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Baked Prosciutto and Egg Breakfast Tart

Baked Prosciutto and Egg Breakfast Tart: A Brunch Delight

This Baked Prosciutto and Egg Breakfast Tart is a delightful twist on traditional brunch fare, loaded with creamy cheese, savory prosciutto, and perfectly set eggs.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 6 slices
Course: Breakfast
Cuisine: Mediterranean
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tart
  • 1 sheet Puff Pastry Dough Substitute with homemade pastry for a fresher taste.
  • 8 oz Boursin Cheese Can be replaced with goat cheese or any spreadable soft cheese.
  • 4 large Large Eggs Ensure they are at room temperature for best results.
  • 3 oz Prosciutto Alternatives include bacon, smoked salmon, or sausage.
  • 2 stalks Green Onion Can be substituted with chives or shallots.
  • 1 tbsp Everything But The Bagel Seasoning If unavailable, use a mix of sesame seeds and sea salt.
For the Arugula Salad
  • 4 cups Arugula Substitute with spinach or mixed greens.
  • 2 tbsp Olive Oil Replace with avocado oil for a different flavor.
  • 1 tbsp Lemon Juice Lime juice can be used as a substitute.
  • 2 tbsp Parmigiano Cheese Grana Padano can be used instead.

Equipment

  • Oven
  • Baking sheet
  • Parchment paper
  • Rolling Pin
  • Mixing Bowl
  • fork

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Allow the puff pastry and large eggs to come to room temperature for about 30 minutes.
  3. On a lightly floured surface, roll out the puff pastry dough into a rectangle shape, about ¼ inch thick.
  4. Carefully transfer the rolled-out pastry onto the lined baking sheet and score a border about half an inch from the edge.
  5. Prick the center of the pastry all over with a fork to prevent it from puffing excessively while baking.
  6. Prepare the egg wash by whisking together 1 egg with 1 tablespoon of water, and brush it along the edges of the tart.
  7. Sprinkle Everything But The Bagel Seasoning over the brushed edges of the pastry.
  8. Place the baking sheet in the preheated oven and bake for approximately 10 minutes, until golden brown.
  9. Remove the pastry from the oven, spread Boursin cheese over the center, and carefully crack the eggs over the cheese.
  10. Return the tart to the oven and bake for an additional 12-14 minutes, watching closely as the egg whites set.
  11. While the tart bakes, toss arugula with olive oil, lemon juice, and a pinch of salt.
  12. Once the tart is done, top with the arugula salad, green onions, and crispy prosciutto before serving.

Nutrition

Serving: 1sliceCalories: 280kcalCarbohydrates: 20gProtein: 12gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 240mgSodium: 600mgPotassium: 200mgFiber: 1gSugar: 1gVitamin A: 1000IUVitamin C: 8mgCalcium: 200mgIron: 1mg

Notes

For the best flavor and texture, reheat leftovers in the oven before serving. Leftovers can be stored in an airtight container for up to 2 days.

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