Description
A layered dish of crisp puff pastry topped with savory fillings and a perfectly baked egg, ideal for impressing at brunch.
Ingredients
- 1 sheet puff pastry (thawed if frozen)
- 1 cup wilted spinach or roasted tomatoes
- 1–2 tablespoons grated Gruyère or feta cheese
- 4 large eggs
- Olive oil (for drizzling)
- Microgreens or chopped chives (for garnish)
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the thawed puff pastry into four squares, each about 5–6 inches, and dock the centers lightly with a fork.
- Pre-bake the pastry squares on a parchment-lined tray for 5–7 minutes.
- Add a thin layer of wilted spinach or roasted tomatoes, then sprinkle cheese on top.
- Crack one egg into each well.
- Return to the oven and bake for 12–20 minutes depending on yolk preference.
- Let rest for 2 minutes before serving.
Notes
For a crisper base, it’s recommended to blind bake the pastry before adding the fillings.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Brunch
- Method: Baking
- Cuisine: French