Breakfast Pancetta And Egg Tarts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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a breakfast tart filled with crispy Pancetta,creamy Marscapone,folded into eggs in a flaky tart shell,YUM! Ingredients:
1 pillsbury refrigerated pie crust |
1 egg white beaten |
5 large eggs (at room temperature) |
1 cup mascapone |
3ounces pancetta |
2 green onions,diced |
salt and pepper to taste |
Directions:
1. Place piecrust shell into a tart pan with removable sides
2. Trim off excess on sides overlapping.
3. beat egg white and brush over pie shell to seal.,creating a barrier.
4. bake in preheated oven at 400 degrees for about 10 minutes.Remove shell,cool.
5. FILLING:
6. Whip eggs together
7. Add Marscapone cheese
8. In a frying pan,brown off Pancetta till crispy.Drain and cool.
9. Add green onions to empty frying pan and saute till soft.
10. Add cooled Pancetta pieces and cooled green onions to the egg mixture.
11. Salt and fresh ground pepper to taste.
12. Pour egg-cheese mixture to cooled shell.
13. Bake in pre-heated oven 400 degrees about 15 minutes or till eggs are set,and golden brown.
14. COOL a while and slice in wedges.Serve hot.
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