Breakfast Tartlets With Egg
Ingredients
Method
1
Preheat the oven to 200°C.
2
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.
3
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.
4
Bake for 8 – 10 minutes, until the pastry is golden and cooked and the egg is set. Remove from the oven and serve.
