Even on Sundays, we still need to wake up early as we need to attend mass at 9am. Albert stays back for his catechism which ends at 15 minutes past noon. He’ll be home only by 12:30 (sometime, even later than that because he talks with friends while walking home).  So even on Sundays, I need to prepare a heavy breakfast for him.  Today, I made Egg Puff Pastry Tart for our breakfast. Alberts ate two slices of the tart, served with orange juice and a handful of cut apples.

Puff pastry is available in supermarkets like Cold Storage, Giant and NTUC Extra in Frozen Area. You can also buy them from Redmart.

_DSC8636 Egg Puff Pastry Tart _DSC8637 egg puff


Egg Puff Pastry Tart
Serves 3
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Prep Time
20 min
Cook Time
20 min
Prep Time
20 min
Cook Time
20 min
  1. 1 sheet Puff Pastry, thawed (you can store back the remaining sheets in the freezer for future use)
  2. 4 eggs
  3. 4 cherry tomatoes, halved
  4. 1 stem of parsley, chopped
  5. Salt and pepper
  1. Preheat oven 400F/200C
  2. Cut the puff pastry into 4 squares and fold about 10cm each on all 4 edges. This will help to create a crust. Once done, place them on a baking sheet and store in the fridge to chill while the oven heats.
  3. Once the oven is ready, place the puff pastry out of the refrigerator and prick the middle area with a fork. Bake for 10 minutes.
  4. Remove the puff pastry from the oven and prick the middle of the pastry again.
  5. Carefully crack the egg on the pastry. Put the 2 slices of tomatoes each. Sprinkle with salt and pepper.
  6. Put back into the oven and bake for another 8 minutes until the egg is set but the yolk is still runny.
  7. Sprinkle the top with parsley.
  8. Serve immediately.
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