Description
Delicious and comforting baked eggs in puff pastry, perfect for brunch with rich flavors and crispy textures.
Ingredients
Scale
- 1 package (14.1 oz) frozen puff pastry, thawed
- 1 beaten egg (for egg wash)
- Everything bagel seasoning (optional)
- 1 tablespoon olive oil
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- 10 ounces fresh spinach, washed and roughly chopped
- 4 ounces cream cheese, softened
- 1/4 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon nutmeg
- Salt and freshly ground black pepper to taste
- 4 large eggs
- Chopped fresh chives (for garnish)
Instructions
- Thaw puff pastry at room temperature for 30-40 minutes until flexible but still cold.
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Unfold the thawed puff pastry on a lightly floured surface. Cut each sheet into four equal squares (8 total).
- Lightly mark a small square inside each square, about 1/2 inch from the edge (do not cut completely).
- Brush the tops of each square with the beaten egg. Sprinkle edges with everything bagel seasoning if using.
- Place puff pastry squares on the prepared baking sheet and bake for 12-15 minutes, or until golden and puffed.
- Allow to cool slightly, then gently press down in the center of each square to create a well.
- Heat olive oil in a large skillet over medium heat. Add shallot and cook until softened (3-4 minutes). Add garlic and cook until fragrant (1 minute).
- Add spinach to the skillet. Cook, stirring occasionally, until wilted (5-7 minutes).
- Transfer spinach to a colander and squeeze out excess moisture.
- Return spinach to the skillet (or to a bowl). Add cream cheese, heavy cream, Parmesan cheese, and nutmeg. Season with salt and pepper.
- Stir until well combined and smooth. Taste and adjust seasoning.
- Fill the pastry wells with the spinach filling.
- Create a small indentation in the center of the spinach filling in each shell.
- Carefully crack an egg into each indentation. Season with salt and pepper.
- Bake for 10-15 minutes, or until egg whites are set but yolks remain runny.
- Allow to cool slightly. Garnish with chopped fresh chives. Serve immediately.
Notes
Serve immediately for the best texture. Great with a side salad and a glass of juice or champagne.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Category: Brunch
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 225mg