Puff Pastry Breakfast Egg Tarts Recipe

Preheat the Oven
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly spray it with non-stick cooking spray.

Prepare the Puff Pastry
Roll out the puff pastry sheet on a lightly floured surface to about ¼-inch thickness. Cut it into four equal squares.

Create Tart Shells
Place the pastry squares on the prepared baking sheet. Score a smaller square inside each puff pastry square, about ½ inch from the edges, being careful not to cut all the way through. This will help create a raised edge to hold the egg filling.

Add Cheese and Crack Eggs
Sprinkle a bit of shredded cheese in the center of each square. Carefully crack one egg into each tart, keeping the yolk intact. If desired, drizzle a little milk or cream over the eggs for added creaminess. Season with salt and pepper to taste.

Add Toppings
Place halved cherry tomatoes or other optional toppings (like spinach or cooked bacon) around the egg yolk, ensuring the pastry edge is visible.

Bake
Bake the tarts in the preheated oven for 18–20 minutes, or until the pastry is golden brown and the eggs are cooked to your desired doneness. For a runny yolk, check after 15 minutes.

Garnish and Serve
Remove the tarts from the oven and sprinkle fresh herbs like chives, parsley, or basil on top. Serve warm and enjoy!