So it’s Saturday, 11:00 A.M.
You’ve probably been out on Friday and so a quick, delicious recipe with minimal effort should do it. Keep in mind to prep ahead of time and you’ll just have to crawl out of bed, turn the oven on and stick the Mushroom Egg Breakfast Pastry Tarts in. It has never been easier!
So, Why do I love Mushroom Egg Pastry Tarts? First, because of my many lazy mornings, I have to say that this recipe appeals to my schedule. It’s easy, quick and tastes amazing. Second, the smell of fresh baked pastry when you wake up must be the best feeling in the world. Actually, I think it’s the smell of butter being cooked in between the layers of starch that gets my taste buds going.
Well, let’s put it this way, fresh baked pastry always works magic. I think we agree on that. It has that delicious butter flavored crunch. It’s like hundreds of layers of toast and butter squished tight and crisped out. Perfect for breakfast! But then breakfast with no eggs is no breakfast at all, right? So after you sote the earthy mushroom with onions, garlic and fresh parsley, just stack them up, crack an egg and there you have a complete dish.
Prep your pastry squares with mushroom sote before hand and “quick” will be your middle name when breakfast creeps up. Cut your pastry in squares of approximately 6 inches. Then flip the edges inside cutting the corners off. Remember to keep that mushroom filling somewhat dry so you avoid drowning the pastry. Soggy pastry will ruin the whole dish. Fill up your square tarts and set in the fridge for the next morning. When ready to eat just heat up the oven, crack and egg on top and bake for 15 to 20 minutes. Sprinkle some extra parsley and enjoy!
- pastry dough
- olive oil
- 3 eggs
- 10 oz mushrooms
- 1 small onion
- 3 cloves of garlic
- balsamic vinegar
- Sote the mushrooms with diced onion, garlic and near the end a splash of balsamic vinegar that should mostly evaporate.
- Let it cool down.
- Cut the pastry dough in squares and flip the edges inside cutting the corners off.
- Fill the pastry squares with xthe chilled mushroom sote
- Brush the edges with egg wash and sprinkle salt
- Crack an egg on top and bake for 15 to 20 minutes at 400°F
- You can prep the pastry squares filled with the mushroom sote ahead of time. Just stick them in the fridge for the morning after.