Chef John from Syracuse'e 1060 Restaurant shared a recipe from their brand-new breakfast menu. The restaurant is located inside the Genesee Grande Hotel.Visit the restaurant website by clicking here.
1060 BACON-N-EGG TART
1 piece8” X 4” puff pastry
2 tblspsour cream
3 tblspfinely shredded sharp NY cheddar cheese
To tastesalt and pepper
2 eachlarge eggs
2 eachpieces of really good bacon (fully cooked, drained, cooled, rough chopped)
1 ozfinely shredded sharp NY cheddar cheese
1 tblspfinely chopped chives
Pre-Heat your oven to 400. Next, take your piece of cut puff pastry and score a football/oval shape with the tip of a knife all of the way around the pastry about one inch in from the sides. Now within the oval shape, make a series of “pokes” with a fork all over (this will ensure that the inside of the oval will not puff up and the outside will). Next, take a sheet/cookie tray and spray it with “Pam” or regular cooking spray. Place the pastry down on it and bake it in the center of the oven for 5 minutes. Let the pan and pastry cool down at room temp for about 15 minutes or so.
At this point you want to turn your oven up to 425. Next, In a small bowl, using a rubber spatula or wooden spoon, fold the sour cream, 3 tblsp of cheddar and the salt & pepper together until just mixed. Lay that mixture down on the “oval” part of the pastry and spread it flat and evenly all around. Sprinkle the pieces of chopped bacon onto just the oval part again all over the sour cream/cheese mixture. Next, crack each egg right on top of the oval part. Very carefully, steady the tray over to the oven and bake for five minutes. Sprinkle the top with the remaining cheese and put back in the oven for two more minutes. Place the hot tart right onto a large plate and sprinkle the top with chopped chives or green onion for extra color contrast and flavor.
Serve this tart with your favorite fresh fruit or a nice salad for a “Brunchy” twist. This recipe serves one person. Enjoy!!!