The best breakfast recipe made with puff pastry
sheets filled with eggs and cheese. A light salad mixed with the best homemade
honey mustard dressing.
Preheat oven to 425°F. Line a baking sheet with parchment paper.
Beat 1 egg white with a pinch of salt.
Roast the walnuts in the oven at 350°F, for about 10 minutes, shaking the pan twice. Remove hazelnuts from the oven, let cool and rub between palms of the hand to remove the shell. Roughly chop hazelnuts. Set aside.
In a medium-sized bowl, whisk together 3 tbsp mustard, 1 tsp wasabi, 1 tbsp honey, 1 tbsp balsamic vinegar, 1/2 minced garlic (optional) and ½ tsp salt, until smooth. Continuing to whisk, slowly start pouring the oil. Continue whipping until all oil is added and the dressing is thick.
*You can use chicken or quail eggs. If using quail eggs, use 3-4 per tart.
*Instead of bacon, you can use chopped sausage or any kind of meat you have on hand.
*Roast the walnuts ahead of time to save on prep. work before serving.
*Bacon can be prepared ahead of time to save time on prep work.
*To make this a vegetarian dish, omit the bacon.
*Instead of using bacon, you can use smoked salmon. Just sprinkle chopped pieces of salmon on baked tarts.
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