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Tomato and Egg Puff Pastry Tarts / breakfast or brunch
Baked eggs and garden tomatoes cradled in golden puff pastry.

Ing sheet frozen puff pastry, thawed 1 lge egg, beaten filling pkg Boursin or other herbed cheese 1 small red onion, sliced paper thin 1 pint heirloom cherry tomatoes asst fresh herbs, black pepper ol/oil for brushing 4 lge eggs cracked black pepper

Instructions Roll dough on floured surface to 12×12" square. Cut into four 6X6" squares. Use a blunt knife to score a 1/2 inch border around each square, don’t cut all the way through. Prick insides w/ fork tines, but leave the border alone. The border will puff up during cooking. Brush outside edges w/ beaten egg, then spread some of the cheese across the center of each square. Arrange the onion slices and the tomatoes on top, leaving center free for egg later. Bake 400 deg 10 min, til they start to puff and turn light golden. While the pastry is cooking, crack each egg into a little cup of its own, and set aside. This will allow you to gently slide the egg onto pastry.

Remove from the oven and gently arrange each square so center is free for egg. Slide an egg into centers. Put back in the oven carefully, bake 10-12 min, just until the egg is set and the pastry is golden. Serve hot, or at room temp, sprinkled with fresh herbs.

For some years (when I was much younger), I wanted to have a B&B. I was thinking a neat old (restored) house, cottage garden, kitchen herb garden, countryside setting overall. Then I stayed at B&Bs while traveling out of state to hike sections of the AT. I had the opportunity to have some long conversations with inn owners & I was fairly quickly disabused of the (somewhat romantic) notion of owning/running a B&B. The reality & practicalities were things I didn’t know & hadn’t thought about.

I was finding places to stay on ‘bbonline’ & they have a recipe section. The B&B folks post their favorite recipes. Breakfast casseroles are a favorite - make the night before & pop in the oven for your guests in the morning.

A totally decadent breakfast casserole (I have made it several times) is “Overnight French Toast” from the Long Hill B&B in Winchester VA. They are no longer on bbonline so neither is the recipe & I couldn’t find any other current recipe similar enough to post a link, so here is the recipe I have in my recipe book:

Overnight French Toast

Servings: 6

Ingredients
1 cup light brown sugar
½ cup butter
2 Tbsp. light corn syrup (I think maple syrup would work - don’t like corn syrup)
2 Granny Smith apples
½ cup pecans or walnuts
Loaf of French or Italian bread
5 eggs
1½ cups milk
1½ tsps vanilla

Steps
Quarter, core, peel and slice apples into one quarter inch thick wedges.
Cut bread into 3/4-inch angled slices.
Combine sugar, butter and syrup in a heavy saucepan; heat until syrupy. Pour into greased 9x13 in baking dish.
Layer sliced apples on syrup and baking dish; sprinkle nuts over the layer of apples; fit bread slices tightly over the apples and nuts.
Blend eggs, milk and vanilla and pour over all.
Cover dish and refrigerate overnight.
Bake at 350° for about 40 minutes or until lightly browned on top and done.

This is SO good - like having dessert for breakfast. Obviously not low carb & I don’t make it for myself- it’s a special treat reserved for company.

Hmmm... Do you think that recipe can be modified so the egg is completely solid / cooked? I like eggs, but only when thoroughly cooked. Just as I like meat (hamburger, for example) cooked to just to the point when any pink disappears.

Yes, there are a lot of “partially cook it” foods I avoid. IIRC, it may be due to a very bad experience as a teen, with a slightly undercooked goose. But, in this case, we have backyard chicken eggs, so, they’re not pasteurized. (Just pasture-ized...)

Thx.