Name: LCCA “Best Breakfast” Black Coffee Crème & Savory Egg Muffin Tart
Prep time: 50 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 cup strong brewed black coffee (cooled); 1 cup heavy cream; 1/2 cup whole milk; 1/3 cup granulated sugar; 3 large eggs (plus 1 yolk, separated); 1 tsp pure vanilla extract; 1 sheet frozen puff pastry, thawed; 4 slices Canadian bacon; 4 large eggs; 1/2 cup shredded sharp cheddar cheese; 1/4 cup chopped fresh chives (optional, for garnish); 1/2 tsp kosher salt; 1/4 tsp freshly cracked black pepper; 1 tbsp unsalted butter (for greasing)

LCCA “Best Breakfast” Black Coffee Crème & Savory Egg Muffin Tart

CookwithNewsletter

Inspired by the Las Culturistas Culture Awards' playful, borderline absurdist take on food, this dish is a tongue-in-cheek riff on the nominees for “Best Breakfast”—melding the essential black coffee with an elevated, tongue-in-cheek homage to the Egg McMuffin. Crisp, buttery puff pastry forms the base for a savory baked egg, sharp cheddar, and Canadian bacon, while a silky black coffee crème—echoing the 'just a black coffee' nominee—brings unexpected elegance and Instagram-worthy plating. The result is a breakfast-meets-dessert hybrid that’s both ridiculous and delicious, a true celebration of food as chaotic pop culture.

Ingredients

Instructions

Preheat oven to 400°F (205°C). Lightly grease 4 mini tart pans or ramekins with butter.
Unroll puff pastry and cut into 4 circles to fit tart pans. Press into pans, trimming excess. Prick pastry lightly with a fork. Bake 12-15 minutes until golden and crisp. Cool slightly, then gently remove from pans.
While pastry bakes, make the black coffee crème: In a saucepan, combine coffee, cream, milk, and half the sugar. Warm over medium heat until just steaming, not boiling. In a separate bowl, whisk together 3 eggs, yolk, remaining sugar, and vanilla. Slowly pour the hot coffee mixture into the eggs while whisking constantly.
Return mixture to saucepan and cook over low heat, stirring constantly, until thickened to a custard consistency (about 5 minutes). Strain through a fine mesh sieve into a bowl. Cover surface with plastic wrap and chill until set, about 1 hour.
Reduce oven to 350°F (175°C). Arrange Canadian bacon slices on a parchment-lined baking sheet. Bake 7-8 minutes until edges begin to crisp. Cut each slice to fit the tart shells.
Crack an egg into each pre-baked tart shell. Sprinkle with cheddar, salt, and pepper. Top with a slice of Canadian bacon. Bake at 350°F for 12-15 minutes, until eggs are just set but yolks are still a bit jammy.
To assemble: Spoon a layer of chilled black coffee crème onto each serving plate, using a spoon to make a dramatic swoosh. Place one warm savory egg muffin tart atop each swoosh. Garnish with chives. Serve immediately, celebrating both the high and low of breakfast culture.