Bacon, Egg & Cheese Tart

• Bake or fry the bacon until just cooked. No need to cook crisp as the bacon will continue to cook in the oven. When cool enough to touch, tear the bacon into bite-size pieces.
• Preheat oven to 400º F.
• Place the cream cheese in a medium bowl with the milk and chives and mix to combine. The mixture will be thick, but should be spreadable. Add more milk if needed.
• Unfold the pastry and place on a baking sheet. Use a knife to score a 1-inch border around the entire pastry. Use a fork to prick (or dock) the area inside, leaving the 1-inch border untouched.
• Spread the cheese mixture over the docked portion of the puff pastry then sprinkle the shredded cheese and pre-cooked bacon over top, leaving the border untouched.
• Mix one egg with about a teaspoon of water and brush the egg wash over the pastry border. Sprinkle the border with the everything bagel seasoning. Bake the pastry for 12 minutes.
• Remove the tart from the oven and crack the remaining 4 eggs over top of the pastry. Return the pastry to the oven and cook for 10 – 12 minutes, or until eggs are done to your liking.
• Season with salt and pepper if desired, cut and serve with additional chives and/or arugula

Recipe created by Hatfield’s friend Michelle Atwood at iheartpublix.com.