- 1 sheet puff pastry dough
- 1 egg, lightly beaten with 1 tsp. water
- 3 oz. crème fraîche
- 2 oz. shredded Gruyère cheese
- Salt and freshly ground pepper, to taste
- 8 bacon slices
- 3 eggs
- 10 fresh chives, cut on the bias into 1/2-inch lengths
Thaw the puff pastry in the fridge overnight or on the counter for half an hour. Preheat an oven to 425°F. Lightly grease a baking sheet.
On lightly floured surface, roll out the puff pastry to 1/4-inch thickness and place on the prepared baking sheet. Using a paring knife, score a border 1/2 inch in from the edge of the pastry. Using a fork, prick the center of the pastry. Brush the border with the egg wash and refrigerate for 15 minutes.
In a small bowl, stir together the crème fraîche and cheese, and season with salt and pepper.
Spread the crème fraîche mixture on the pastry, keeping the border clean. Lay the bacon on top, slightly overlapping the slices. Bake the tart for 14 minutes, rotating the baking sheet halfway through baking.
Remove the baking sheet from the oven and place it on a level heatproof surface. Using a fork, prick any large air pockets in the pastry. Crack the eggs onto the tart, spacing them 2 inches apart. Bake until the egg whites are set and the yolks are still soft, 7 to 10 minutes.
Transfer the tart to a platter, garnish with the chives and serve immediately.