Breakfast Tart

• 1 sheet puff pastry
• 1 egg, lightly beaten with 1 tsp. water
• 3 oz. creme fraiche
• 2 oz. Gruyere cheese, shredded
• 8 bacon slices, cooked until crisp
• 3 eggs
• 10 fresh chives, cut on the bias into 1/2" lengths

1. Thaw puff pastry dough according to package instructions.
2. Preheat oven to 425 degrees. Lightly grease baking sheet.
3. On lightly floured surface, roll out pastry to 1 1/2" inch thickness; cut into 10" x 8" rectangle. Place pastry on prepared baking sheet. Using paring knife, score border 1/2" in from edge of pastry. Using fork, prick center of pastry. Brush border with egg wash; refrigerate 15 minutes.
4. In small bowl, combine creme fraiche and cheese. Season with salt and pepper.
5. Spread creme fraiche mixture on pastry, keeping border clean. Lay bacon on top, slightly overlapping slices. Bake tart 14 minutes, rotating baking sheet halfway through baking. Remove baking sheet from oven; place on level heatproof surface. Using fork, prick any large air pockets in pastry. Crack eggs onto tart, spacing them 2" apart. Bake until egg whites are set and yolks are still soft, 7-10 minutes. Transfer tart to platter; garnish with chives. Serve immediately.

pastry, egg, creme fraiche, gruyere cheese, bacon, eggs, fresh chives

Taken from www.epicurious.com/recipes/member/views/breakfast-tart-50015498 (may not work)