Egg In A Pastry Shell

INGREDIENTS

8 large pastry shells

8 eggs

16 to 20 cherry tomatoes, halved

4 thick slices bacon, cut into strips

½ cup of fresh cream

2 tablespoons of chervil, coarsely chopped

Watercress, to taste

Salt and pepper, to taste

Preheat oven to 425°F.
Heat a large skillet on medium-high heat Add bacon and cook, stirring occasionally until crispy, about 10 to 15 minutes. Transfer bacon (without fat) onto a paper towel, set aside.
Place puff pastries on baking sheet lined with parchment paper. Carefully break an egg into the hole of each puff pastry. Garnish with a few tomato halves. Sprinkle with salt and pepper. Cook in oven for 10 to 15 minutes or until egg has set, leaving yolks slightly runny.

While the puff pastries cook, mix fresh cream and chervil in a bowl. Season to taste with salt and pepper.
Remove puff pastries from oven. Garnish the puff pastries with bacon, tomatoes, a spoonful of fresh chervil cream, and watercress.

Preheat oven to 425°F.
Heat a large skillet on medium-high heat Add bacon and cook, stirring occasionally until crispy, about 10 to 15 minutes. Transfer bacon (without fat) onto a paper towel, set aside.
Place puff pastries on baking sheet lined with parchment paper. Carefully break an egg into the hole of each puff pastry. Garnish with a few tomato halves. Sprinkle with salt and pepper. Cook in oven for 10 to 15 minutes or until egg has set, leaving yolks slightly runny.

While the puff pastries cook, mix fresh cream and chervil in a bowl. Season to taste with salt and pepper.
Remove puff pastries from oven. Garnish the puff pastries with bacon, tomatoes, a spoonful of fresh chervil cream, and watercress.