Leek Breakfast Tart

This egg & leek breakfast tart makes for an easy breakfast or lunch -- especially for a group!

INGREDIENTS

1 package frozen phyllo dough *I get mine from Trader Joe’s

4 eggs
4 - 5 large leeks

Microgreens, green onion, cilantro, fennel, parsley for topping.

DIRECTIONS

Thaw out phyllo dough package according to package and preheat oven to 375*.

Sauté leeks in olive oil until soft and translucent.

Roll out phyllo dough, creating a small crust to keep the eggs in, into a rectangle and transfer to baking sheet. Spread a thin layer of sautéed leeks and crack eggs onto the dough.

Bake for 30 minutes until eggs are set to your liking. Add microgreens on top and sprinkle with a favorite herb.