Carb-Free Egg Tart with Spring Onion, Mozzarella y Pancetta!

Carb-Free Egg Tart

I had the idea to make an carb-free egg tart recently…

When I was a wee young thing, I always looked forward to eggs. On Sunday. Or Saturday.

Weekends were typically a time that my mom would try experimenting with new things in the kitchen. She was (and still is!) a working woman, and would always make the family a big egg breakfast.

Sometimes those eggs would taste of India, with fried onions, jalapeños, and masala.

Sometimes she would simply poach them, with a side of whole wheat toast and some bacon from the Corralitos market.

On a recent Sunday, I decided to celebrate the return of I* back to the US. He’d been stuck in Mexico for the past 3 months due to some visa issues, and we all awaited his return with bated breath….particularly H*- his main man and partner in life (and crime). Thank Bhagwan, he got his 10 year visa after several weeks in Mexico and was now back in San Francisco.

I wanted to try experimenting with a baked egg dish- my hope was that the whites would set and remain firm, while the yolks would remain warm, yellow and runny for us to better dip the ends of our toast in.

I used some Glaum Ranch eggs (organic from Aptos, CA) from my CSA box and the dish turned out perfectly due to the richness of the yolks, so typical with farm fresh eggs.

We poured some bubbly, heated up some sourdough and feasted to celebrate Sunday, summer, and I*s arrival.

20 minutes

11 eggs, organic

2  tbls buttter

3 tbls cream

1 oz pancetta, diced

5 basil leaves, finely chopped

2 spring onions, diced

1-2 mushrooms, diced

1/8 cup of fresh mozzarella

freshly cracked salt and pepper, chile flakes to taste

1. Pre-heat oven to 325. Add 2 tbls of butter and 3 tbls cream to 8 X 8 Pyrex dish. Place dish in preheated oven until butter and cream melds together, approximately 3 minutes.

2. Quickly sauté onions and mushrooms over high heat with butter, salt and pepper in skillet, for one minute.

3. Remove pan from oven. Crack and add 11 eggs to dish. To avoid breaking yolks, break eggs into large spoon and place deshelled eggs into dish slowly

Add diced pancetta, sautéed onions/mushrooms, chopped basil leaves, mozzarella, salt/pepper/chile flakes.

4. Bake eggs for approximately 15 minutes, until whites appear firm

5. Serve immediately with hot bread, preferably sliced sourdough. Enjoy.