“a classic duo with an unforgettable taste”

Name a better breakfast duo than the infamous bacon and eggs! If pancakes come to mind, let me remind you that we’re taking a break from the sweet breakfast options, and instead, we’re focusing today on one incredibly delicious and creative twist to the most classic savory breakfast – bacon and eggs. One can argue that bacon and eggs are perfect on their own, but I like to experiment and try new flavors – this way, when I find something finger-licking good, I can share it with you guys. The bacon egg puff pastry breakfast tart turned out to be such a recipe.

It has bacon, eggs, cheese, and scallions for that sharp, sulfury taste. The pastry gives the meal an amazing pizza or pie quality, with incredibly crispy edges. This is why I love seasoning with oregano, but that’s totally up to your preference. You can use red pepper, cayenne, thyme, parsley, chili, garlic powder, and so on. I’m assuming you already know what you like on your plate, so feel free to adjust the seasoning to enjoy this breakfast tart even more.

Of course, maybe the most important question when it comes to breakfasts is – should you be an early bird to enjoy this meal? This bacon and egg pastry tart takes about 40 minutes from the time you begin preparing it to the time you eat it. However, the preparation time is only 10 minutes, which means you can let it bake while you get ready for the day.

To make the recipe, you’ll only need a baking sheet and the ingredients listed below.

The first step is to preheat the oven to (220°C) 425°F.

The second step is to prepare the pastry for baking. Lightly flour a baking sheet and roll the puff pastry sheet on it. The pastry sheet needs to be a little bit larger than the baking sheet so you can fold the edge and create a crust just like when making a pie.

After this, take a fork and poke a few hole throughout the center of the pastry to let the air out. This will prevent the pastry from rising during baking. Spread the cream cheese all over the center and brush the edges with the egg wash.

Place the baking sheet into the oven and bake for 15 minutes. Splitting the baking process into two parts is recommended because the pastry needs more baking time than the other ingredients. Plus, you’ll get a very crisp crust, with a soft and chewy center, which is perfect, right?

After 15 minutes, the pastry will get a light golden brown color, which is your signal to take it out of the oven and add the other ingredients.

First, spread the shredded white cheddar. You can also use parmesan, grana padano, or pecorino romano cheese, as they’re all very savory and hard-grating cheeses. Second, cut the bacon strips and place them over the cheese. On top of the bacon, crack the six eggs. Be careful not to crack the eggs one over another, but instead spread them throughout the tart, so they can cover the whole surface. Finally, add the diced scallions and season with salt, pepper, oregano, or anything that’s to your preference. Also, if scallions have a too intense flavor for you, chives are an amazing alternative with a milder taste.

I like to add raw spinach leaves over the tart because, at only 10 minutes or baking, they won’t dry out or be bitter, but instead will add a nice earthy flavor. If you’re a fan of spinach, I recommend you try this.

Return the baking sheet to the oven and continue to bake for another 10 to 15 minutes. The remaining time mostly depends on how well cooked you like your eggs. If you like them well cooked, leave the tart for 15 minutes. If you like them softer, bake for around 10 minutes.

Once the tart is baked, cut it into six equal squares and place one or two slices (depending on how much you think you can eat) on a serving plate and add your favorite sauce. Enjoy!

Ingredients

• 1 sheet of puff pastry (thawed)
• 1 cup shredded white cheddar
• 6 eggs
• 7 strips of bacon (cooked)
• 1 egg wash (with 1 tbsp milk)
• ½ cup of cream cheese
• 1 tbsp diced scallions
• 5-6 spinach leaves (optional)
• 1 tsp oregano
• A pinch of salt and pepper

Instructions

• Preheat the oven to (220°C) 425°F.
• Roll the puff pastry on a lightly floured baking sheet and fold the edges to create a crust.
• Poke holes throughout the center od the puff pastry using a fork.
• Spread the cream cheese over the puff pastry.
• Brush the edges with the egg wash.
• Bake for 15 minutes.
• Take it out of the oven and toss the cheddar shreds over the pastry.
• Cut bacon slices in half and place them over the cheddar shreds.
• Crack the 6 eggs over the bacon slices.
• Add the diced scallions.
• Season with salt, pepper, oregano.
• Place the spinach leaves on top.
• Return to the oven and bake for another 15 minutes.

“the breakfast that tastes like summer”

Other than the ultimate breakfast duo, bacon and eggs, this is another famous classic – grilled fresh mozzarella with roasted tomatoes and basil sandwich. There’s no way you haven’t tried, at least some combination of grilled cheese, tomatoes, and basil. In most recipes, the tomatoes and basil are fresh, while the cheese is grilled or fried, however, to get that ultimate smokey flavor and make the sandwich look even more appetizing, we’ll be slightly roasting the tomatoes. You didn’t think a mozzarella cheese sandwich with tomatoes and basil can get any tastier? Wait until you’ve tried this recipe.

In every grilled recipe, choosing the type of cheese you’re going to use it the first important step. You need a cheese that produces a sharp, intense flavor, that also melts easily, hence mozzarella cheese comes up as a winner. To enhance and add flavor, use dried oregano and garlic powder. If you like your sandwich hot and spicy, sprinkle a few chili flakes over the cheese and enjoy it! At the end of the day, seasoning is totally up to your preference, so use my seasoning combination merely as a recommendation.

Let’s get cooking.

All you’ll need for this recipe is a grill pan or an actual grill (even better).

The first step is to heat the grill to medium or place a grill pan over medium heat.

While the grill heats, prepare the ingredients. Cut the french bread into slices – thick or thin, depending on how you like them. Also, slice the tomatoes and mozzarella cheese (if bought as a whole piece).

Once the grill is heated, spray it with cooking oil and sprinkle each bread slice with olive oil, salt, and pepper on each side. Place the bread slices on the grill and cook for two minutes (each side). Once you notice that the bread slices are browned and grill marks appear, remove from heat and set them aside.

Next are the tomato slices. Sprinkle a little bit of olive oil, salt, and pepper on each slice and grill for four minutes (2 minutes each side). Remove tomatoes from the grill and set them aside.

Finally, spray each mozzarella slice with olive oil, salt, pepper, and chili (if you like them spicy). Grill the mozzarella slices only for a few seconds, until they start to soften, then remove from heat and place two slices of mozzarella and tomatoes on one slice of bread.

Lower the heat then return the bread slices with mozzarella ad tomatoes on the grill. Cook until the mozzarella melts over the bread. How much time you’re going to grill, depends on how soft and gooey you like the cheese. For people that like their cheese feeling a little bit solid, grill for a minute, while for people that really like their cheese melty and sticky, grill for at least two to three minutes.

After this, serve each slice of bread with two basil leaves on top. Also, spatter a few drops of olive oil and sprinkle dried oregano and garlic powder. I know I don’t have to say this, but don’t leave the cheese to get cold – eat it while it’s still hot. Enjoy!

Ingredients

• 1 crusty French bread
• 2 cups sliced tomatoes
• 12 slices of fresh mozzarella cheese (~10 oz)
• 12 small basil leaves
• 1 tbsp oregano
• 1 tbsp garlic powder
• 1 tsp pepper
• 1 tsp chili (optional)
• 1 tsp salt
• 1 tbsp olive oil

Instructions

• Heat the grill to medium or place a grill pan over medium heat.
• Spray it with cooking oil.
• Slice the French bread and spatter olive oil, salt, pepper, and garlic powder on each slice. Cook for a minute or two on each side, until it gets a little browned and grill marks appear.
• Set the bread aside and place the tomato slices on the grill. Sprinkle salt and pepper. Grill for two minutes on each side then set aside.
• Finally, add the mozzarella slices on the grill. Spray them with olive oil, salt, and pepper (chili optional) on each side. Cook for a few seconds, just until the mozzarella softens.
• Lower the heat, then return the bread slices on the grill. Place two slices of mozzarella cheese on each slice of bread and cover with two tomato slices. Once the mozzarella melts over the bread, remove from heat.
• Garnish each bread slice with two basil leaves and sprinkle dried oregano.