All the makings of a spoily breakfast... puff pastry, cheese, mushrooms and eggs. Enjoy!
Cheesy Sauce
Ingredients
2 tbsp (40g) butter
2 tbsp plain flour
¾ cup (185ml) milk
Salt to taste
½ cup (50g) pizza blend cheese
Method
Melt butter in a medium saucepan over medium heat and stir in flour. Cook for 1 minute
Pour in the milk in two batches, stirring well between each addition. Continue to stir until there are no lumps, about 5 minutes. Remove from heat and stir in salt and cheese. Set aside
Breakfast Tart
Ingredients
1 tbsp olive oil
100g sliced button mushrooms
1 small clove garlic, crushed
Salt and pepper
¼ cup pesto (65g) plus extra to serve
1 sheets puff pastry, just thawed
4 small eggs
Method
Preheat oven to 220°C/200°C (fan-forced). Line a baking tray with baking paper
Working inside the pastry square, score a smaller square approx. 1-1 ½ cm from the edge. Prick middle of pastry several times with a fork. Bake 10 minutes. Pastry should have browned and puffed up
Push down cooked pastry centre and spoon over cheesy sauce leaving the pastry border free. Dollop over pesto and arrange mushrooms over the top, leaving room for the eggs to nest in
Crack an egg into each space and season with salt and pepper. Bake 10-12 minutes or until eggs white are cooked and yolks still runny
Stand for 5 minutes. Cut into 4 large squares, serve warm
Tips & Hints
For a meatier version, add chopped bacon to replace mushrooms
