“Tons of flavor, colors and deliciousness. They are all kinda healthy too, lots of vegetables and good stuff. “So, happy spring cooking everyone” says Paul!
Breakfast tart with tomatoes, prosciutto and eggs
Recipe
Breakfast Tart with Tomatoes, Prosciutto and Eggs
This is a weekend staple in Paul's house.
He loves using salty prosciutto but you can use ham, turkey, salami or salmon.
Serves 4
This is a weekend staple in Paul's house.
He loves using salty prosciutto but you can use ham, turkey, salami or salmon.
Serves 4
1 large sheet puff pastry
all-purpose flour
20 cherry tomatoes, cut in half
2 tablespoons olive oil
salt and freshly ground pepper
4 large slices of prosciutto
4 poached eggs
fresh basil
Preheat oven to 420F.
Divide the puff pastry into 4 and roll each piece out to about double size using a rolling pin and a little flour.
Place on a baking tray covered in parchment paper.
Add tomatoes on top and drizzle with oil. Season with salt and pepper.
Bake until golden, about 18-20 minutes.
Remove from oven and place on plates.
Top with prosciutto, poached eggs, a little more salt and pepper and finally some fresh basil.
all-purpose flour
20 cherry tomatoes, cut in half
2 tablespoons olive oil
salt and freshly ground pepper
4 large slices of prosciutto
4 poached eggs
fresh basil
Preheat oven to 420F.
Divide the puff pastry into 4 and roll each piece out to about double size using a rolling pin and a little flour.
Place on a baking tray covered in parchment paper.
Add tomatoes on top and drizzle with oil. Season with salt and pepper.
Bake until golden, about 18-20 minutes.
Remove from oven and place on plates.
Top with prosciutto, poached eggs, a little more salt and pepper and finally some fresh basil.
Images and recipe : Paul Lowe via Taverne Agency
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