Um, yes please. This simply is perfection. First, it is a tart, and I love tarts. Second, it’s a breakfast tart which takes breakfast to a whole ‘nother level. Third, not only is it a breakfast tart, but it is a breakfast tart that has whole, sunnyside up eggs in it. Amazing not only for the visual appeal, but also for the consumption, which will no doubt have a lot of running and oozing, mixing, and mopping up…
Fourth, if you’re not already hooked, it also has bacon, asparagus, gruyère, crème fraîche, thyme, and is sprinkled with arugula blossoms, love that. And fifthly and finally, I love how it is assembled in a perfectly imperfect painterly way.
This stunningly fabulous Spring Tart was created by the talented and creative duo behind The Jewels of New York, the Brooklyn-based catering and food-styling company. They have a truly discerning eye and an inspiring palate which they share through their online collection of seasonal recipes, see them here. To see their catering capabilities look here, I love their brown bag lunch!
To see the recipe for the Spring Breakfast Tart look here, seems like a perfect weekend for it!