Egg Puff Pastry with Avocado Base
Egg Puff Pastry with Avocado - a quick and easy tart to make for breakfast or as an appetizer.
Appetizer, Breakfast, Brunch
Kelly @ Trial and Eater
(thawed if frozen)
or lime, juiced
Preheat oven to 400°F.
Line a baking sheet with parchment paper for puff pastry. Fold up edges of pastry about 1/2 inch around all sides to make a barrier for the eggs.
Bake puff pastry for about 10 minutes or until lightly browned.
(Meanwhile) In a small bowl, mash avocados with the lemon juice and salt. (Option to mix the paprika in now, or sprinkle on top after.)
Press down center of puff pastry if it has puffed up after baking.
Spread avocado mixture evenly over puff pastry.
Crack open each egg and carefully place on top of pastry. (It helps to mark a shallow hole with the back of a spoon first for the eggs to stay in place.)
Sprinkle paprika over top of pastry now (if you didn't mix into the avocado mixture earlier).
Bake again for 10-12 minutes or until egg whites are solid and cooked.
Can use other spices instead of paprika for flavor preferences. Cumin is a good option, or if you like it spicy, use 1/4 teaspoon red pepper.