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–+ servings
Baked Prosciutto and Egg Breakfast Tart

Baked Prosciutto and Egg Breakfast Tart for a Cozy Brunch

Experience the joy of Baked Prosciutto and Egg Breakfast Tart, a simple yet impressive dish perfect for brunch.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tart
  • 4 large Eggs Use at room temperature for best results
  • 1 sheet Puff Pastry Dough Thaw before using
  • 8 oz Boursin Cheese Adds a creamy base
  • 4 oz Prosciutto Can be swapped with crispy bacon
  • 2 stalks Green Onion Finely chopped
  • 1 tbsp Everything But The Bagel Seasoning For sprinkling on crust
For the Salad
  • 4 cups Arugula Fresh and peppery
  • 2 tbsp Olive Oil For dressing the salad
  • 1 tbsp Lemon Juice Freshly squeezed
  • 1 oz Parmigiano Cheese Shaved for garnish

Equipment

  • Oven
  • Baking Sheet
  • Parchment Paper
  • Rolling Pin
  • knife
  • Fork

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Roll out the thawed puff pastry into a rectangle, about ¼ inch thick. Score a ½-inch border around the edges and prick the base to prevent puffing.
  3. Brush the pastry with a beaten egg wash and sprinkle with Everything But The Bagel Seasoning. Bake for 10 minutes until lightly golden.
  4. Spread a layer of Boursin cheese on the pastry, then crack eggs on top. Sprinkle lightly with salt.
  5. Bake for an additional 12-14 minutes until the egg whites are set and yolks are slightly runny.
  6. Toss the arugula salad with olive oil, lemon juice, and a pinch of salt.
  7. Once baked, cool slightly and top with arugula salad and shaved Parmigiano cheese. Serve warm.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 25gProtein: 12gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 300mgSodium: 800mgPotassium: 200mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 2mg

Notes

Best enjoyed fresh from the oven and pairs well with a zesty arugula salad.

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