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Baked Prosciutto and Egg Breakfast Tart

A delightful and nutritious breakfast option featuring flaky puff pastry, savory prosciutto, and perfectly baked eggs, all topped with fresh herbs.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: Italian, Mediterranean
Calories: 280
Ingredients Method Notes

Ingredients
  

For the Tart
  • 1 sheet sheet of puff pastry store-bought or homemade
  • 4 slices slices of prosciutto
  • 4 large large eggs
  • 1 cup cup of cheese (goat cheese or mozzarella recommended) for creaminess
  • 1 cup cup of baby spinach adds color and nutrients
  • to taste Salt and pepper
  • for garnish Fresh chives or parsley

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper.
  2. Unroll the puff pastry on your prepared baking sheet. Gently press it down to avoid any tears. Trim the edges to create a rectangular shape if necessary.
  3. Spread your baby spinach evenly over the pastry—this will wilt beautifully during baking.
  4. Layer the prosciutto, ensuring there’s some overlap for maximum flavor.
  5. Crumble the cheese throughout the pastry, focusing on the areas that will hold the eggs.
  6. Using a small cup, carefully crack the eggs onto the tart, making sure to reserve enough space between each for easy cooking. Season with salt and pepper.
Cooking
  1. Slide your masterpiece into the oven and bake for 15-20 minutes, or until the pastry is golden brown and the egg whites are set.
  2. Once out of the oven, garnish with fresh chives or parsley. Let it cool for a couple of minutes then slice and serve.

Notes

For a tangy twist, substitute lemon with lime juice. Prefer a vegetarian option? Swap prosciutto with sautéed mushrooms or roasted bell peppers! Store leftovers in an airtight container in the fridge for up to 3 days. You can assemble the tart (without the eggs) up to 3 hours in advance.