Name: Soft-boiled eggs on onion tartlets
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 30 gram butter; 2 medium (300g) brown onions, sliced thinly; 1 teaspoon fresh rosemary leaves; 1 sheet frozen butter puff pastry; 4 eggs; 60 gram baby spinach or rocket leaves

Ingredients

30 gram butter

2 medium (300g) brown onions, sliced thinly

1 teaspoon fresh rosemary leaves

1 sheet frozen butter puff pastry

4 eggs

60 gram baby spinach or rocket leaves

Method

1.Preheat the oven to 200°C/180°C fan-forced. Line an oven tray with baking paper.

2.Heat butter in a medium frying pan. Add onion and rosemary; cook over medium heat, stirring occasionally, for about 15 minutes or until lightly golden. Season with sea salt and freshly ground black pepper.

3.Cut the pastry into quarters; place pastry on prepared tray. Stand for 5 minutes or until thawed. Spread the onion over the pastry; bake for about 20 minutes or until puffed and browned.

4.Meanwhile, place the eggs in a small saucepan; cover with cold water. Cover saucepan; bring to the boil. Remove lid, reduce heat; simmer, uncovered, for 2 minutes. Fill a bowl with cold water and ice. Remove eggs with a slotted spoon; place eggs into cold water. Quickly peel the eggs.

5.Place tarts on serving plates, top with spinach or rocket. Break the eggs open over the tarts.

Not suitable to freeze or microwave. For an additional flavour twist, top eggs with a spoonful of black olive tapenade, green tomato relish or thinly sliced prosciutto.
Note

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Ingredients

Method

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