nothing more captivating that watching a soft oozy yolk make it’s way through the cracks and crevices of whatever it’s sitting on top of. Just check out #PutAnEggOnIt if you want to see what I mean.
For today’s luscious example, I have for you a Bacon and Egg Breakfast Tart.
Store bought puff pastry, topped with a savoury egg and cheese mixture, sprinkled with ripe cherry tomatoes and crispy thick cut bacon, and last but never least, finished with a gorgeous yolky egg or three.
This recipe was developed using Conestoga Farms eggs for a workshop that married my love of eggs with my passion for helping families raise happy healthy eaters. This delightful group of women showed up to cook four egg-centric dishes that were not only delicious, but customizable and family friendly on many levels.
I did a deep dive on our philosophy around feeding kids (which includes gold standard, evidence-backed research of course!) and emphasized how getting kids involved in the kitchen can go a long way in developing adventurous eating habits.
Eggs, of course, are a perfect teaching tool. Generally well liked, they are an inexpensive and incredibly versatile ingredient. They’re also tiny yet powerful little packages of wholesomeness when it comes to nutrition. Along with this beautifully rustic tart, we used them in a simple Weeknight Carbonara, An Egg Salad Sharing Board and a Customize-Your-Own Mini Frittata recipe. With each recipe came a lesson in helping kids become happy eaters.
A gorgeous charcuterie board, made complete with Conestoga ready-made hard cooked eggs
Enthusiastically sharing my philosophy around feeding kids
We shared a lot of laughs and a lot of great food. But mostly, my hope is that our guests walked away with a little more confidence and a lot less anxiety around feeding their littles.
Erin
Bacon and Egg Breakfast Tart
Print recipeIngredients
- 1 sheet/ square frozen puff pastry (thawed)
- 2 Large Conestoga Farms Free Run Omega 3 eggs (whisked, plus 2-3 additional eggs)
- 125g creamy cheese, like mozzarella, gruyere or havarti (about 1 cup, grated)
- 60g sharp cheese, like old cheddar or parmesan (about 1/2 cup, grated)
- 3 green onions (thinly sliced, divided)
- 3 slices thick cut bacon (cooked until tender/crisp and chopped)
- 1/2 cup cherry tomatoes (halved)
Directions
| 1. | Preheat oven to 400F. On a lightly floured surface, roll out puff pastry to about 12”x 14” and transfer to a parchment lined baking sheet. Poke rolled pastry with a fork all over. |
| 2. | Brush outer edge of pastry with whisked egg. Fold over ½” of pastry around outer edge. Brush the top of the folded edge with more of the whisked egg. |
| 3. | Bake pastry for about 8-10 minutes, until edges are just starting to lightly brown (pastry may puff up in the middle. Press the centre down gently with the back of a spatula to flatten). Allow to cool slightly. |
| 4. | Meanwhile, in a small bowl, mix remaining whisked eggs, cheeses and 1/2 the green onions. Spread this mixture evenly over pastry. |
| 5. | Top mixture with tomatoes and bacon. Return to oven for 2-3 minutes until cheese is melted. |
| 6. | Working quickly, crack remaining eggs gently over pastry. Return to oven and cook for 6-8 more minutes until egg whites are set, and the yolks are still soft. Sprinkle with remaining green onions and serve. |
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