Breakfast in Bread

This recipe came from Food Network Magazine, April 2012, and was in the "Name This Dish!" section. I made it for Kathy and Rick when they were up visiting us in Alaska. 

• 1 sheet frozen puff pastry (half of a 18 oz. package), thawed
• 2 strips bacon, cooked crispy and crumbed
• 1 1/2 cups shredded Havarti cheese
• 3 T. shredded Parmesan cheese
• 4 large eggs
• Kosher salt and freshly ground pepper
• Chopped fresh chives, for topping

1. Preheat oven to 425. Line two baking sheets with parchment paper.  On a lightly floured surface, roll out the puff pastry in to a 12"square, then cut into four equal squares.  Slightly fold and pinch the edges of each square to form four round tart shells.  Transfer to the prepared baking sheets and prick all over.   Bake until golden, 8-10 minutes.
   
2. Let the tart shells cool slightly on the baking sheets.  If still puffy, prick to deflate.  
3. Sprinkle shells evenly with the Havarti and Parmesan.  Make a shallow well in the cheese in the center of each tart and crack an egg into each; season with salt and pepper.
4. Top with the bacon, then return to the oven and bake util the egg whites are set, 10-15 minutes or until done to your liking.   Top with chives and serve four guests!