Description
Savory baked puff pastry rounds topped with eggs, sun‑dried tomatoes, spinach, and Parmesan—perfect for an elegant breakfast or brunch.
Ingredients
Units
Scale
- 1 sheet puff pastry, thawed
- 1 large egg + 1 tbsp water + 1/2 tsp Dijon mustard (egg wash)
- 1/4 cup sun‑dried tomatoes, julienne, packed
- 1/4 cup fresh spinach, chopped, packed
- 4 large eggs (for filling)
- 1/4 cup Parmesan cheese, shredded
- Salt & freshly ground black pepper
Instructions
- Preheat oven to 400 °F (200 °C) and line a baking sheet with parchment.
- Lay the puff pastry on the sheet and use a 3″ round cutter to cut four circles (don’t remove the cut-outs).
- Whisk together 1 egg, water, and mustard for egg wash; brush around the circles.
- Press tomatoes and spinach into the pastry around the circles; brush again with egg wash.
- Bake on the bottom rack for 12 minutes.
- Remove, re‑cut and discard the pastry circles.
- Crack one egg into each opening; return to oven and bake 4–5 minutes until eggs are set to preference.
- Sprinkle with Parmesan, salt, and pepper; cut into four slices and serve immediately.
Notes
- Ensure puff pastry stays cold for maximum puff.
- Use a bottom‑rack placement to properly cook the pastry base.
- Adjust baking time for runny or firm yolks.
- Add-ins: olives, prosciutto, or mushrooms make tasty variations.
Nutrition
- Serving Size: 1 pastry
- Calories: 472 kcal
- Sugar: 3 g
- Sodium: 363 mg
- Fat: 31 g
- Saturated Fat: 9 g
- Unsaturated Fat: 16 g
- Trans Fat: 1 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 16 g
- Cholesterol: 238 mg