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Baked Eggs in Puff Pastry Shells

Baked Eggs in Puff Pastry Shells

It’s the weekend and a perfect time for a leisurely brunch. So heat up the oven – we’re making creamy, cheesy eggs baked in crisp, flaky puff pastry shells!

I’m always looking for ideas to add to my brunch menus – in particular, finding an easy but fun way to prep and serve eggs. I frequently bake eggs for brunch using ramekins or muffin tins. Strolling the aisles in the market recently I stopped to grab a package or two of puff pastry – you should always have some on hand! Sitting nearby were the puff pastry shells and decided they should come home with me as well.

Working with puff pastry is such a great way to create a tender, elegant crust for both sweet and savory dishes. While looking for a new vessel to use when baking eggs, I decided to give the pastry shells a try. After tweaking a few ingredients and a couple of details, the puff pastry shells proved to be an excellent nest for the eggs !

The simplicity highlights the delicate taste and texture of the eggs. The crisp shells provide a delightful baking cup for the eggs. They’re topped with a pinch of kosher salt and freshly cracked black pepper, along with a touch of cream and a blend of shaved Parmesan and Fontina cheese.

Though I typically use extra-large eggs, I use large eggs for this dish. This leaves ample room in the pastry shell for the egg, the cream and the cheese. Quick tip – crack the eggs inside a small dish then transfer to the pastry shells. Then if you end up with an eggshell trailing behind, you don’t have to dig it out of the delicate puff pastry! And you can make one, two or a dozen – tailor the recipe to your crowd size.

Creamy, cheesy, crispy – an easy way to a beautiful and delicious brunch! And the top makes the perfect bite-sized biscuit bite!

Baked Eggs in Puff Pastry Shells

1 package puff pastry shells, 6 shells – frozen

6 large eggs

6 teaspoons cream

¼ to ½ teaspoon kosher salt, or to taste

¼ to ½ teaspoon freshly cracked black pepper, or to taste

¼ cup shave or grated cheese, Parmesan and Fontina or your favorite

Preheat the oven to 425-degrees. Place the frozen pastry shells on a non-stick rimmed baking sheet, or one that has been lined with parchment paper. Break the shells apart. You can bake all six in the package, or just one or two. Wrap the remaining unbaked shells and pop them bake in the freezer.

Bake in the preheated oven for 18 to 20 minutes until puffed and golden. Remove the shells from the oven and lower the temperature to 375-degrees. Using a sharp knife, cut around the tops from the shells to loosen them. Take a fork to lift and gently remove the tops; set them aside. Remove any loose dough from the bottom of the pastry shell.

Place an egg inside each pastry shell. Top each with one teaspoon of cream, a sprinkling of kosher salt and pepper and about 2 teaspoons of the shaved cheese.

Cover loosely with foil and bake in a 375-degree oven for 15 minutes. Then remove the foil and lay the reserved pastry tops directly on the baking sheet to crisp them. Continue baking uncovered for an additional 3 to 5 minutes. You want the whites of the eggs set but still soft.

Tip: Crack the eggs in a separate dish then place them into the pastry shells. Then if you happen to have a piece eggshell you’re not wrestling it out of the delicate pastry shell!

Baked Eggs in Puff Pastry Shells, courtesy of Preserving Good Stock

September 14, 2018
: 6 baked eggs

Creamy, cheesy, crispy - an easy way to a beautiful and delicious brunch!

By:

Ingredients
  • 1 package puff pastry shells, 6 shells – frozen
  • 6 large eggs
  • 6 teaspoons cream
  • ¼ to ½ teaspoon kosher salt, or to taste
  • ¼ to ½ teaspoon freshly cracked black pepper, or to taste
  • ¼ cup shave or grated cheese, Parmesan and Fontina or your favorite
Directions
  • Step 1 Preheat the oven to 425-degrees. Place the frozen pastry shells on a non-stick rimmed baking sheet, or one that has been lined with parchment paper. Break the shells apart. You can bake all six in the package, or just one or two. Wrap the remaining unbaked shells and pop them bake in the freezer. Bake in the preheated oven for 18 to 20 minutes until puffed and golden.
  • Step 2 Remove the shells from the oven and lower the temperature to 375-degrees. Using a sharp knife, cut around the tops from the shells to loosen them. Take a fork to lift and gently remove the tops and set them aside. Remove any loose dough from the bottom of the pastry shell.
  • Step 3 Place an egg inside each pastry shell. Top each with one teaspoon of cream, a sprinkling of kosher salt and pepper and about 2 teaspoons of the shaved cheese.
  • Step 4 Cover loosely with foil and bake in a 375-degree oven for 15 minutes.
  • Step 5 Remove the foil and lay the reserved pastry tops directly on the baking sheet to crisp them. Continue baking uncovered for an additional 3 to 5 minutes. You want the whites of the eggs set but still soft.
  • Step 6 Tip: Crack the eggs in a separate dish then place them into the pastry shells. Then if you happen to have a piece eggshell you’re not wrestling it out of the delicate pastry shell!


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