Description
A delicious Baked Prosciutto and Egg Breakfast Tart featuring layers of prosciutto, spinach, and mozzarella cheese topped with eggs.
Ingredients
Scale
- 1 sheet puff pastry, thawed
- 4 ounces prosciutto, sliced
- 4 large eggs
- 1 cup shredded mozzarella cheese
- 1 cup baby spinach, chopped
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh herbs (such as chives or parsley) for garnish
Instructions
- Preheat the oven to 400°F.
- Roll out the puff pastry on a lightly floured surface to fit a 9-inch tart pan. Place the pastry in the pan and trim any excess.
- Layer the prosciutto evenly over the pastry, followed by the chopped spinach and shredded mozzarella cheese.
- Create four small wells in the cheese layer and crack an egg into each well. Drizzle olive oil over the eggs and season with salt and pepper.
- Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and the eggs are set to your liking.
- Remove from the oven and let cool for a few minutes. Garnish with fresh herbs before slicing and serving.
Notes
- For a twist, try adding sautéed mushrooms or bell peppers for extra flavor.
- You can also substitute the mozzarella with feta cheese for a tangy taste.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 1g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 300mg