Baked Eggs Puff Pastry Hearts

An easy V-day breakfast for your loved one, appetizer for your Galentines, or simply a treat for yourself!


  • 4 eggs
  • 1 sheet of frozen puff pastry
  • Heart-shaped cookie cutter (you can also shape the pastry with a knife or spoon if you don’t have one)
  • Flour (just enough to dust on the pastry sheet)
  • Shredded cheese (I used mozzarella)
  • 4 slices of ham or Canadian bacon
  • 1 large tomato
  • Your preferred seasoning
  • Optional: fresh parsley for garnish

Estim. Prep & Cooking Time: 30 mins.


  • Allow 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. Set aside.
  • 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.
  • Use the heart-shaped cookie cutter to make 4 heart-shaped pieces out of the pastry. If you don’t have a cookie cutter, you can use a butter knife to draw 4 hearts (about 4×4 inches) by hand.
  • Carefully transfer the pastry hearts to the baking sheet, keeping them at least 2 inches apart.
  • Use a knife or spoon to draw an inner border in each heart, 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 multiple holes in the inner section of each pastry. This keeps the center of the pastry from puffing too much.
  • Bake pastry hearts for about 8 minutes, until the edges rise.
  • While baking, cut 4 thin slices from the tomato. Save the rest of the tomato for other use.
  • Remove pastries from the oven. If the inner heart section has risen higher than the edges, pierce with a fork and press down each inner section to create a well.
  • Sprinkle cheese onto each heart. Then place a thin piece of ham (or Canadian bacon) and a tomato slice onto each. Note – I used too thick of a slice of Canadian bacon, which made it difficult to create a well for the eggs, so they slid around a lot. Next time I’ll use a much thinner piece.
  • Press down on the tomato slices with a spoon to create significant indentations for the eggs, then crack an egg into each heart. If you aren’t able to press a deep enough well, the eggs might slide off, which happened to me. Next time, thinner slices of everything!
  • Add your preferred seasoning.
  • Bake again for about 12 minutes, or until the egg whites are set, but the yolks aren’t overcooked.
  • To maintain your pastries’ heart shapes, you can use a knife to cut away any pieces of ham, egg or tomato that hang over the edges of the pastry.
  • Garnish with fresh parsley if you have it, take pictures of your creation, and tag me!

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