Breakfast tart

breakfast tart with creame fraise, bacon, cheese and two eggsI saw this while I was cruising the Internet this morning on the Williams and Sonoma site. It was excellent!Here's the recipe:Ingredients1 sheet puff pastry dough1 egg, lightly beaten with 1 tsp. water3 oz. crème fraîche2 oz. shredded Gruyère cheeseSalt and freshly ground pepper, to taste8 bacon slices, cooked until crisp3 eggs (I only used 2 eggs)10 fresh chives, cut on the bias into 1/2-inch lengthsDirectionsThaw the puff pastry dough according to the package instructions.Preheat an oven to 425°F. Lightly grease a baking sheet.On lightly floured surface, roll out the puff pastry to 1/4-inch thickness and cut into a 10-by-8-inch rectangle. Place the pastry on the prepared baking sheet. Using a paring knife, score a border 1/2 inch in from the edge of the pastry. Using a fork, prick the center of the pastry. Brush the border with the egg wash and refrigerate for 15 minutes.In a small bowl, stir together the crème fraîche and cheese, and season with salt and pepper.Spread the crème fraîche mixture on the pastry, keeping the border clean. Lay the bacon on top, slightly overlapping the slices. Bake the tart for 14 minutes, rotating the baking sheet halfway through baking.Remove the baking sheet from the oven and place it on a level heatproof surface. Using a fork, prick any large air pockets in the pastry. Crack the eggs onto the tart, spacing them 2 inches apart. Bake until the egg whites are set and the yolks are still soft, 7 to 10 minutes.Transfer the tart to a platter, garnish with the chives and serve immediately. Serves 4.With the left over pastry I added a bit of brushed on creame and then sprinkled with cinnamon and sugar. As long as the oven was hot.......