Ham and Egg Breakfast Tarts

Categories: breakfast, not tried

Ingredients

• 1 batch basic quiche and tart dough (for recipe, go to williams-sonoma.com/recipe, divided into 6 pieces
• 4 1/2 ounces ham, cut into 1/2 inch strips
• 2 tablespoons chopped green onions, green portion only
• 6 eggs
• 2 tablespoons heavy cream
• 1/4 cup finely grated Parmagiano Reggiano cheese
• Freshly ground pepper, to taste

Directions

1. Press the dough into six 4-inch tart pans. Refrigerate for at least one hour.

2. Preheat an oven to 400 degrees.

3. Line the tart shells with parchment paper or aluminum foil and fill with pie weights.

4. Bake until the shells are set and the paper does not stick when lifted, 8 to 10 minutes.

5. Remove the paper and weights and continue baking until the shells are golden, 5 to 7 minutes more.

6. Transfer the pans to a wire rack and let cool completely, about 20 minutes.

7. Line the bottom of each tart shell with 3/4 ounces ham and sprinkle with 1 teaspoon green onions.

8. Crack an egg into the center, pour 1 teaspoon cream over the egg and sprinkle with 2 teaspoons cheese.

9. Bake until the whites are set and the yolks are cooked, about 15 minutes.

10. Transfer the pans to a wire rack and let cool for 3 minutes.

11. Using a pot holder, carefully turn each pan over and tap the bottom to release the tart.

12. Set the tarts on individual plates.

13. Garnish each tart with a pinch of pepper and serve immediately.

Email to a friend | Print this recipe | Back