Elevate Your Breakfast with a Touch of Elegance
Sometimes, breakfast needs a little extra flair, especially when you’re hosting or simply treating yourself to a slow Sunday morning. These Baked Eggs in Puff Pastry Cups are the perfect solution—easy to make yet so visually stunning they’ll make your table look like a gourmet café.
This recipe combines buttery, flaky puff pastry with soft, creamy eggs nestled alongside vibrant vegetables and a sprinkle of cheese. It’s a delightful harmony of textures and flavors, designed to impress without stress.
Pair these savory cups with a side of Vanilla Chia Pudding with Fresh Fruit for a balance of sweet and savory or serve them alongside Savory Herb & Cheese Scones for a full brunch experience.
The Magic of Puff Pastry
Puff pastry is one of those ingredients that feels luxurious but is remarkably simple to work with. Its delicate, flaky layers form as the butter melts during baking, creating a structure that’s both crispy and tender.
Pro Tip: If you have the time, try using all-butter puff pastry for an even richer flavor. While store-bought pastry saves time, homemade puff pastry offers an unrivaled depth of taste.
Customizing Your Baked Egg Cups
- Cheese Choices:
Swap Parmesan for Gruyère, feta, or even blue cheese to match your taste. - Vegetable Variations:
- Use spinach, cherry tomatoes, or roasted red peppers for a Mediterranean twist.
- Add sautéed mushrooms and caramelized onions for an earthy, robust flavor.
- Meat Options (if you’d like to include it):
Add cooked bacon, ham, or smoked salmon for extra indulgence.
Baked Eggs in Puff Pastry Cups
Ingredients
For the Pastry Cups:
- 1 sheet of puff pastry (store-bought or homemade)
- 6 large eggs
- 1 cup 100g shredded cheese (e.g., Parmesan, cheddar, or Gruyère)
- ½ cup 50g cooked and chopped vegetables (e.g., spinach, cherry tomatoes, or bell peppers)
- 2 tbsp heavy cream
- Salt and pepper (to taste)
For Garnish:
- Fresh herbs (e.g., chives, parsley, or dill)
Instructions
Step 1: Prepare the Pastry
- Preheat your oven to 375°F (190°C). Grease a muffin tin or line it with parchment paper.
- Roll out the puff pastry and cut it into 6 squares. Gently press each square into the muffin tin, letting the corners overlap.
Step 2: Blind Bake the Pastry
- Prick the bottom of each pastry cup with a fork to prevent puffing.
- Bake for 5 minutes, then remove from the oven.
Step 3: Assemble the Filling
- Crack one egg into each pastry cup.
- Add a tablespoon of vegetables and a sprinkle of cheese to each cup.
- Drizzle a teaspoon of cream over the top and season with salt and pepper.
Step 4: Bake the Egg Cups
- Return the muffin tin to the oven and bake for 15–20 minutes, or until the egg whites are set but the yolks remain slightly runny.
- Let cool for 5 minutes before gently removing from the tin.
Step 5: Garnish and Serve
- Sprinkle with fresh herbs and serve warm.
FAQs About Baked Eggs in Puff Pastry Cups
Can I Make Them Ahead of Time?
These cups are best served fresh, but you can prepare the pastry in the muffin tin a day ahead and add the egg mixture just before baking.
What If I Don’t Have a Muffin Tin?
You can shape the pastry into freeform cups on a baking sheet. They won’t be as structured but will still taste delicious.
Can I Use Phyllo Dough Instead of Puff Pastry?
Yes, but layer the phyllo with melted butter to achieve a similar flaky effect.
Why You’ll Love This Recipe
These Baked Eggs in Puff Pastry Cups are more than just breakfast—they’re an experience. Their golden, flaky crust and creamy filling make every bite irresistible. Whether served for brunch or as a light lunch, they’re a guaranteed hit at the table.
