Let me make this very clear now so we’re all on the same page: I don’t do breakfast. When I wake up and it’s noon, I skip the toast, the eggs and move right on to lunch. When I wake up before my vegetarian boyfriend or he’s already out and about, I dig into my secret stash of charcuterie or order the meatiest of sandwiches for delivery. When I wake up and we decide go to brunch, I get a burger, maybe with a fried egg on it. Get it? Okay, great. I’m glad.
This is probably the closest I’ll get to a breakfast meal: Braised Leek & Goat Cheese Tart with Fresh Eggs. The only reason I consider this breakfast is because of those golden, runny yolks and soft halos of white. But that doesn’t mean it needs to be made and eaten before noon. No, this dish begs to be eaten at any time of day. Tangy goat cheese, delicate leeks, aromatic thyme, sunny-side-up eggs, and a flaky crust you didn’t even have to make yourself—who could ask for more? Bring this to your next picnic or potluck and expect it to to be finished before you even lay a hand on it (so, maybe you could ask for more).
Braised Leek & Goat Cheese Tart with Fresh Eggs
- 1 sheet puff pastry (store bought)
- 1 large leek, cleaned and chopped into ½ inch pieces
- 1/3 cup vegetable stock
- ¼ cup white wine (I recommend Sauvignon Blanc)
- 4 ounces goat cheese, softened
- 2 teaspoons fresh thyme, picked (lemon thyme is great here)
- 4 eggs +1 for eggwash
Preheat the oven to 400°. Remove puff pastry from freezer and allow to thaw. Once thawed, roll into a 9×9 square and transfer to a greased baking tray. Keep dough cool in fridge, covered with wet cloth.
In a medium pot over medium heat, combine leeks, stock, wine, salt & pepper to taste and bring to a rolling boil. Reduce heat to simmer and cook until leeks are tender, about 10 minutes.
While leeks are simmering, remove dough from fridge and using a pairing knife, cut a 1-inch border around the perimeter of dough. Dock the inside square of dough to allow steam to escape while baking. Spread goat cheese in an even layer on top and sprinkle 1 teaspoon of thyme over tart. Strain leeks from liquid and evenly spread on top, as well.
Brush dough border with eggwash to promote browning in oven. Season entire tart with salt and pepper and bake in oven on the center rack until outside crust has risen and browned slightly, about 10 minutes. Remove from oven and crack eggs onto tart. Season with salt & pepper. Return tart to oven to cook until egg whites are cooked through and crust is golden brown, about 10 minutes. Remove from oven, cut into pieces as big or as small as you’d like and serve hot or at room temperature (Whatever, HACCP, it’s delicious).