Baked Eggs in Puff Pastry Cups
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.
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.