Cheesy Egg Puffs

These breakfast treats are a  great addition to a special breakfast or brunch. You can use my Quick Puff Pastry or the frozen sheets in the grocery store

(but my pastry is better, and yours will be, too!) 

1 batch of Quick Puff Pastry

 ¼ cup shredded cheese

4 large eggs

Salt, pepper, garnish (parsley, chives, etc.)

Preheat the oven to 400°F. Line a baking sheet with parchment and set aside. You can also use cooking spray or a silicone baking mat. 

On a lightly floured surface, roll the puff pastry out to about 10” x 10” and cut out four circles about 4½” inches in diameter. Place the puff pastry circles to the baking sheet and space them about 2 inches apart. Using a paring knife, score a circle border about ¼” from the edge of each circle. (If you have several sizes of round cookie cutters, you can do this with a smaller cutter.) Use a fork to prick the center section all over so it doesn’t puff as much in the oven. Refrigerate the pan of puff pastry for 10 minutes.

 Remove the baking sheet from the fridge and place it immediately into the preheated oven. Bake the puff pastry for about 8 minutes, until the edges have risen. Remove the pan from the oven and use the back of a spoon to flatten the center section. Sprinkle a tablespoon of cheese in the center, then crack an egg into each circle. Bake for an additional 10-12 minutes until the egg whites are fully cooked. Remove the baked eggs, garnish and serve immediately.

Notes

--I love eggs in any form, and this charming breakfast treat is one of my favorites. Consider making heart-shaped puffs when you’re making breakfast in bed for your Valentine! 

--Pretty much everyone knows that I love thrifting kitchen utensils, tableware, etc. I found this small dish for a whopping 50¢ at Goodwill. For several years I kept trying to use it for food styling for my cookbooks, but it never quite looked right . . . until this shot!