I have been searching for another idea for breakfast to mix it up a bit. I just stumbled upon a delicious looking recipe for a Sunny-Side Up Herbed Tart from Taste of Home. This recipes looks great and easy switch out ingredients for those picky eater.
Find it here.Ingredients
4 slices pancetta or 4 bacon strips
1 cup sliced fresh mushrooms
2 tablespoons chopped shallot
1 tablespoon olive oil
1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon
1 teaspoon sherry, optional
1/4 cup shredded Gruyere or Swiss cheese
1/4 cup shredded cheddar cheese
3 tablespoons sour cream
1/8 teaspoon salt
1 sheet frozen puff pastry, thawed
1 teaspoon water
1 tablespoon minced chives
Dash each salt and pepper
In a large skillet, cook pancetta over medium heat until partially cooked but not crisp. Remove to paper towels to drain. In a small skillet, saute mushrooms and shallot in oil until tender. Add tarragon and sherry if desired; cook 1 minute longer.
Remove from the heat; stir in the cheeses, sour cream, salt and pepper. Set aside.
On a lightly floured surface, unfold puff pastry. Roll into a 10-in. x 9-in. rectangle. Transfer to a 15-in. x 10-in. x 1-in. parchment paper-lined baking sheet. Prick with a fork.
Spread mushroom mixture over pastry to within 1 in. of edges. Top with pancetta (place pancetta near the edges of the mushroom mixture). Score edges of pastry with a fork. Beat 1 egg and water; brush over pastry edges. Bake at 425° for 10-12 minutes or until pastry is golden brown.
Carefully crack remaining eggs off-center into each corner. Bake 8-10 minutes longer or until eggs are set. Sprinkle with chives, salt and pepper. Cut into four pieces. Serve warm. Yield: 4 servings.
This will make a great Easter Breakfast or Brunch dish. I know that I will be removing the mushrooms and likely the Sherry!
Have a great Easter Weekend!!