This past week, I saw this trick of baking an egg in a square of pastry.
Basically, you take puff pastry, cut it into a square and push the pasty loosely into a muffin tin, crack an egg in there and set it in the oven for 7-10 minutes.
Well I had some pastry shells (tart size) in the freezer, leftover from a quick dessert I had done a little while ago.
I thought to myself I would like to try this idea out but I was a little unsure if I would like the texture.
I thought I would try to bake an egg in the tart shell and see what it was like.
Unfortunately, the eggs were too large to fit in the shell. Made a huge mess.
So, Plan B.
Whisked two eggs with a little salt. Finely diced up tomato (seeds and pulp removed), slivers of mozzarella cheese, few little leaves of fresh thyme and some slivers of spring onion.
Baked that for about 20 minutes then let sit for 7 to set. Added some finely fresh ground pepper on top and inhaled them!
I know what I will be having for breakfast tomorrow!