Description
These breakfast tarts are simple works of art! Creamy cheesy eggs are baked on a flaky crispy crust. They are great for breakfast or served with a side salad for lunch.
From Meseidy Rivera of The Noshery.
Ingredients
- 1 Sheet Puff Pastry, Thawed
- 1-½ cup Shredded Cheese
- ¼ cups Heavy Cream
- 2 Tablespoons Chopped Fresh Herbs, Plus More For Sprinkling And Garnish
- 4 Eggs
Preparation
Heat oven to 400ºF. Line a baking sheet with parchment paper.
Lay a large piece of parchment paper on a work surface. Roll out pastry on parchment paper to 1/4 inch thick. Cut pastry into four even squares. Transfer squares to prepared sheet pan.
In a small bowl, combine cheese, cream and herbs. Divide cheese between pastry squares. Using the back of a spoon, make wells in the center of the cheese. Carefully crack an egg into the center, sprinkle with salt, pepper and herbs.
Bake eggs until whites are opaque, and yolks are firm around the edges and soft in the center, 10–18 minutes. Garnish with fresh thyme and serve immediately.
