Youre five ingredients away from a stunning (and easy!)
brunch or breakfast-for-dinner dish.
Store-bought puff pastry is a hero ingredient that can make a home cook look like a professional.
Photo:Greg DuPree
Here, a rolled-out square is baked until golden and then used as a tart shell.
It looks like an elevated brunch dish, when in fact youll file it under shortcut stunners.
Finely chop white and light green parts of scallions.
Slice dark green tops; reserve.
Whisk 1 egg in a small bowl.
Roll puff pastry into an 11-inch square on a lightly floured work surface.
Transfer to a baking sheet lined with parchment paper.
Fold over 1/2 inch of pastry on each edge to make a raised border.
Poke holes all over pastry interior with a fork.
Brush with beaten egg.
Bake until puffed and golden brown, 10 to 12 minutes.
Let cool for 10 minutes.
Spread creme fraiche mixture over interior of cooled pastry, gently pressing down if pastry is puffed.
Crack remaining 4 eggs onto tart, 1 in each corner.
Sprinkle eggs lightly with salt and pepper.
Bake until egg whites are fully set and yolks are still runny, 12 to 15 minutes.
Place smoked salmon around eggs.
Garnish with reserved scallion tops.
