Asparagus Pesto Breakfast Tart

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13. Bake at 350 for an additional 10-12 minutes, or until the egg whites have set. Remove the tart from oven and add the 6 egg yolks evenly across the tart, top with chopped basil. Return to oven and allow to cook until yolks have warmed, but are still runny, about 5 minutes.

14. Cut the tart into six squares, with one yolk on each square. Serve immediately.


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