Spinach and egg breakfast tartelette

This is one of the greater by-products of my roll-out-of-bed-revelations spurred by hunger. I had some leftover ingredients from various cooking adventures with friends, one of which was puff pastry dough from the chorizo and mozzarella puffs.

Foraged around the fridge and grabbed spinach, eggs, and cheese. That’s when this idea was born. Mmm, I love savory things for breakfast – and it can be difficult sometimes to find a really good, vegetarian option too. (Not that I’m a vegetarian, but sometimes I don’t prefer eating meat in the mornings.)

This turned out to be everything I wanted it to be – cooked spinach, melty cheese, and slighty-runny egg yolk all contained in a flaky, puffy pastry bed. This, a glass of carrot juice, and beautiful California sunshine is such a satisfying way to start off my lazy Saturday morning (haven’t had one of these in a while).

Now, I’m off to a hike with friends. Savoring every bit of this gorgeous day (and maybe working off this breakfast..)!

Ingredients
1 sheet puff pastry dough, thawed
2 eggs
Small bunch of spinach, leaves only
1/4 cup white cheese, grated (I recommend: white cheddar, parmesan, or gruyère)
2 tbsp olive oil, divided
Salt
Pepper

1. Preheat your oven to 425°F.

2. Roll out the pastry dough on a floured surface into a thin, rectangular sheet – roughly 9 x 6-in.

Spinach and egg breakfast tartelette

 

3. Fold in the edges (about an inch in) of the pastry dough to form a rectangular “wall”. Make sure the wall is high (at least half an inch) so it’ll hold all the contents without overflowing later!

Spinach and egg breakfast tartelette

 

4. Put your dough on a baking sheet lined with either parchment paper or a silicone baking liner. Lightly brush 1 tbsp of olive oil on top of the dough, making sure you get the sides as well.

5. Once the oven is ready, pop the puff pastry and bake for 5 minutes. (The dough takes a little longer to bake than the rest of the ingredients). Once 5 minutes is reached, remove from oven and set aside.

6. Meanwhile, heat 1 tbsp of olive oil in a pan over medium-low heat. Drop the spinach into the pan and lightly move them around until they are just wilted (about 45 sec – 1 minute).

Spinach and egg breakfast tartelette

Spinach and egg breakfast tartelette

Spinach and egg breakfast tartelette

 

7. Lay out the spinach into the base of your tartelette dough in an even flat layer. Then, add the grated cheese.

Spinach and egg breakfast tartelette

 

8. Gently crack 2 eggs on the top. Tilt the tray gently up-and-down/side-to-side, letting the egg whites seep into every nook and cranny of the tartelette, filling out to the edges. Be very careful with this step and make sure the eggs don’t fall off or rupture!

Spinach and egg breakfast tartelette

 

9. Top off with a pinch of salt and pepper, and then pop back into the oven and bake for about 12-15 minutes on the bottom rack of your oven. (15 minutes if you don’t like runny yolk and prefer over-medium).

10. When out of the oven, while hot, feel free to top off with some more grated cheese! I love cheese, so you know I sure did.

Enjoy while hot!

 

Spinach and egg breakfast tartelette

Spinach and egg breakfast tartelette

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