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Baked Prosciutto Egg Breakfast: 5 Savory Tart Ideas

Baked Prosciutto Egg Breakfast
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Savory Baked Prosciutto and Egg Breakfast Tart for a Bright Morning

Ingredients

Scale
  • 4 large Eggs (Room temperature for even cooking)
  • 1 sheet Puff Pastry Dough (Thawed fully before using)
  • 1 teaspoon Kosher Salt (Adjust to taste)
  • 8 ounces Boursin Cheese (Substitute with goat cheese if preferred)
  • 4 ounces Prosciutto (Alternatives include crispy bacon or lox)
  • 1 tablespoon Everything But The Bagel Seasoning (Substitute with sesame seeds or flaky sea salt)
  • 2 tablespoons Green Onion (Can be replaced with chives or shallots)
  • 4 cups Arugula (Can substitute with spinach or mixed greens)
  • 2 tablespoons Olive Oil (Adjust quantities to taste)
  • 1 tablespoon Lemon Juice (Adjust quantities to taste)
  • 2 tablespoons Parmigiano Cheese (Substitute with any hard cheese like Pecorino Romano)

Instructions

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Roll out the thawed puff pastry dough into a rectangle, trim excess, and score a half-inch border.
  3. In a small bowl, whisk together one egg and one tablespoon of water for the egg wash, brush it over the pastry edges.
  4. Sprinkle the crust with Everything But The Bagel Seasoning and bake for about 10 minutes.
  5. Spread a layer of Boursin cheese, crack the eggs on top, sprinkle with kosher salt, and bake for 12-14 minutes.
  6. Top with crispy prosciutto and sliced green onions, allow to cool for a few minutes before serving.
  7. Mix arugula with olive oil, lemon juice, and salt, serve alongside or on top of the tart with Parmigiano shavings.

Notes

    Nutrition

    Find it online: https://sarecipe.com/baked-prosciutto-egg-breakfast/