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5 from 1 vote

30 Min Breakfast Tarts with Baked Eggs & Hollandaise Sauce

These breakfast tarts are like baked egg puff pastry boats that take no time to make and very little effort.  
Course Brunch
Cuisine Canadian
Keyword breakfast tart, brunch tart, hollandaise sauce
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 squares
Calories 450kcal
Author Julie & Debbie



  • 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




  • 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. 
  • 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.  Approximately 10 mins will give you firm whites with slightly runny yolks. 


  • You will need a glass bowl or a metal bowl, a double boiler, or a pot that you can simmer some water in that is smaller than the bowl you are using.  If you use a bowl and pot, you need to make sure the water does not touch the bottom of the bowl.  
  • Separate 4 egg yolks from the whites. 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!
  • 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. 


Nutrition Notes are approximate and they are not including the hollandaise sauce. 


Serving: 1square | Calories: 450kcal | Carbohydrates: 20g | Protein: 19g | Fat: 36g | Saturated Fat: 12g | Fiber: 1g | Sugar: 1g