Sunny Side Up Dessert Recipes

SUNNY-SIDE-UP HERBED TART

Sunny-Side-Up Herbed Tart image

Feel free to be creative with this versatile egg tart. Try Canadian bacon or ham as the meat ingredient, and add toppings such as thyme, chopped spinach or goat cheese.-Diana Neves, Lafayette, California

Provided by Taste of Home

Categories Breakfast Brunch

Time 50m

Yield 4 servings.

Number Of Ingredients 17

Ingredients

4 slices pancetta or 4 bacon strips
1 tablespoon olive oil
1 cup sliced fresh mushrooms
2 tablespoons chopped shallot
1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon
1 teaspoon sherry, optional
1/4 cup shredded Gruyere or Swiss cheese
1/4 cup shredded cheddar cheese
3 tablespoons sour cream
1/8 teaspoon salt
Dash pepper
TART:
1 sheet frozen puff pastry, thawed
5 large eggs
1 teaspoon water
1 tablespoon minced chives
Dash each salt and pepper

Steps:

Preheat oven to 425°. In a large skillet, cook pancetta over medium heat until partially cooked but not crisp. Remove to paper towels to drain. In a small skillet, heat oil over medium heat; add mushrooms and shallot. Cook and stir until tender, 5-7 minutes. Add tarragon and, if desired, sherry; cook 1 minute longer., Remove from heat; stir in cheeses, sour cream, salt and pepper. Set aside., On a lightly floured surface, unfold puff pastry. Roll into a 10x9-in. rectangle. Transfer to a parchment-lined 15x10x1-in. baking pan. Prick with a fork., Spread mushroom mixture over pastry to within 1 in. of edges. Top with pancetta (place pancetta near the edges of the mushroom mixture). Score edges of pastry with a fork. Beat 1 egg and water; brush over pastry edges. Bake until pastry is golden brown, 10-12 minutes., Carefully crack remaining eggs off-center into each corner. Bake until eggs are set, 8-10 minutes. Sprinkle with chives, salt and pepper. Cut into four pieces. Serve warm.

Nutrition Facts : Calories 585 calories, Fat 40g fat (13g saturated fat), Cholesterol 305mg cholesterol, Sodium 893mg sodium, Carbohydrate 37g carbohydrate (1g sugars, Fiber 5g fiber), Protein 21g protein.

SUNNY-SIDE-UP DESSERT

Sunny-Side-Up Dessert image

Is'nt this the cutest kid's dessert you've ever seen? I saw this in Taste of Home's magazine and wanted to share with all the mother's out there. So easy and so cute!

Provided by cathy tate

Categories Other Desserts

Time 10m

Number Of Ingredients 4

Ingredients

1 Tbsp butter, softened
4 slice loaf pound cake
1/2 c vanilla yogurt
4 canned apricot halves

Steps:

1. Spread butter over both side of cake slices. In a skillet, toast pound cake over medium-high heat 15-30 seconds on each side or until golden brown. Transfer to dessert plates.
2. Spoon yogurt over cake to resemble fried egg whites. Top with apricots to resemble yolks.
3. 179cal, 9g fat(6g sat), 75mg chol, 160mg sodium, 22g carb, 3g pro

PEACH SURPRISE

Peach Surprise image

Peaches and yogurt that look like eggs sunny-side up! My 10 yr old saw this idea on a children's TV show and used to surprise her younger sisters; it was a big hit. It would be a great afterschool snack or quick breakfast for slumber parties.

Provided by winkki

Categories Breakfast

Time 3m

Yield 1 serving(s)

Number Of Ingredients 2

Ingredients

1/3-1/2 cup vanilla yogurt
1/2 peach (we used canned peach halves in light syrup)

Steps:

Spread yogurt into circle on plate, using the back of a spoon.
Place peach half, flat side down, in the center of the yogurt.
Repeat for each serving desired.

Nutrition Facts : Calories 79, Fat 2.8, SaturatedFat 1.7, Cholesterol 10.6, Sodium 37.5, Carbohydrate 11, Fiber 1.1, Sugar 10.1, Protein 3.5

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