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Jet Tila’s Fancy Brunch Egg, Bacon and Gruyère Breakfast Tart

This impressive breakfast dish from Chef Jet Tila comes together quickly and with little effort. Plus, it’s easy to tailor it to any taste by simply swapping out the bacon, arugula topping, or cheese.

Fancy Brunch Egg, Bacon and Gruyère Breakfast Tart
Serves 6


1 sheet puff pastry, thawed until workable but not too warm
1 large egg, beaten
1 cup grated Gruyère cheese
1/2 cup crème fraiche
Sea salt, to taste
Freshly ground pepper, to taste
7 slices cooked bacon
4 large eggs
2 1/2 cups arugula
2 tablespoon extra-virgin olive oil
Juice from 1/2 lemon
1/3 cup sliced chives


1. On a lightly-floured surface, roll out the puff pastry to make a large rectangle just smaller than a half sheet pan. Line a sheet pan with parchment paper and place the rolled puff pastry on top. Create a 1-inch border all around by scoring with a knife, similar to a picture frame. “Dock” the dough by poking holes with a fork in the center area, only leaving the border alone. Brush the border edges with the beaten egg. Refrigerate the dough for 10 minutes.

2. Meanwhile, in a small bowl, mix the cheese, crème fraiche, and a pinch each of salt and pepper. Set aside.

3. Preheat the oven to 400 degrees. Remove the dough from the refrigerator and spread the cheese mixture in the center rectangle of the dough. Place the bacon on top, leaving space for the eggs. Bake until the crust starts to puff and become light brown, about 12 minutes. Remove from the oven.

4. Crack the eggs and place them between the bacon on the tart. Return to the oven and continue to bake until cooked to desired doneness, 7 to 10 minutes. Remove from the oven.

5. In a medium-sized bowl, toss the arugula, oil, and lemon juice. Season with salt and pepper to taste. Garnish the tart with the arugula mixture and chives. Cut into squares and serve immediately.

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BONUS RECIPE: Jet Tila reimagines the popular breakfast of Avocado Toast dish by adding refreshing cucumber and pickled red onion to the mix. He suggests using your favorite bread in this recipe, but believes the best slices come from a “boule” loaf.

Not-Too-Trendy Avocado Toast with Cucumber Ribbons and Pickled Red Onion
Serves 4


1 English cucumber, peeled into long ribbons
1/2 teaspoon kosher salt, plus more as needed
3 tablespoon freshly squeezed lemon juice, divided
1/4 red onion, peeled and thinly shaved on a mandoline
4 slices multigrain sourdough bread
2 ripe avocados, peeled, pitted, and sliced
Maldon salt, as needed
4 teaspoons extra-virgin olive oil
1 cup cherry tomatoes, halved
1 teaspoon lemon zest


1. In a shallow dish, add the cucumber ribbons, kosher salt, and 2 tablespoons lemon juice. Set aside.

2. In a separate bowl, combine the red onion, the remaining 1 tablespoon lemon juice, and a pinch kosher salt. Set aside.

3. Toast the bread until deep golden brown, or to your liking.

4. To assemble the toasts, lay out the bread slices. Pick up some cucumber ribbons, touch them lightly to a towel to remove any excess liquid and place on the toast. Neatly arrange avocado slices onto the cucumber. Season with Maldon salt and drizzle 1 teaspoon of olive oil on each avocado half. Garnish each serving with cherry tomato halves and the marinated red onion. Sprinkle lemon zest before serving.

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