Tasty puff pastry baked eggs – easy to make and perfect for casual breakfasts or elegant brunches.
- 1 sheet puff pastry, defrosted and cut into 4 squares (my squares were about 4″)
- 1/3 cup shredded white cheddar cheese
- 4 eggs
- salt and pepper to taste
- 1/3 cup grated parmesan cheese
- 1/3 cup chopped fresh parsley
- Line a large baking sheet with parchment paper and heat the oven to 400 degrees F.
- Lay puff pastry squares out on the parchment, leaving an inch or so of space between each one. Place a small oven-safe baking dish in the center of each puff pastry square.
- Bake puff pastry with the ramekin weights for 6-7 minutes until pastry has puffed up around the edges of each ramekin but not yet begun to brown.
- Remove puff pastry tray from oven and remove ramekins. You should be left with a nice indent in each puff pastry piece – this is where the egg will go!
- Sprinkle a bit of shredded cheddar cheese over each puff pastry square, then crack one egg into the indent of each square.
- Return tray to oven for another 12-14 minutes until eggs have set and puff pastry has lightly browned. (If you like your eggs well done, you may need to extend the cooking time).
- Top baked eggs with salt, pepper, a dusting of parmesan cheese, and a sprinkle of fresh parsley. Serve immediately.
If you don’t have ramekins, you can form a small “bowl” out of foil and weight it down with pie weights, beans, or rice. See the post itself for more information about this recipe’s puff pastry experiment!
Make sure the puff pastry is on a flat surface when you add the eggs, otherwise they might not want to stay where you put them.
Add bacon, alternate cheeses, or additional veggies to these baked eggs – they’re a great blank canvas food and can be easily customized depending on what you’ve got lying around!
- Calories: 475