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Baked Prosciutto and Egg Breakfast Tart Recipe Delight!

A delicious Baked Prosciutto and Egg Breakfast Tart featuring layers of prosciutto, spinach, and mozzarella cheese topped with eggs.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Italian
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. Preheat the oven to 400°F.
  2. 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.
  3. Layer the prosciutto evenly over the pastry, followed by the chopped spinach and shredded mozzarella cheese.
  4. 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.
  5. Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and the eggs are set to your liking.
  6. 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.