It should come as no surprise that I love eggs. I’ll eat them anytime of the day, in just about any way shape or form and with just about anything. Sweet or savory, eggs are a staple in my diet.

Eggland’s Best sent me a coupon for a dozen eggs and a Flip Cam to share an egg recipe with you all. So exciting! When I thought about my favorite ways to have eggs I struggled a bit but decided on a simple, delicious and healthy meal and one of my favorites, kale & eggs.

You’ve probably seen Eggland’s Best eggs in the store before but what makes them different is that the hens are fed an all-vegetarian diet with healthy grains, soybean oil, flax seed etc. which in turn produces an egg that is nutritionally different and has less saturated fat, more vitamin E, B12, D, Omega 3′s and more lutein when compared to ordinary eggs. (I’m not sure what qualifies as an ordinary egg)

Enjoy the video and please don’t judge me too harshly!

I’ve always loved a good tart. (Thankfully my photography/blogging skills have improved a bit from the last one too!)

Using puff pastry makes things so easy – in addition to tasty – and when it’s topped with caramelized onions and bacon? Well, I’d say it’s about perfection. You’ve got a buttery, flaky crust, sweet onions, salty bacon and a touch of cheese for good measure.

The toppings can be made ahead which I find ideal, especially if you’re eating it after a wine tasting. I can assure you though, that it will taste great with or without wine.

Bacon & Onion Tart 2-3 main servings, 6 appetizer portions – inspired by Bon Appétit

• 1 sheet puff pastry
  
• 4 slices bacon (I used duck bacon because it is what we had, but regular bacon would be just as lovely)
  
• 2 yellow onions
  
• 1/2 cup white wine
  
• 1 Tbsp olive oil
  
• pepper
  
• 1/2 cup shredded Parmesan
  

Remove puff pastry and let thaw for about 40 minutes. (Do not microwave to try to speed this process, I’ve tried – it doesn’t work!)

Cook bacon in large pan until crisp. Remove bacon and reserve about 1 Tbsp bacon drippings in pan for onions. When cool, slice bacon into pieces.

Cut onions into 1/4″ slices. Add onions to hot pan and let cook down, stirring occasionally for about 15 minutes. Add wine to pan and let all liquid evaporate, stirring occasionally for another 15-20 minutes, until onions are golden brown and caramelized.

Pre-heat oven to 375° F.

Spread pastry on lightly floured baking sheet. Drizzle with olive oil and season with pepper.

Layer onions, Parmesan and bacon over pastry.

Bake for about 30 minutes, until crust is golden brown.

Devour.