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Let’s try a breakfast dish for the weekend you’ll love. It requires puff pastry from the grocery store. Have some cooked bacon on hand too. These are really easy to make on top of just being delicious. Some people like to use toast with the center cut out. I think this is the best way.
All-purpose flour, for dusting
1 sheet frozen puff pastry (half of a 17-to-18-ounce package), thawed
4 strips cooked bacon, not too crispy, crumbled
1 1/2 cups shredded Havarti or Fontina cheese
4 large eggs
Kosher salt and freshly ground pepper
Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper. On a lightly floured surface, roll out the puff pastry into a 12-inch square, then cut into 4 equal squares. Transfer the puff pastry to the baking sheets and prick all over with a fork. Bake until golden, 8 to 10 minutes.
Let the tart shells cool slightly on the baking sheets. If the centers are very puffy, prick with a fork to deflate. Sprinkle the cheese in the middle of the pastry and then make a shallow well in the cheese in the center of each tart. Crack an egg into each well and add salt and pepper to taste. Top with the crumbled bacon, then return to the oven and bake until the egg whites are set, 10 to 15 minutes. The bacon will crisp up in the oven.