This recipe has been special to us and those who visit our home. It is a breakfast dish that we make at least once for every new guest who comes to stay with us. We have made this dish for just over a decade now. It is the perfect breakfast item that is unique and delicious. The breakfast pastry becomes everyone’s instant favorite. Impressive as it may seem, with small and simple tricks this delicacy is not difficult to make. Try this breakfast puff pastry for your next brunch. It will remain a classic for years to come.

Breakfast Puff Pastry Recipe


1 frozen puff pastry sheet (Pepperidge Farms or Trader Joe’s)

3/4 cup shredded Gruyere or sharp white cheddar cheese 

1/3-1/2 cup crème fraîche

12 thick-sliced, hand-smoked peppered bacon (I love JC Market’s)

Egg wash

6-8 eggs

Kosher salt and ground pepper

1 tablespoon roughly chopped fresh chives


Preheat an oven to 400°F. Line a baking sheet with parchment paper.

On a lightly floured work surface, roll out the puff pastry into a rectangle about 12 by 15 inches. Trim the edges (a pizza wheel and a ruler work well to cut puff pastry). With a sharp knife or pastry wheel, cut a line around the rectangle about 1/2 inch from the edge. Do not cut all the way through; you just want to create a ridge when the pastry is baked. Using a fork, prick the pastry inside the line all over. Lay the rectangles on the prepared baking sheet. Refrigerate while you prepare the toppings. Egg wash the outer edge 

In a small bowl, stir together the cheese and crème fraîche. In a large fry pan (it is best to choose a nonstick pan with a lid so you only have to clean one pan), fry the bacon over medium-low heat until just barely crisped, about 5 minutes. Drain on paper towels. Discard the fat in the pan.

Dollop a spoonful of the cheese mixture in the center of each pastry rectangle and spread it out to the cut line. Roughly chop the bacon and sprinkle it over the cheese mixture. Bake until the pastry is puffed, crisp and golden, about 15 minutes. At the 5-minute mark, crack eggs around the tart on top and place back in the oven to finish baking.

Sprinkle with chives and serve immediately. Makes 6-8 tarts.

Use the best-quality puff pastry you can find. A local bakery will often sell fresh puff pastry, so check around. Dufour brand puff pastry, which is available in high-end markets, is also a good choice. The same goes for eggs: the fresher your eggs, the more scrumptious your over-easy eggs will be. I use Trader Joe’s or Pepperidge Farms.

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