having been lost in the words of To the Lighthouse, and slowly waking the once sleeping dragon of soft philosophical ponders that laid deep on the floor of my mind, i had not forgotten my other passion in life, breakfast, this time, in a tart.

Breakfast in a Tart


1    x    sheet of filo pastry
1tbs    x    melted butter
3    x    stalk of asparagus
a handful    x    broccoli
1    x    large egg
2tbs    x    philadelphia (extra light)
1tsp    x    fresh lemon juice
1    x    egg yolk
a pinch    x    freshly ground black pepper
a pinch    x    salt

makes 3 tarlets

  1. preheat oven to 180°c.
  2. roll out your filo pastry and brush with a wash of melted butter, all over.
  3. cut into 3 strips horizontally then cut each strip into 3 squares, making 9 squares in total.
  4. stack 3 filo squares together without overlapping the corners so that it makes a star shape. repeat with the rest of the pastry squares.
  5. put the 3 stacks into 3 separate cupcake tins and bake them in the preheated oven for 7 minutes or until golden. when the tart cases are done, take them out of the cupcake tin and keep them warm in the oven so that the bottom gets a chance to crisp up as well.
  6. meanwhile, make the perfect boiled egg by putting the egg in a saucepan then fill the pan with cold water so it covers the egg, put the pan over high heat and when it boils turn the heat down and let it simmer for 3 minutes (cook for another minute if you want a more solid yolk). when the egg is done put it in a bowl of cold water and ice to make sure there’s no further cooking.
  7. while you’re boiling the egg, chuck in the broccoli and chopped asparagus stalk, cooking the broccoli til soft and the asparagus just cooked, still crunchy.
  8. in a small bowl mix the soft broccoli, philadelphia, lemon juice, egg yolk and salt and pepper using a handheld blender so that there are no lumps.
  9. now, put a dollop of the broccoli cream into each tart case so that each is half-filled; add a third of the soft boiled egg into each case; decorate with the chopped asparagus; and sprinkle a little freshly ground black pepper over the top; and dive in and feel that crunch!