My first puff pastry eggsperiment! There are so many possibilities with puff pastry (that I’ll probably try in the future), but for now I started with a quick baked eggs and veggie combo. Try it out (it’s a quick one – doable before work) and if you make any modifications, take pics and show me!
- 4 eggs
- 1 sheet of frozen puff pastry
- Flour (just enough to dust on the pastry sheet)
- Veggies to add (don’t feel confined to these – use what you have!):
- A handful of cherry tomatoes
- Bell Pepper
- Your preferred seasoning
- Optional: fresh parsley for garnish
Estim. Prep & Cooking Time: 25 mins.
- Try to plan to allow the puff pastry to thaw in the refrigerator overnight. If you don’t have time, click here for helpful fast-thawing tips.
- Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper or tin foil.
- Lightly spread flour on a large cutting board, place sheet of puff pastry on top, then dust a little more flour on top of the pastry.
- Use a rolling pin or a glass to smooth out any creases or bumps in the pastry dough – but don’t roll too hard. This is just to smooth the dough, not spread it out. I used a 16oz drinking glass, which worked fine.
- Use a small serving bowl, round tupperware or other round object to cut 4 circles approximately 4 inches in diameter out of the pastry.
- Carefully transfer the pastry circles to the baking sheet, keeping them at least 2 inches apart.
- Use a knife or spoon to draw an inner circle in each pastry circle, about a 1/4 inch inside the edge. This will allow the edge of the pastries to puff up, creating a border for the eggs.
- Use a fork to poke a few holes all the way through the inner circle of each pastry circle. This keeps the bottom of the pastry from puffing too much.
- Bake pastry circles for about 8 minutes, until the edges rise.
- While baking, chop your veggies. This time I used cherry tomatoes and green pepper, but this recipe would be good with other bell peppers, butternut squash, or spinach …the list goes on.
- Remove pastries from the oven. Use a spoon to press a well into each inner circle, then crack an egg into each circle.
- On top of the eggs, add a few tomatoes, green pepper pieces, or whatever veggies you chose to each circle, and season to your preference.
- Bake again for about 12 minutes, or until the egg whites are set, but the yolks are still soft.
- Garnish with fresh parsley if you have it, take pictures of your creation, and tag me!
This recipe was inspired by two very helpful recipes from Just a Taste and Serious Eats.
2 Comments Add yours
Hi! These look great, I can’t wait to try them. Do you think these would be freeze-able? I’ve never tried to freeze cooked puffed pastry. Thanks!
Hi Madelyn! I’m still pretty new to puff pastry and also haven’t tried it. I also haven’t tried freezing eggs, so I’m not sure. In general, I think puff pastry is best when eaten asap after baking, and I think the same goes for egg yolks. But if you try it, let me know how it goes!