Puff Pastry Baked Eggs
Delicate puff pastry pockets with an egg baked right inside each one.
Puff Pastry Shells
fresh, chopped - optional
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 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.
Cut a small rectangle in the top of each puff pastry.
Push center of puff pastry down.
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.
Top with shredded cheese, bacon and salt and pepper
¼ cup cheese,
¼ cup bacon bits,
Bake in 400 degree oven for 15 minutes until egg white is cooked through.
Sprinkle with fresh parsley before serving.
1 teaspoon parsley
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.
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
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