Layered Egg Tart - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Layered Egg Tart

    processing...

    NEWSLETTERS

    Layered Egg Tart

    Chef Chris Prosperi makes a layered egg tart.

    (Published Saturday, March 30, 2019)

     

    • 5 eggs
    • 1/2 teaspoon kosher salt
    • To taste black pepper
    • 2-4 dashes hot sauce
    • 1 cup cooked spinach
    • 1 stick chorizo sausage chopped
    • 1/2 cup grated cheddar
    • 2 plum tomatoes
    • Oil for frying

     

    Take the eggs and crack them into a bowl. Whisk them up with salt, pepper and hot sauce. Heat a small, non-stick fry pan over medium-high heat.

    Add oil and. 1/3 of the sausage. Cook for 45 second or so and then add about 1/3 of the spinach. Top with 2 to 2.5 ounces of whipped seasoned egg to the pan.

    Carefully cook until egg is set and then flip with a spatula. Cook for 30 seconds more and remove to a platter and set aside. Repeat two more times so you have 3 thin egg layers.

    Next place one egg disk on an oiled cookie sheet, top with 1/3 of the cheese and a few slices of tomato. Top with another layer, add cheese and sliced tomato. Top with last egg dish and finish with remaining tomato and cheese.

    Bake in a preheated 350 degree oven for about 6-8 minutes. Cut into wedges and serve with toast. Makes 6-8 servings.

    Get the latest from NBC Connecticut anywhere, anytime