These pesto egg tarts are perfect for a quick breakfast or snack. Full of flavour and protein, they are great to have around to feed hungry mouths.
Disclaimer – Egg Farmers of Alberta have sponsored this post but all thoughts and opinions are my own.
I was very excited for the kids to be done school and off for the summer. I was tired of making school lunches and trying to figure out what I was going to feed them everyday. I obviously did not think about how them being home all summer meant that I needed to be making more than lunches to feed my growing boys. Lunch but also ALL the snacks to ensure they are full throughout the day.
These pesto egg tarts are great not only for breakfast but for snacks too. With each tart holding a whole egg, they are nutrient-dense and the kids are likely to stay more full. Eggs contain all nine essential amino acids and are full of so many vitamins and minerals which include iron, vitamins A, B12, D, E, folate, selenium, lutein and choline. From building tissues, repairing muscles, maintaining healthy skin and eyes, eggs are like superheroes. You can find all this information and more on the Egg Farmers of Alberta’s site here.
These tarts are simple to make. Cut one puff pastry sheet into six rectangles and score them making a border. Using a fork, pierce the dough in the center of the scoring before baking them for twenty minutes at 400 degrees. Remove the pastry from the oven and using the back of a spoon, press down in the middle of the rectangle. Spread 1 tsp of pesto in the hole and then top it with one egg. Bake the eggs at 400 degrees for approximately 15 minutes or until cooked to your desired doneness. I love a runny yolk and 15 minutes is perfect for me.
Once these pastries come out of the oven, grate some parmesan over the eggs and garnish with basil. The cheese just melts into the eggs and the basil complements the pesto so well.
The flaky pastry, the flavourful pesto and the runny egg as you cut into the tart – it makes the perfect fun little snack.
For information and more recipes using eggs, head to https://eggs.ab.ca/.
Love eggs? Check out these other recipes on my site:
- 6 eggs
- 1 sheet puff pastry
- 6 tsp pesto
- parmesan cheese
- Cut one puff pastry sheet into six rectangles.
- Score each rectangle, making a border (see image above).
- Pierce the inside of the scored section with a fork.
- Bake the puff pastry for 20 minutes at 400 degrees.
- Remove the pastry from the oven and using the back of a spoon, press down in the middle of the rectangle.
- Spread 1 tsp of pesto in the hole and then top it with one egg.
- Bake the eggs at 400 degrees for approximately 15 minutes or until cooked to your desired doneness.
- Sprinkle the eggs with parmesan and top with ribbons of basil.