Prosciutto + Baked Eggs + Tomatoes ... Need We Say More?

"You already know how much I love making breakfast food for dinner, and that's why today's recipe is quickly becoming one of my new favorites. It's a savory prosciutto tart that's layered with sweet grape tomatoes and a just-set baked egg. These flaky squares are not only gorgeous to look at but they're dead simple to prepare (store-bought puff pastry makes this recipe a cinch to arrange). You can also easily increase this recipe just by rolling out another pastry sheet. Give your meat-and-potatoes meals a break and try these delicate treats for dinner instead."

-- Everyday Food's Sarah Carey

Tomato, Egg, and Prosciutto Tart

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1 (17.3 ounce) box frozen puff pastry, thawed
2 cups cherry tomatoes, halved
1 tablespoon olive oil
1 teaspoon chopped fresh thyme
Coarse salt and pepper
9 large eggs
1/2 cup grated fontina (1 1/2 ounces)
8 thin slices prosciutto

Related: Quick, One-Pot Meal Ideas To Feed the Whole Family

1. Preheat oven to 400 degrees. Unfold each sheet of puff pastry onto a parchment-lined baking sheet and cut each into 4 squares. With a paring knife, lightly score a border 1/4 inch from edges. Freeze 10 minutes.

2. Meanwhile, combine tomatoes, olive oil, and thyme, and season with salt and pepper.

3. Lightly beat 1 large egg and brush border of each pastry square. Pile some fontina, tomato mixture, and a slice of prosciutto onto each square. Bake until tarts are golden brown and tomatoes have softened, 15 to 20 minutes.

4. Use a spoon to create a well for each egg, then carefully crack 1 egg onto each tart. Bake until whites are just set and yolks are runny, 10 to 12 minutes.

More from Everyday Food:
35 Beyond Delicious No-Bake Dessert Recipes
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15 New Ideas for a Healthy, Delicious Breakfast
15 Kitchen Shortcuts That Will Change the Way You Cook