Sunny-side-up eggs are always a great choice for breakfast, but these tarts take them to the next level of savory deliciousness with the addition of ham, mushrooms, and gruyere cheese baked atop a flaky puff pastry.
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Serving Size
4
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Total Time
30 minutes
Ingredients
1 package puff pastry
1 pound mushrooms, washed and sliced
Half of a shallot, peeled and finely chopped
Olive oil for sautéing
4 slices of ham, chopped
1/2 cup gruyere cheese, shredded
Salt and pepper to taste
5 eggs
Optional Ingredients
1 tablespoon of chives, washed and chopped
Directions
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Preheat oven to 425°F.
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In a large skillet over medium-high heat, drizzle in olive oil and sauté the mushrooms and shallots until tender. Add chopped ham, salt, and pepper, and cook for an additional 2 minutes.
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Remove mushroom and ham mixture from heat and add in gruyere cheese, mix until well combined.
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Unroll the puff pastry sheet and cut into four squares. Place on a parchment-lined baking pan and lightly prick the pastry all over using a fork.
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Spread the mushroom and ham mixture over the pastry squares, leaving about 1 inch around the edges.
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In a small bowl, whisk one egg and brush along the border of each pastry square.
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Place the pan in the oven and bake for 10 minutes.
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Remove pan from the oven and carefully crack an egg in the center of each pastry square. Place back in the oven and bake for an additional 10 minutes or until egg reaches your desired level of doneness. Serve and enjoy!
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