Puff Pastry Egg Tarts
Last week when I made my Mixed Berry Napoleons, I made extra puff pastry for a quick breakfast the next morning. I split the puff pastry, added some Nutella and fresh fruit and served it to my overjoyed family. My husband loved those breakfast treats so much, he insisted I find more ways to incorporate puff pastry into our breakfast.
So this week, I decided to take puff pastry to a savory place with these little puff pastry egg tarts. These were so easy to make. You start by pre-baking the puff pastry. To make sure it doesn’t rise too much, I just cut the edge of the pastry and priced the bottom of the pastry with a fork. Then I put the egg in the pastry and baked it.
I love this recipe because you can really make it your own by garnishing with whatever toppings you’d like. Here I kept it simple by just adding tomatoes, spring onions and cilantro. You could also add any type of meat like bacon or sausage or any yummy cheese. Next time I’m thinking some queso fresco sprinkles with chorizo, tomatoes and cilantro.
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Puff Pastry Egg Tarts
1 sheet Puff pastry, cut into 4 equal rectangles
chopped cherry tomatoes, for garnish
chopped spring onions, for garnish
fresh parsley or cilantro, for garnish
Defrost puff pastry according to package directions. Cut puff pastry into 4 sections and scour an edge on pastry, creating g a crust. Prick the middle of the pastry with a fork.
Bake pastry for 10 minutes, or until light golden brown. Remove pastry from oven and press down the middle to deflate.
Break an egg on top of the pastry and return to oven. Bake eggs until desired doneness.
Garnish puff pastry eggs with desired toppings. Here I have used quartered cherry tomatoes, chopped spring onions and fresh cilantro.
This post is sponsored by Safest Choice Eggs. I am an ambassador for Safest Choice Eggs and part of the Darling Dozen. I was compensated for my time. Opinions are 100% my own.