1 pre-baked parmesan pastry shell 1 small egg tomato (optional) pancetta (optional) salt & pepper to taste
Preheat oven to 350F. Line a baking sheet with parchment.
If using tomato,...
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Egg Tarts Ingredients are per tart
1 pre-baked parmesan pastry shell 1 small egg tomato (optional) pancetta (optional) salt & pepper to taste
Preheat oven to 350F. Line a baking sheet with parchment.
If using tomato, remove the seeds, and chop the remaining tomato. Place a spoonful in the bottom of the tart shell.
Crack the egg directly into the tart shell. Make sure that your egg size and tart shell size match, or you’ll end up with egg white all over the place. If using a standard sized muffin tin, you’ll want to go with small to medium eggs. If you only have large eggs, crack them into your hand first, and strain off some of the egg white.
Place the tart on the baking sheet, and bake for 20 minutes or until the yolk is cooked to your liking. Remove from the oven and let rest for about 2 minutes.
To crisp the pancetta, heat a heavy skillet on medium-high with a little butter or olive oil. When hot, add the pancetta and press down with a spatula to keep it flat. Cook on one side for a minute, then flip and cook another minute. Remove from the pan and drain on a paper towel.
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