February 24, 2010

Egg and Prosciutto Pie

Simple Simple Simple!

Just throw the ingredients together in a pan and jump in the shower right when you pop it in the oven and Voila!  Breakfast is ready by the time you are dressed.

This is one of my all time favorite "company" breakfast recipes from an old Gourmet magazine... but lately I've been craving breakfast for dinner.  (this recipe is SO good... all golden and flaky on the outside, layered with deliciousness on the inside)

1 (1-lb) package frozen puff pastry, thawed

2 medium onions, finely chopped (2 cups)

1 1/2 tablespoons olive oil

4 to 5 oz thinly sliced prosciutto (or bacon if you are short on prosciutto)

1 large boiling potato (10 to 12 oz)

12 large eggs

Put a baking sheet in middle of oven and preheat oven to 375°F.

If dough is in 1 piece, cut in half. Roll out each piece into a 12-inch square on a lightly floured surface. Line a 9-inch square baking pan with 1 piece of dough, draping it slightly over sides.

Stir together onions, oil, and 1/4 teaspoon each of salt and pepper and spread in an even layer over dough. Top with prosciutto. Peel potato and thinly slice (about 1/8 inch thick), then arrange in one layer over prosciutto, overlapping slightly. Crack eggs on top of potatoes, gently arranging yolks so they don°t touch one another. Season eggs with 1/4 teaspoon each of salt and pepper.

Cut several slits in remaining pastry square and lay over top of pie, then crimp edge and trim.

Bake until pastry is golden brown and puffed, 50 to 60 minutes.

~While the pie bakes, toss together some arugula greens, thinly sliced pear, toasted walnuts and a little feta for a delish side dish and dinner is served. 

~A light fruity white sparkling wine goes perfectly with this.  Also, try a little chutney on the side, it adds a sweet/sharp/spicy bite.

No comments:

Post a Comment