Kale and Sweet Potato Hash
A delicious brunch
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20 Minutes
-
Serves 2
35 Minutes
Serves 6
What you'll need…
- 6 Spring onions
- 150g Asparagus
- 375g Puff pastry
- 2 Medium eggs
- 250ml Double cream
- 1 Tablespoon dijon mustard
- 40g grated gruyère, or vegetarian alternative
- 40g Grated cheddar
The method
1
Pre-heat a baking sheet in a 200°C oven. Roll out the puff pastry to line a 27cmx19cm tart tin.
2
Blanch the asparagus for 1 minute in salted boiling water. Drain and refresh in cold water.
3
Mix the eggs and cream together, then stir in the mustard and both cheeses. Season and pour into the pastry case. Lay the asparagus on top and add the 6 spring onions (trimmed and halved lengthways).
4
Bake on the pre-heated baking tray for 25 minutes or until golden. Cover with paper if it browns too quickly. Enjoy!
Recipe from Delicious
