Eggs cups with Bacon

This savory puff pastry egg tart is the perfect combination of crisp, buttery pastry and a rich, flavorful filling. Flaky sheets of puff pastry are baked until lightly golden, then filled with a savory mixture of eggs, crispy bacon, sharp cheese, and fresh spring onions, all seasoned with paprika, thyme, sumac, and a touch of pepper. The tart is baked again until the eggs are set and the pastry is beautifully crisp. It’s easy to make, full of bold flavors, and pairs wonderfully with a fresh salad or a creamy yogurt dip. Perfect for breakfast, brunch, or a light dinner, this dish is best enjoyed warm or at room temperature.

Ingredients

• 1-2 sheets of puff pastry

• 5 Eggs

• Half a cup of bacon

• 1-2 tbsp of cheese (the sharper the better)

• 1 tsp of Pepper

• 1 tsp of Paprika

• 1 tsp of Thyme

• 1 tsp of Somac

• salt to taste

• 2 spring onions

Instructions:

1. Preheat your oven to 200°C (390°F).

2. Prepare the pastry:

   • Roll out the puff pastry onto a cup cake tray.

   • Pre-bake the pastry (optional):

   • Bake the pastry for 8–10 minutes until it just starts to puff and lightly golden. This helps keep the center crisp later.

   • Remove from oven and gently press down the center area if needed.

3. Cook the bacon:

   • While the pastry is baking, sauté the chopped bacon in a pan until crispy. Drain on paper towels.

4. Make the egg mixture:

   • In a bowl, whisk together the eggs, pepper, paprika, thyme, sumac, and a pinch of salt.

   • Stir in the cheese, spring onions, and cooked bacon and then egg.

5. Assemble the tart:

   • Pour the egg mixture into the center of the puff pastry, staying within the border.

   • Use a spoon to evenly spread the filling.

6. Bake the tart:

   • Return to the oven and bake for 15–20 minutes, or until the egg is fully set and the pastry is golden and crisp.

7. Cool slightly, slice, and serve.

   • Enjoy warm or at room temperature. It pairs well with a side salad or yogurt dip.