Go Back
–+ servings
Baked Prosciutto and Egg Breakfast Tart

Baked Prosciutto and Egg Breakfast Tart That Elevates Mornings

Discover the delicious Baked Prosciutto and Egg Breakfast Tart, a delightful way to elevate your mornings with rich flavors and a flaky crust.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 slices
Course: Breakfast
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 6 large eggs Ensure they are at room temperature for even cooking.
  • 1 sheet puff pastry dough (thawed) The base of the tart.
  • all-purpose flour For dusting surfaces.
  • kosher salt Enhances flavor.
For the Filling
  • 2 oz Boursin cheese A creamy cheese that adds flavor.
  • 3 tbsp green onion (finely chopped) Adds freshness to the tart.
  • 4 slices prosciutto Provides a salty, savory component.
  • 1.5 tbsp Everything But The Bagel Seasoning Adds a savory crunch to the crust.
For the Salad
  • 2 cups arugula The main ingredient of the salad.
  • 1 tbsp olive oil Dressing for the salad.
  • 1 tbsp lemon juice (freshly squeezed) Brightens each bite.
  • .25 cup Parmigiano cheese (freshly shaved) For a finishing touch.

Equipment

  • Baking Sheet
  • Parchment Paper
  • Mixing Bowl
  • Pastry brush

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Roll out the thawed puff pastry dough on a floured surface to fit your baking sheet and score a 1-inch border around the edges.
  3. Mix one egg with a tablespoon of water to make the egg wash and coat the edges of the puff pastry. Sprinkle Everything But The Bagel Seasoning over the edges.
  4. Spread the Boursin cheese evenly across the center of the pastry crust. Crack eggs over the cheese, spacing them out nicely, and sprinkle with kosher salt.
  5. Bake for an additional 12 to 14 minutes until egg whites are set and tops are golden.
  6. Prepare the arugula salad by tossing arugula with olive oil, lemon juice, and a pinch of salt.
  7. Garnish the tart with green onions and torn prosciutto slices, and top with freshly shaved Parmigiano cheese. Serve with arugula salad.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 30gProtein: 20gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gCholesterol: 200mgSodium: 700mgPotassium: 300mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 6mgCalcium: 150mgIron: 2mg

Notes

Room temperature ingredients ensure even baking. Use quality prosciutto and fresh arugula for best flavors.

Tried this recipe?

Let us know how it was!