Description
A brunch-friendly dish featuring flaky pastry layered with creamy eggs and a savory sauce, perfect for special occasions or casual meals.
Ingredients
- Flaky pastry (puff pastry or shortcrust, thawed if frozen)
- Large eggs (2 per serving)
- Creamy sauce (béchamel, crème fraîche, or a light hollandaise)
- Salt and freshly ground black pepper
- Fresh herbs (chives, parsley, or tarragon)
- Optional: grated cheese (Gruyère or cheddar), cooked spinach, smoked salmon slices, or diced ham
Instructions
- Preheat the oven to 375°F (190°C) and place a rack in the center.
- Roll out the flaky pastry on a lightly floured surface, then cut into squares.
- Place the pastry squares in a baking dish or ramekins and bake until golden brown, about 12–15 minutes.
- Whisk the eggs with salt, pepper, and chopped herbs until just combined.
- Pour the egg mixture over the baked pastry squares, filling the cavities.
- Drizzle the creamy sauce over the eggs and sprinkle cheese if using.
- Return to the oven and bake until eggs are set but still tender, about 10–15 minutes.
- Serve warm, garnished with extra herbs and a grind of black pepper.
Notes
Blind-bake the pastry for a crisp shell. Use room-temperature eggs for even cooking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: Baked Eggs, Brunch Recipe, Flaky Pastry, Egg Dish, Easy Recipes