Sunny-Side-Up Herbed Tart

Total Time

Prep: 30 min. Bake: 20 min.


4 servings

Updated: Jun. 29, 2023
Feel free to be creative with this versatile egg tart. Try Canadian bacon or ham as the meat ingredient, and add toppings such as thyme, chopped spinach or goat cheese.—Diana Neves, Lafayette, California
Sunny-Side-Up Herbed Tart Recipe photo by Taste of Home


  • 4 slices pancetta or 4 bacon strips
  • 1 tablespoon olive oil
  • 1 cup sliced fresh mushrooms
  • 2 tablespoons chopped shallot
  • 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
  • TART:
  • 1 sheet frozen puff pastry, thawed
  • 5 large eggs, divided use
  • 1 teaspoon water
  • 1 tablespoon minced chives
  • Dash each salt and pepper


  1. 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, heat oil over medium heat; add mushrooms and shallot. Cook and stir until tender, 5-7 minutes. Add tarragon and, if desired, sherry; cook 1 minute longer.
  2. Remove from heat; stir in cheeses, sour cream, salt and pepper. Set aside.
  3. On a lightly floured surface, unfold puff pastry. Roll into a 10x9-in. rectangle. Transfer to a parchment-lined 15x10x1-in. baking pan. Prick with a fork.
  4. 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 until pastry is golden brown, 10-12 minutes.
  5. Carefully crack remaining eggs off-center into each corner. Bake until eggs are set, 8-10 minutes. Sprinkle with chives, salt and pepper. Cut into 4 pieces. Serve warm.

Nutrition Facts

1 each: 585 calories, 40g fat (13g saturated fat), 305mg cholesterol, 893mg sodium, 37g carbohydrate (1g sugars, 5g fiber), 21g protein.