May 27, 2014 § 83 Comments
A farmer’s breakfast is considered to be hash potatoes, bacon or sausage and eggs. Applying this idea to a tart using chicken breakfast sausage and a lovely goat cheese with baked eggs certainly was a delicious alternative.
The goat cheese we used was Murcia Al Vino. It is a firmer, smooth and buttery cheese made from goats indigenous to the Murcia region of Spain. This region has a rich variety of grasses, shrubs, and wild herbs on which the goat’s graze to give the cheese a distinctive taste and aroma. The unique feature is that it is washed in red wine during ripening. We have been buying various wine tinted goat cheeses known as winey goat, drunken goat and syrah goat. The wine deeply tints the cheese, giving the rind its characteristic burgundy color and imparting a strong floral bouquet. It not only has a bold, delicious flavor, it has the intoxicating aroma of a good bottle of wine.
I n g r e d i e n t s
- 1 puff pastry sheet
- 1/3 cup greek yogurt
- 1/4 finely shredded cheese
- 1 cup shredded peeled russet potato
- salt and ground black pepper
- 4 sausage links, cooked and cutting in 1/2 in pieces
- 4 eggs
- 1 spring onion, thinly sliced
M e t h o d
Heat oven to 400°F. Unfold the pastry sheet onto a baking sheet. Using a sharp knife, score a 1-1.2 inch border around the edge of the pastry. Prick the center of the pastry sheet thoroughly with a fork.
Stir the yogurt, cheese and potato in a medium bowl. Spread the potato mixture in a thin layer on the pastry sheet to the border. Season with salt and black pepper. Bake for 15 minutes. Arrange the sausage on the pastry. Carefully crack 1 egg into each corner of the potato mixture. Bake for 10 minutes or until the eggs are softly set and cooked to your liking. Sprinkle with green onions and additional cheese if desired.