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Jordan Hawker
Savory egg tart
Quick and easy dish for the Easter brown! An egg with tomato, cheese, ham and parsley in a puff pastry tray.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Grease the oven dishes. Bedcloth the dishes with puff pastry and prick in some places with a fork holes in the dough (that prevents the dough bread from rolling). Cut the tomato into thin slices and place on the puff pastry.
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Grind a little pepper above it. Sprinkle the herbs and half the grated cheese over the tomato. Form a bowl of 2 slices of ham on both sides of the puff pastry (these function as a 'baking ring' for the egg).
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Divide the rest of the cheese over the ham. Carefully break the egg over the ham, the yolk must remain whole and lie nicely in the middle.
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Place the oven dish on the grid in the middle of the oven. Bake for about 15 minutes until the egg has solidified and the puff pastry is brown and crispy. Remove the dish from the oven. Leave to stand for a moment and carefully remove the egg tarts from the container.
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Sprinkle the top with pepper and salt. Serve immediately.
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Nutrition
570Calories
Sodium34% DV805mg
Fat55% DV36g
Protein74% DV37g
Carbs7% DV20g
Fiber8% DV2g
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