Brunch - Egg, Potato and Prosciutto Pastry

Brunch - Egg, Potato and Prosciutto Pastry

Ingredients

•1 ea Frozen puffed pastry
•1 large Onion •2 tablespoon Olive oil
•5 ounce Prosciutto •1 large Baked potatoes
•12 ea Eggs
•to taste Salt & peppe

Instruction

Put a baking sheet in middle of oven and preheat oven to 375°F. Roll out each piece of the pastry on a lightly floured surface. Line a 9-inch square baking pan with 1 piece of pastry, draping it slightly over sides. Stir together onions, oil, and generous salt and pepper then spread in an even layer over dough. Top with prosciutto. Peel potato and thinly slice, then arrange in one layer over prosciutto, overlapping slightly. Crack eggs on top of potatoes, gently arranging yolks so they don''t touch one another. Season eggs with more salt and pepper. Cut several slits in remaining pastry square and lay over top of pie, then crimp edge and trim. Bake until pastry is golden brown and puffed about 1 hour.