Breakfast Tart

Preheat the oven to 425 degrees F. Prepare a pan with parchment or a silpat.

For the basil pesto:
Bring a small pan of salted water to a boil.

Meanwhile prepare an ice bath (a bowl filled with ice water).

Put the basil in the simmering water for just about a minute. Then remove them from the simmering water and immediately plunge them into the ice bath.

Drain and dry the leaves and put them in a blender with the garlic and a sprinkle of Kosher salt. Add the lemon juice and the olive oil. Blend until smooth. Set aside.

Breakfast Tart:

Lightly flour the counter and roll out the puff pastry dough until slightly thinner. Place the sheet of dough on the prepared pan.

Spoon a dollop of basil pesto into the center of the dough and spread generously around. Lay the fontina cheese slices in the center of the dough. Make a “nest” on top of the cheese with the two pieces of prosciutto. Fold up the sides of the puff pastry (the next and some of the filling should still be exposed). Spread a little more pesto on the sides of the nest.

Bake at 425F for about 5-7 minutes.

Meanwhile crack an egg into a small bowl.
When the hot tart comes out of the oven, pour the egg into the little “nest”. Bake in the oven for about another 8 minutes or until the pastry is golden and the whites are set on the egg.

Sprinkle with kosher salt and black pepper. Slice into quarters and serve hot.
Enjoy!