Sunny Side Up Breakfast Tart
Growing up I used to love making this mushroom quiche that my step mom always whipped up for her guests. I’ve tried and failed to recreate that recipe over the years, so imagine my excitement when I came across it in an old notebook recently!
Well in my attempt to make it this morning, one thing led to another and I kinda ended up with more of an sunny side up tart situation. I can’t say I’m mad at the result though!
This tart is filled with sauteed mushrooms, cheese, and fresh herbs that makes for the yummiest of meals and is a great meal prep option! And the best part is that you can totally customize it to your preference.
What you’ll need:
– 1/2 recipe of my pie dough, chilled
– 1 cup mushrooms, sauteed (feel free to throw in a teaspoon of garlic while sauteing!)
– 1/3 cup sharp cheddar cheese
– 1 teaspoon fresh thyme
– 6 eggs
What you’ll do:
– Preheat your oven to 350F
– Roll out your pie dough on a floured surface in a circle that is at least 2 inches wider in diameter than your tart/pie dish. Carefully transfer your dough round into the dish. Gently make sure that the dough is fitted to the dish and trim away any excess. Place in the freezer for 10 minutes.
– After the 10 minutes, use a fork to dock (place holes in) the edges and bottom of the unbaked pie crust. Bake for 12 minutes or until just before golden brown.
– While your pie crust is baking, saute your mushrooms (with optional garlic) and salt and pepper to taste.
– When the crust is done baking, evenly scatter the mushrooms along the bottom of the crust and top with cheese and thyme. Crack eggs evenly around the tart.
– Bake for about 20 minutes or until the whites of the egg are cooked. Top with extra cheese and herbs if desired and ENJOY!
A few notes:
– If you’re on a time crunch, feel free to grab some premade pie dough from the cookie dough section of your grocery store.
– If mushrooms aren’t your fave, you couldn’t definitely substitute for onions, kale, etc.
– Cheddar is what I had on hand, but feel free to use whatever you like!
– My uncle recently gifted me this awesome English thyme plant so that’s what I ended up using, but any herb would be great!
– If you’re more of a scrambled egg kind of person, you can definitely scramble the eggs and then pour that over top the mushrooms and cheese.
– I don’t have a strong preference on how my yolk is cooked, but if you are wanting a softer yolk, separate the yolk from the white and only add the white initially. After baking about half way, gently place the yolks into the tart and continue baking.
