Cacio e Pepe Breakfast Egg Tartlets
These Egg Tartlets are the perfect breakfast recipe. Topped with our cheesy Cacio e Pepe Italian Blend, they're perfectly savory.
This recipe comes from our friend Annie Siegfried.
Yield: 4 tartlets
Preparation Instructions:
Cut the puff pastry sheet into 4 squares. Fold the sides of each square.
Fill the squares with shredded fontina cheese.
Make a hole in the middle of the cheese filling and add a tablespoon of pesto into each. Top with an egg and sprinkle with Cacio e Pepe Italian Blend and black sesame seeds.
Brush the puff pastry sides with egg yolk. Bake at 410F for 15 mins.
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