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“Everything Bagel” Egg, Bacon, Gruyere and Asparagus Tarts

“Everything Bagel” Egg, Bacon, Gruyere and Asparagus Tarts

Janine‘s “Everything Bagel” Egg, Bacon, Gruyere and Asparagus Tarts

Australian Chef, Janine Booth, shares her ideal spring picnic recipe

Outdoor dining has taken on new meaning in the past year, but here at HBF we felt like it was the perfect time to throw it back to its original  form — the humble picnic. As sunnier & warmer days approach, our good friend Chef Janine Booth shares her go-to dish to pack for a picnic and share with friends: the “Everything Bagel” Egg, Bacon, Gruyere and Asparagus Tarts. These tarts are portable yet dynamic, flavorful yet accessible to all, and most importantly, homemade with the best ingredients —because you know that hosting muscle needs some flexing, and there is nothing like a good recipe for a conversation starter. 



  • 7 Handsome Brook Farm Eggs
  • 1 sheet puff pastry, thawed 30 mins
  • AP flour for dusting
  • 2 TBSP 'everything but the bagel' seasoning
  • 3 oz Canadian bacon, diced
  • 3 oz gruyere cheese, grated
  • 1/2 cup blanched asparagus, cut 3/4" lengths
  • 1 TBSP chives, minced
  • Flakey sea salt (such as Maldon)
  1. Preheat oven to 400F
  2. Sprinkle surface with a little flour and roll out puff pastry to approximately 10 x 15" and cut into 6 squares
  3. Using a paring knife, lightly score a smaller square roughly 3/4" from the edge inside creating an edge
  4. Using a fork, gently prick inside the rectangle all over to prevent the pastry from rising in the middle. Place on parchment lined sheet pan and chill for 20-30 mins
  5. Bake 12-15 mins until golden and puffy
  6. Meanwhile, sauté the Canadian bacon in a little olive oil for a few minutes until crispy then cool
  7. Remove the pastry from the oven
  8. Using the back of a spoon, press the inner square down flat to create a well, leaving the outer square risen
  9. Sprinkle each inner square with a little gruyere cheese, one whole cracked egg, Canadian bacon and asparagus
  10. Beat one egg with a tsp of water and using a pastry brush, egg wash the outer rim of each pastry
  11. Sprinkle generously with 'everything but the bagel' seasoning and return to the oven for a further 12-15 minutes until the whites of the eggs are firm and the yolk is to your liking
  12. Garnish with chives and sea salt
  13. Enjoy!

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