Breakfast Tartlets With Egg
Servings 8 tartlets
Ingredients
- 1 400g TODAY® Original Puff Pastry, thawed
- ¼ Cup thai basil pesto or basil pesto
- 12 Asparagus spears, cooked and cut in half length ways
- 6 Eggs
- 50g Grated white cheddar
- Season with salt
- Season with Hinds Spices Pure Black Pepper
Instructions
- Preheat the oven to 200°
- Unroll the pastry onto a lined baking tray and cut into a rectangle to fit the tray. Cut the pastry into 6 even squares. Score a ½ cm edge around each square.
- On each of the 6 tarts, spread the pesto onto each pastry square, create a border with the cooked asparagus spears around each tartlet, add a cracked egg and sprinkle over cheese. Season with salt and pepper.
- Bake for 8 – 10 minutes, until the pastry is golden and cooked and the egg is set. Remove from the oven and serve.
