I don’t know about you, but the idea of getting up on a Sunday morning and preparing a convoluted breakfast isn’t appetising. But simply pouring yourself a bowl of cereal finished with a healthy portion of whole milk seems like something of a let down.
In the oven in under 2 minutes, this avocado puff tart can be ready to eat and on your plate in under 20. A buttery pastry base topped with avocado full of healthy fat, this dish is both the mouth-watering breakfast you really want and the start to the day you need.
The flavours used here are incredibly simple, but avocado supported by the saltiness of the egg yolk gives a good account of itself. You’re certainly not left wanting for flavours when this is popped under your nose, particularly if it’s accompanied by a rich black coffee.
If you’d like something a little larger to get your day off to the best start possible, this avocado puff tart is delicious topped with a rasher or two of bacon. In fact, my recipe for Bacon Topped Avocado on Toast is relatively similar
Avocado Puff Tart
- 4 rectangles of ready-rolled puff pastry, roughly 3” by 6”
- 2 ripe avocados, sliced
- 2 tbsp olive oil
- 4 eggs
- Preheat your oven to 190C/170C fan. Sprinkle a baking sheet with a little fine polenta or cornmeal.
- Layer a sliced half of avocado on each rectangle of puff pastry, leaving a border of 2 cm around the edge of each. Transfer to the baking sheet. Season.
- Drizzle each with a little olive oil and bake for 30 minutes, or until puffed up and golden brown.
- Meanwhile, poach the eggs using your preferred method. Once the tarts are cooked finish each with and egg and serve immediately.
Cost: If you should around – usually at your local green grocers – you can easily find two avocados for £1. Clearly this is a simple breakfast recipe, and the price reflects that, with each slice setting you back around 70p.