Easter is coming! We are serious breakfast people and are huge fans of an over-the-top breakfast or brunch (and it usually is more of a brunch for us because we aren’t early morning people). It’s the perfect start to a special day and I feel like it makes the day more memorable for my family. This Easter I want to add something new to my menu and I’ve always wanted to make Puff Pastry Baked Eggs, and then I came upon this recipe from McCormick and I knew it was the one!
Puff Pastry Baked Eggs
Here we have some serious layers of deliciousness going on. It begins with a nicely crisp and flakey, buttery puff pastry then you top that with and egg and par-roasted veggies and bake it to a soft-set perfection. It’s a beautifully colorful, special occasion brunch entree that’s set to impress.
For this recipe I used my favorite red pepper flakes. I’m shaking those things on everything! But honestly I use them a lot because my kids don’t like much heat on their dish (whatever it may be) so I just bring them to the table in sprinkle it all over my serving (think spaghetti, pizza, eggs, tacos etc). How I love a good kick to my food.
Then, another ingredient I used in this recipe, which is a go-to dry herb blend for me, is a dried Italian seasoning blend. I love love love the flavor it gives the veggies here especially when paired with their roasted flavor and the parmesan cheese.
And if you like garlic I’d suggest using a little garlic powder to sprinkle over the veggies. Totally delicious!
One thing I noticed when I made these is that the white does start to become opaque over the egg yolk near the end so just before it set I sort of peeled it back. It’s not a step listed in the recipe but for me I’m not only about the flavor of the recipe but also about the look so there’s a little tip you may find useful.
And when in doubt add more cheese :). You can never go wrong with extra cheese (and I actually put the mozzarella under everything to let the colors shine). Now add them to your holiday menu and try them out for yourself!
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Puff Pastry Baked Eggs
- 1 sheet frozen puff pastry, thawed (1/2 of 17.3 ounce package)
- 1 small yellow onion, chopped
- 1 cup chopped bell pepper
- 1 cup asparagus pieces (1-inch pieces)
- 2 tsp oil
- 1 tsp McCormick® Perfect Pinch® Italian Seasoning
- 2 Tbsp grated Parmesan cheese
- 1/4 tsp salt
- 2 Tbsp shredded mozzarella cheese
- 4 eggs
- 1/4 tsp McCormick® Red Pepper, Crushed
- Preheat oven to 400°F. Place thawed pastry sheet on lightly floured surface. Cut into 4 squares.
- Place squares on one side of large, shallow baking pan sprayed with no stick cooking spray. Prick top of pastry squares all over with fork. Set aside.
- Toss vegetables with oil in large bowl. Sprinkle with Italian seasoning, Parmesan cheese and 1/4 tsp salt; toss again to coat well.
- Spread vegetables on other side of pan next to the pastry squares. Bake 10 minutes or until puff pastry is lightly browned. Remove pan from oven.
- Make an indentation with back of large spoon in center of each pastry square. Place vegetables evenly around indentations, making sure to cover edges of pastry squares.
- Sprinkle squares with mozzarella cheese. Break an egg into each indentation. Sprinkle with crushed red pepper and salt.
- Bake 10 to 15 minutes longer or until eggs are softly set.
- Recipe source: recipe from McCormick