Breakfast Prosciutto & Egg Tart
Nutrition Facts
6 servings Serving Per Container
Serving size 1 square
| Amount Per Serving | ||
|---|---|---|
|
Calories |
410 |
|
| % Daily Value* | ||
| Total Fat 29g | 38% | |
| Saturated Fat 13g | 63% | |
| Cholesterol 160mg | 53% | |
| Sodium 540mg | 23% | |
| Total Carbohydrate 21g | 8% | |
| Dietary Fiber 1g | 3% | |
| Sugars 1g | ||
| Includes Added Sugars 0g | 1% | |
| Protein 11g | ||
| Vitamin D 0mcg | 0% | |
|---|---|---|
| Calcium 87mg | 8% | |
| Iron 2mg | 10% | |
| Potassium 120mg | 4% | |
Ingredients
- 4 Eggs, room temperature
- 1 sheet Puff Pastry, thawed
- 1/4 tsp Salt & Pepper
- 3 oz Boursin Cheese
- 4 slices Prosciutto
- 1 tbsp Everything Bagel Seasoning
- -- Egg Wash --
- Arugula Salad: ---
- 2 cups Arugula
- 3 tbsp Chives, finely chopped
- 1 tbsp Olive Oil
- 1/2 Lemon, Juiced
- 1/4 tsp Salt & Pepper
- Garnish: Shaved Parmesan Cheese
Method of Preparation
Step 1
Preheat the oven to 400°F. Line a sheet pan with parchment paper and set aside.
Step 2
Unfold the puff pastry to the baking sheet.
Step 3
Prick the dough with a fork to prevent it from puffing in the oven.
Step 4
Egg wash the entire pastry.
Sprinkle the edges with everything bagel seasoning and bake for 10 minutes or until golden brown.
Step 5
Spread Boursin cheese all over the pastry.
Carefully crack the eggs onto the tart, spaced out evenly. Season with salt and pepper.
Bake for 12-14 minutes or until the egg whites are completely set.
Step 6
In a bowl toss together all the arugula salad ingredients. Set aside.
Step 7
Evenly lay out torn pieces of the prosciutto over the tart.
Top with the arugula salad. Garnish with parmesan cheese, enjoy!
