During the work week I don't have the luxury of making breakfast that takes longer than 5 minutes to prepare. I truly enjoy making up for this on Saturday mornings. I came up with this little breakfast tart recipe using whatever ingredients I had in my fridge and the results were pretty delicious. So, I thought the only right thing to do would be to share the recipe...
Breakfast TartWhat you need:
1 sheet puff pastry (thawed)
1/2 cup part skim ricotta
1/4 cup defrosted chopped spinach, squeezed of excess moisture
1 tablespoon Pecorino Romano
1/2 cup shredded Monterey Jack cheese
1/4 cup crumbled turkey bacon
salt and pepper to taste
Preheat oven to 400 degrees.
Roll out thawed sheet of puff pastry onto a parchment covered baking sheet. Roll out slightly and lightly score 1/2 inch of pastry edges in toward center on all sides. Prick the center of the pastry dough with a fork several times.
Mix ricotta, spinach, and Pecorino in a bowl add salt and pepper to taste. Spread mixture over crust to scored edge. Sprinkle on Monterey Jack and turkey bacon. Crack open each egg in a small bowl then add one in each quadrant and season with salt and pepper. Bake 15 - 18 minutes checking after 10 minutes. When done, the egg whites should be completely set and the yolks beginning to thicken but not hard, pastry dough should be puffy and slightly golden. Makes 4 servings. Enjoy!