Name: Egg, Potato, and Prosciutto Pie
Cook time: 20 min
Total time: 1 1/2 hr
Yield: Makes 6 to 8 servings (breakfast or brunch)
Ingredients: 1 (1-pound) package frozen puff pastry, thawed; 2 medium onions, finely chopped (2 cups); 1 1/2 tablespoons olive oil; 4 to 5 ounces thinly sliced prosciutto; 1 large boiling potato (10 to 12 ounces); 12 large eggs

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Egg, Potato, and Prosciutto PieStephanie Foley

"Simple, simple, simple! Just throw it in the oven and jump in the shower." That's how food stylist Toni Brogan described this savory pie, a favorite in her native New Zealand. And it really is that easy—just line a pan with puff pastry, fill it up with onions, thinly sliced potatoes, and, in place of the usual bacon, prosciutto (left over from Ravioli with Green Beans and Prosciutto ), then crack some eggs on top and cover with more pastry. By the time everyone is out of the shower, the pie is ready to come out of the oven, all golden and flaky on the outside, layered with deliciousness on the inside. Though it's traditional to serve the pie with ketchup, we love it with some spicy chutney on the side.

Recipe notes

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