Sunny-Side-Up Herbed Tart

Ingredients

• 4 slices pancetta or 4 bacon strips
• 1 tablespoon olive oil
• 1 cup sliced fresh mushrooms
• 2 tablespoons chopped shallot
• 1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon
• 1 teaspoon sherry, optional
• 1/4 cup shredded Gruyere or Swiss cheese
• 1/4 cup shredded cheddar cheese
• 3 tablespoons sour cream
• 1/8 teaspoon salt
• Dash pepper
• TART
• 1 sheet frozen puff pastry, thawed
• 5 large eggs, divided use
• 1 teaspoon water
• 1 tablespoon minced chives
• Dash each salt and pepper

Directions

1. Preheat oven to 425°. In a large skillet, cook pancetta over medium heat until partially cooked but not crisp. Remove to paper towels to drain. In a small skillet, heat oil over medium heat; add mushrooms and shallot. Cook and stir until tender, 5-7 minutes. Add tarragon and, if desired, sherry; cook 1 minute longer.
2. Remove from heat; stir in cheeses, sour cream, salt and pepper. Set aside.
3. On a lightly floured surface, unfold puff pastry. Roll into a 10×9-in. rectangle. Transfer to a parchment-lined 15x10x1-in. baking pan. Prick with a fork.
4. Spread mushroom mixture over pastry to within 1 in. of edges. Top with pancetta (place pancetta near the edges of the mushroom mixture). Score edges of pastry with a fork. Beat 1 egg and water; brush over pastry edges. Bake until pastry is golden brown, 10-12 minutes.
5. Carefully crack remaining eggs off-center into each corner. Bake until eggs are set, 8-10 minutes. Sprinkle with chives, salt and pepper. Cut into 4 pieces. Serve warm.