Lunch: Sunny-Side-Up Herbed Tart Recipe

Ingredients

4 slices pancetta or 4 bacon strips
1 cup sliced fresh mushrooms
2 tablespoons chopped shallot
1 tablespoon olive oil
1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon
1 teaspoon sherry, optional
1/4 cup shredded Gruyere or Swiss cheese
1/4 cup shredded cheddar cheese
3 tablespoons sour cream
1/8 teaspoon salt
Dash pepper

Instructions

Preheat oven to 425 °. In a large skillet, cook pancetta over medium heat until partially cooked but not crisp. Remove to paper towels to drain. In a small skillet, saute mushrooms and shallot in oil until tender. Add tarragon and, if desired, sherry; cook 1 minute longer.
Remove from heat; stir in the cheeses, sour cream, salt and pepper. Set aside.
On a lightly floured surface, unfold puff pastry. Roll into a 10x9-in. rectangle. Transfer to a 15x10x1-in. parchment paper-lined baking sheet. Prick with a fork.
Spread mushroom mixture over pastry to within 1 in. of edges. Top with pancetta (place pancetta near the edges of the mushroom mixture). Score edges of pastry with a fork. Beat 1 egg and water; brush over pastry edges. Bake 10-12 minutes or until pastry is golden brown.
Carefully crack remaining eggs off-center into each corner. Bake 8-10 minutes longer or until eggs are set. Sprinkle with chives, salt and pepper. Cut into four pieces. Serve warm.