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Baked Eggs in Flaky Puff Pastry Cups

Close-up of a perfectly golden baked eggs puff pastry with a bright runny yolk.
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Make impressive baked eggs en croûte using store-bought puff pastry for a quick, golden-brown breakfast or brunch centerpiece.

Ingredients

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  • 1 sheet frozen puff pastry, thawed
  • 2 large eggs
  • 1 tablespoon heavy cream
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 egg yolk, beaten (for egg wash)
  • 1 teaspoon sesame seeds or everything bagel seasoning (optional)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with parchment paper.
  2. Unfold the thawed puff pastry sheet onto a lightly floured surface. Cut the sheet into four equal squares.
  3. Place the four pastry squares onto the prepared baking sheet. Score a border about 1/2 inch from the edge of each square using a sharp knife, being careful not to cut all the way through the pastry. This border will help the edges puff up around the filling.
  4. Gently press down the center area inside the scored border of each square to create a well for the egg.
  5. In a small bowl, whisk together the heavy cream, salt, and pepper.
  6. Carefully crack one egg into the center well of each pastry square. Pour about one teaspoon of the cream mixture over each egg.
  7. Brush the scored edges (the border) of the pastry lightly with the beaten egg yolk wash. Sprinkle the egg wash border with sesame seeds or seasoning, if using.
  8. Bake for 15 to 18 minutes. Check the eggs after 15 minutes; the pastry should be golden brown and flaky. Adjust baking time based on your preferred yolk consistency: 15 minutes for a runny yolk, 18 minutes for a jammy yolk.
  9. Remove from the oven and let cool on the baking sheet for 2 minutes before serving.

Notes

  • For a firmer yolk, you can bake the pastry cups for 5 minutes before adding the egg, then proceed with the recipe.
  • If you want to make these ahead, you can cut the pastry squares and store them covered in the refrigerator for up to 4 hours before baking. Add the egg and bake just before serving.
  • Use a small cookie cutter to cut circles instead of squares for individual egg appetizers.

Nutrition

Find it online: https://rosatasty.com/baked-eggs-puff-pastry/