It’s almost Mother’s Day and why not cook for mom for brunch this time! This tart is so easy to make even for husband and fathers that don’t cook often or at all and want to do something together with the kids to celebrate the hard working mothers all around the world…

And it is a favourite: bacon and eggs with asparagus, encase in a crispy, buttery puff pastry crust.

Goes well served with a Mimosa cocktail: 1 part of sparkling wine, 2 parts of orange juice

Ingredients:

1 frozen puff pastry sheet (to be defrosted)

as many eggs as wished, I like to put at least 2 eggs for portion, then it’ll use a dozen eggs for this recipe

good amount of bacon or prosciutto slices (or any meat of choice, really)

a bunch of asparagus cleaned and hard stalk removed, to make a perimeter of sort

Procedure:

Heat up the oven at 400F.

Roll and flatten the defrosted puff pastry sheet and place it on a baking sheet lined with parchment paper; place the asparagus as a perimeter creating squares and crack 2 eggs each square as the asparagus frame will contain the eggs from sliding around.

Place few slices of bacon or prosciutto on each square.

Bake in the hot oven for at least 20 minutes or until the puff pastry is golden and the toppings fully cooked.

egg-prosciutto-and-asparugus-tart

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