Savory Veggie Baked Eggs Pastry

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

  1. Madelyn says:

    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!


    1. 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!


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