Sausage & Egg Tarts with Asparagus and Tomatoes
1. Preheat oven to 400°F. On lightly floured surface, roll out pastry and cut into eight 4- to 5-inch squares and transfer to greased or parchment-lined baking sheets spaced about one inch apart. Using small knife, being careful to not cut completely through, lightly score a line ½-inch inside the edges of squares to create a framed border. With fork, prick several holes in center of pastry squares.
2. Bake squares for 7-8 minutes or until pastry has puffed substantially yet not begun to brown. Remove from oven and immediately tamp down centers inside of scored line carefully with back of fork. Lightly beat one egg with one teaspoon of water and brush outside frames of pastry with egg wash. Slightly overlapping framed pastry borders, equally divide and arrange sausage, asparagus and tomatoes in pastry squares, leaving centers open for eggs. Top each with cracked egg, seasoning with salt and pepper and sprinkling with cheese if desired.
3. Return to oven and bake for 8-10 minutes or until puff pastry is golden brown and eggs have just set. Let cool slightly and transfer tarts with spatula to serving plate and serve warm.
Bacon Corn Muffins
- 12 oz. package Smithfield bacon (your favorite flavor)
- ¾ cup all-purpose flour
- ¾ cup yellow cornmeal
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup shredded sharp Cheddar cheese
- 2 eggs
- 6 tablespoons butter, melted
- 1/3 cup honey
- ¾ cup milk or buttermilk
- 1 can corn kernels, drained
- 2 medium jalapeno peppers, seeded and diced
- 1 medium jalapeno pepper, thinly sliced
- Preheat oven to 375℉. Line rimmed baking pan with foil and set lightly sprayed baking rack in pan. Cut bacon crosswise into thirds and lay out bacon strips on rack being careful not to overlap slices. Bake for 10-12 minutes or until bacon has just begun to crisp. Remove from oven and drain on paper towels. Increase oven temperature to 400℉.
- In large bowl, stir together flour, cornmeal, baking powder, salt and cheese until well mixed. In small bowl, whisk eggs until frothy and stir in melted butter, honey and buttermilk. Add buttermilk mixture to dry ingredients and stir till combined. Fold in corn and diced jalapeno and reserve.
- Lightly spray or butter a 12-cup muffin tin and line each cup with two slices of bacon. Evenly divide muffin batter into cups, filling about ¾ full and top with remaining bacon and sliced jalapeno. Bake muffins for 20 minutes or until golden brown, using toothpick to test for doneness. Let cool briefly and remove muffins from tin and serve while still warm for best flavor.