Breakfast Tart

You asked so here's the recipe just in time for the weekend. Brunchin' is one of my favorite things to do on the weekends, but we don't always get out for this. Instead we wake up, drink our coffee, watch cartoons with the kiddos, and I'll start cooking brunch still in my pajamas. Slow mornings are just what I need especially after a week of rushed mornings. Summer camps have kept us busy. And most likely everyone still in their pajamas, we will sit and enjoy brunch. This is definitely a nice welcome to the rushed week-day mornings.This recipe is great for two reasons, it's super simple to make and it easily feeds six people at once which makes it great for entertaining. Make it for breakfast, lunch or dinner. Seriously, when I made it, I literally ate it for breakfast, lunch and dinner. I'll definitely be adding this recipe to my weekend rotation. And dare I say it's great for holiday breakfasts. You'll definitely want to pin this recipe or bookmark it!Breakfast Tart1 sheet of puff pastry {thawed}3 ounces of Mascarpone, at room temperature1 Tbsp finely diced chives6 strips of bacon {cooked}egg wash {1 egg beaten with 1 Tbsp water}6 eggssalt and pepper1. Thaw your puff pastry sheet overnight.2. On a floured surface, roll your pastry sheet about 1/4-inch thick into a rectangle.3. Create a "border" using a sharp knife. Lightly cut {not all the way through} the "border" 1/2-inch around the entire rectangle.4. Using a fork, prick the rectangle area {not the border}.5. At this point, chill your dough for about 10 - 15 minutes.6. While your dough is chilling, cook your bacon. I like cooking bacon in a 350 degree F oven for about 20 minutes. Use a cookie sheet and cooling rack and place bacon over the rack so the oil drips down.7. Once your dough is chilled, spread the mascarpone evenly and brush the border with the egg wash.8. In a preheated oven at 400 degrees F, cook the puff pastry with the mascarpone about 8 - 10 minutes.9. Then adjust the oven temperature to 425 degrees F.10. Add your bacon, a sprinkle of chives, eggs {I crack each egg into individual ramekins first}, and season with salt and pepper.11. Return to the oven for another 8 - 10 minutes, depending on how you like your eggs.12. Sprinkle with chives and serve warm.I always like to have fresh fruit on hand for either a bowl of granola and yogurt, a power smoothie, or to serve as a side. Easy and healthy!Recipe adapted from French Press.