If your hosting an Easter brunch this year, and you are eating clean, your probably trying to find ways to sneak in healthier dishes (without anyone knowing) – this recipe does just that!
Chocolate is my childhood memory of Easter brunch. Honestly, thats all I ever ate on Easter. As soon as I woke up, I ran down to my Easter basket and started indulging in an all day love affair with Reese eggs. By the time we got to brunch, I was in a chocolate in-dused coma. Yet, again another holiday we stuff our faces.
As I’ve gotten older, I’ve learned to appreciate an actual Easter breakfast. If you have been to my blog before you know that we eat breakfast all the time (for dinner, lunch, and of course breakfast 😉 ). This is one of our favorite recipes to make, especially when we have people over!
This Micro-Green Asparagus Prosciutto tart is delicious! The tart crust is made of almond flour, which is grain and gluten free. The creamy filling is made up of cashews, making it dairy free. And the rest of the filling is asparagus, prosciutto, eggs, and micro-greens. Can it get any easier?
Plus you can reduce cooking time by making the crust and creamy cashew filling the day before!
If your hosting Easter brunch this year, or just looking for more breakfast ideas here are some other great recipes:
Micro Green Asparagus Prosciutto Tart
Paleo, gluten free, grain free, sugar free and dairy free
Serves about 8
For the crust:
- 3 cups almond flour
- 1 egg
- 1/4 cup tapioca starch
- 2 Tbsp coconut oil, melted
- 2 Tbsp cold water
- 1/2 tsp fine sea salt
For the cashew cream:
- 1 cups whole raw cashews (soak in cold water for up to 4 hours)
- 1/2 cup water
- 1 Tbsp fresh lime juiced
- 3/4 tsp fine sea salt
- 3/4 tsp apple cider vinegar
For the rest of the filling:
- 3 Tbsp extra-virgin olive oil
- 1lb asparagus, cut diagonally into 1/2 inch pieces
- 3Tbsp fresh lemon juice
- 1 clove of garlic, minced
- 6 eggs
- 6oz prosciutto, thinly sliced
- 1 cup micro greens
- 3 Tbsp chives, chopped
- fine sea salt and black pepper to taste
In a high speed blender, blend the drained soaked cashews, water, lemon juice, salt and vinegar. Blend on high until the mixture is very smooth. Cover and refrigerate.
Preheat your oven to 325F, and lightly grease a 11×7 inch tart pan (or baking dish). Combine all the crust ingredients in a stand mixer, a loose dough should form. Gather the dough into the tart pan, and press it into the bottom and sides of the pan. Bake the crust for 15 minutes, or until the crust begins to golden. Remove and set aside, and increase the oven temperature to 375F.
In a medium skillet on medium-high heat, heat 1 tablespoon of the extra-virgin olive oil on. Add in the asparagus, garlic and 1/2 tsp of lemon juice. Cook for 5 minutes, or until the asparagus is crisp and tender.
Spread 1/3 cup of the cashew cream evenly on the bottom of the crust. Spoon in the asparagus mixture. Gently crack the eggs on top, and sprinkle with salt and pepper. Bake for 10-12 minutes, or until the egg whites are set and the yolks are soft.
Remove from the oven, and top it with the micro greens, prosciutto, and chives. Drizzle with the remaining lemon juice and serve! 🙂
*Make this ahead of time: Bake the crust and make the cashew cream the day before to save time. Store both in an air tight container, or wrap. Let them get to room temperature before cooking.