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
Ingredients