Name: 30 Min Breakfast Tarts with Baked Eggs & Hollandaise Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 sheets puff pastry (store bought); 2 cups spinach (chopped); 1/4 cup red onion (diced); 500 g cooked farmer sausage (chopped small); 1 large tomato (diced with seeds removed); 1 large pepper (diced); 12 large free range eggs; 1 cup gruyere cheese (shredded); 1 green onion (sliced); salt and pepper; 4 large free range egg yolks; 1 tbsp lemon juice; 1/2 cup grass fed butter (melted); salt and pepper to taste

Jump to Recipe Print Recipe

These breakfast tarts are like little puff pastry boats of baked eggs, farmer sausage, veggies and cheese that take no time to make and very little effort. They’re such a great option for brunch guests because you can make a lot of them very easily.

Plus they taste amazing so you can impress the pants off your guests without the stress. Top them off with hollandaise sauce for an extra special treat!

If you have never tried to make your own hollandaise sauce then we challenge you to throw away that powdered hollandaise package and get out your whisk. It’s way easier than you think, tastes a million times better, and we have a couple tips for how to make it fool proof. Trust us, we haven’t used powdered hollandaise in over 15 years!

If you have tried to make homemade hollandaise sauce before and it separated, don’t be afraid to try again. We have learned two ways to fix a broken hollandaise that we will share with you below.

You don’t have to have hollandaise with this breakfast tart, however brunch eggs and hollandaise go together extremely well! Just sayin…

Ok, lets get into the baked eggs recipe…

Ingredients You Will Need

The ingredients in our baked eggs breakfast tart are as follows:

puff pastry
spinach
red onion
farmer sausage
tomato
pepper
eggs
gruyere cheese
green onion
salt and pepper

For the hollandaise sauce you will need:

egg yolks
butter
lemon
salt and pepper

That doesn’t mean that you can’t make these breakfast tarts if you happen to have some different ingredients on hand. Here are a few ideas you might want to try:

mushrooms
jalapenos
cheddar cheese
kale
sweet onion
caramelized onions

Can You Use Store Bought Puff Pastry?

Hell yes! There are a few things that Debbie and I buy pre-made, and puff pastry is one of them! Not only is it easy, but you can also get it in pre-rolled sheets that are perfect for these breakfast tarts.

If you can only find the squares that you have to roll out, it works too, but I LOVE that I can usually find it pre-rolled. Have I mentioned how much I love that it comes pre-rolled?

You get the picture… !

How to Make the Breakfast Tart:

These breakfast tarts with baked eggs are so easy to make! Even if you have to roll out your puff pastry. He he he!

Preheat your oven to 425 degrees.
First, unroll your puff pastry and place it on a parchment lined baking sheet. We usually use the paper that the puff pastry is rolled up in. If you have to roll it, roll it out with a rolling pin into an 12 x 8 (or so…) rectangle.
Using a sharp knife, cut the puff pastry sheet into 6 squares. Gently pull the squares up off the tray and replace them so there is some space between each square. With your knife, score the edges of the pastry square about 1/2 an inch or so away from the edge. Be careful not to cut all the way through the pastry. (This paring knife works great for scoring puff pastry)
Blind bake the pastry squares for 5 – 6 mins or until they start to puff up nicely. Remove from oven.
While the pastry is blind baking, cut up all your veggies and cooked farmer sausage.
Add the spinach, tomato, pepper, onion, and farmer sausage to the puff pastry squares in kind of a circle shape. The circle will make a little bed for the egg and help keep the egg on the square.
Crack an egg in the center of your veggie circle. Top with shredded cheese, chopped green onion, salt and pepper.
Bake in the oven for 8 – 12 mins depending on how cooked you like your eggs.

Tips:

You can buy pre-cooked farmer sausage, but in my opinion, it tastes better when you buy it raw and cook it at home. All you have to do is poke a couple holes in it and cook it covered at 400 degrees for 15 – 20 mins. Or chop it up in pieces and fry it in a hot skillet for 5 mins.

What Is “Blind Baking”?

Blind baking is when you pre-bake the pastry before you add any toppings or filling. This allows the pastry to partially cook so that it will be done cooking at the same time as your eggs because the eggs take less time to bake. It also keeps the pastry from getting soggy from the wet filling.

How to Bake Eggs in the Oven:

Eggs don’t take that long to bake in the oven when they have some room to spread out like they do here. Here are some cooking guidelines:

For eggs that have a slightly runny yolk, but also nice firm whites, cook for 10 mins at 425 degrees. This is how we like ours.
For yolks that don’t run, try 12-13 mins or a bit longer.
If you like your eggs really runny and loose, start with 8 mins.

Remember that every oven can have a slightly different temperature so start with a little less time than you think you will need and then check it and go from there.

How to Make Hollandaise Sauce:

While your breakfast tarts with baked eggs are baking, make your hollandaise. You can do this in the time it takes for the breakfast tarts to cook, but in order to be efficient, I would have all your ingredients out and ready and I would have some water simmering away in your double boiler before your breakfast tarts go in the oven. Then here are the steps:

You will need a glass bowl or a metal bowl, and a double boiler.

If you don’t have a double boiler, you can also us a pot that is smaller than the bowl you are using so the bowl rests on the edge of the pot with water simmering underneath. If you use a bowl and pot, you need to make sure the water does not touch the bottom of the bowl.

There is also this cool double boiler insert that will fit on top of a pot you already have if you don’t want to buy another pot. I use my double boiler all the time for steaming veggies, eggs, making lemon curd and of course hollandaise!

Separate 4 egg yolks from the whites and add them to your bowl. An easy way to do this is to crack the egg into your hand and let the whites slip through your fingers. Add the lemon juice to the egg yolks. I like about a tbsp or one half a lemon squeezed.
Get 1/2 cup of butter melting in the microwave. You want it to be in something that is easy to pour slowly! These measuring cups with a spout work great.
Whisk the egg yolks and lemon juice vigorously till they start to get frothy and larger in size.
Add the bowl of whipped yolks to your double boiler or pot with some water simmering away on med-low heat. Again, make sure the bowl does not touch the water!
As you continue to whisk the yolks, slowly pour in the melted butter. The sauce will double in size and get so smooth and creamy.
Remove from the heat and add salt and pepper to taste. You can also add a little more lemon juice here if you want to. Cover until you are ready to use it.

If your hollandaise sauce gets a little too thick, just add a tiny splash of water and remix.

How to Fix Broken Hollandaise Sauce:

You always make your hollandaise sauce last, or near the end. A number of years ago now, I was making some and I had a bunch of plates of eggs benny keeping warm in the oven. I was almost done my sauce, it separated and I didn’t have any more butter to remake it! Rather than freak the *&^# out, I turned to trusty ole google to see if I could fix my sauce. Sure enough, there is a way to save your sauce and it has worked every time!

If you make hollandaise sauce regularly or even once in a while, inevitably it will “break” or separate. Its just a matter of time… This can be soooooo frustrating especially when you are cooking for guests or you are in a big hurry. Fortunately, there is a really easy way to fix it. Here are two ways.

Add a teaspoon or two of cold water and whisk well. This works because one reason your hollandaise can separate is because it got too hot.
Add a tablespoon of boiling water to a warm bowl. Very slowly drizzle in the separated sauce while whisking the water and sauce together. The sauce should emulsify once more and end up nice and creamy.

Unfortunately, if you have got it way too hot and the eggs have cooked, there is nothing you can do, but start over.

Other Brunch Recipes you Might Like:

Tools You Will Need

If you’ve tried this breakfast tart with baked eggs recipe then don’t forget to rate the recipe and let us know how it turned out in the comments below. We love hearing from you!

We love to see your creations! Tag @Cookswithcocktails if you post a picture of this recipe on INSTAGRAM