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A baked egg in a puff pastry shell with the yolk running on the plate.
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5 from 8 votes

Puff Pastry Baked Eggs

Delicate puff pastry pockets with an egg baked right inside each one.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings 8 people
Calories 439kcal
Author Kathy

Equipment

Ingredients

Puff Pastry Shells

  • 2 sheets puff pastry thawed
  • 1 egg
  • 1 tablespoon water

Baked Eggs

  • 8 eggs
  • ¼ cup cheese shredded
  • ¼ cup bacon bits optional
  • 1 teaspoon parsley fresh, chopped - optional
  • salt
  • pepper

Instructions

Puff Pastry Shells

  • Roll out puff pastry and slice dough into 4 inch squares or 4 x 5 inch rectangles. Place on a baking sheet lined with parchment paper.
    2 sheets puff pastry
  • Mix egg and water together. Brush egg wash onto tops of pastry
    1 egg, 1 tablespoon water
  • Bake in a preheated 400 degree oven for 15 minutes until golden
  • Allow pastry to cool. Slice a square in the center of the pastry and push center down. This will be your vessel for cooking the egg.

Baked Eggs

  • Cut a small rectangle in the top of each puff pastry.
    A knife slicing into a cooked pastry.
  • Push center of puff pastry down.
    Finger tips pushing down the center of a puff pastry shell.
  • Crack each egg into a small bowl. Carefully pour egg into one puff pastry. If needed, may remove a bit of extra egg white to fit in pastry.
    8 eggs
    Puff pastry shells with a raw egg in one of the shells.
  • Top with shredded cheese, bacon and salt and pepper
    ¼ cup cheese, ¼ cup bacon bits, salt, pepper
    Puff pastry with raw egg topped with cheese and bacon.
  • Bake in 400 degree oven for 15 minutes until egg white is cooked through.
  • Sprinkle with fresh parsley before serving.
    1 teaspoon parsley

Notes

Variations:
  • Scramble the eggs first and then add the scrambled mixture to each shell
  • Add cooked bacon, ham or sausage
  • Add sautéed veggies - mushrooms, bell peppers, roasted chili peppers. May need to make puff pastries a big larger to accommodate more ingredients.
  • Use your favorite cheese or leave out altogether.
Tips:
  • Bake on parchment paper to help prevent sticking. If you don't have parchment paper, be certain to spray baking sheet with a nonstick spray.
  • Crack eggs into a small dish before adding to the pastry
  • If your eggs are too large for the pastry, its okay to allow the white to run over onto the tray. You could also remove a spoonful of the white before adding to the puff pastry.
  • If you like your yolk fully cooked, you can break the yolk before placing in the oven
  • Be certain oven is fully preheated before baking
  • Serve hot from the oven or while still warm

    Nutrition

    Serving: 1Baked Egg | Calories: 439kcal | Carbohydrates: 28g | Protein: 13g | Fat: 30g | Saturated Fat: 9g | Cholesterol: 191mg | Sodium: 305mg | Potassium: 123mg | Fiber: 1g | Sugar: 1g | Vitamin A: 303IU | Calcium: 59mg | Iron: 2mg