RECIPE | Italian breakfast tartlets

Serves: 6

Ingredients:

1 x 400g roll of frozen puff pastry, defrosted

125ml (½ cup) readymade fresh pesto

200g cocktail tomatoes

1 x 250g punnet of button mushrooms, sliced

Knob of butter

6 eggs

Salt and pepper

Method:

1. Unroll the pastry on a lightly floured surface and cut into six equal squares. The easiest way to do this is to fold the pastry in half lengthwise and cut it in half; then cut each half into three equal pieces.
2. Using a sharp knife, score a border of about 1cm on the inside of each square without cutting right through the pastry. Prick the inside square with a fork.
3. Spread the inner square with pesto.
4. Halve the tomatoes and place on top of the pesto.
5. Bake at 200°C for 10-15 minutes until golden and puffed.
6. While the pastry is baking, fry the mushrooms in butter till just soft.
7. Poach the eggs in boiling water or in a poaching pan. If you prefer you can fry the eggs. Keep warm.
8. When the pies come out of the oven, add the mushrooms and top each with an egg.
9. Season with salt and pepper. Serve immediately.