Here’s a unique breakfast or brunch recipe for you: Baked Italian Egg Pastries
This is a fancy way to get your
fried baked egg- bake it within a pastry! I added some extra goodies like sun-dried tomatoes, spinach and Parmesan cheese to give this breakfast its extra flavor boost.
- Puff Pastry
- Dijon mustard
- sun-dried tomatoes
- fresh spinach
- Parmesan cheese
- salt and pepper
How to make Baked Italian Egg Pastries:
First you’ll use a round cutter to cut four circles in a piece of puff pastry. Then you’re going to brush it with an egg wash (egg mixed with water and Dijon mustard).
That sticky egg wash comes in handy because you’ll then press some chopped spinach and sun-dried tomatoes into the pastry.
Another brush of the egg wash ensures that all of those goodies stay put while baking. Then bake!
When you bake, the pastry will puff up like this.
Grab your cutter, cut out those pastry circles that you previously pre-cut and toss them out.
Here’s the fun part! Crack an egg into each circle. Bake again!
When it comes out of the oven a second time, your eggs will be baked to perfection. Sprinkle Parmesan cheese, salt and pepper on top. These Italian Egg Pastries are ready to eat!
Cut the pastry into four neat slices.
And dig in!
Here are a few more egg recipes you might enjoy:
- Cauliflower Crust Bacon and Egg Pizza
- Scrambled Egg and Roasted Asparagus Toasts
- Sweet Potato Hash with Perfect Fried Eggs
- Egg in a Bagel
- Bacon and Egg Breakfast Tacos
Baked Italian Egg Pastries
PASTRY AND EGG WASH:
- One sheet Puff Pastry, thawed
- 1 large egg
- 1 tablespoon water
- ½ teaspoon Dijon mustard
- ¼ cup julienne-cut, ready-to-eat sun-dried tomatoes (packed)
- ¼ cup chopped fresh spinach (packed)
- 4 large eggs
- ¼ cup shredded Parmesan cheese
- salt and freshly ground black pepper
- Make sure you have a rack in the bottom level of the oven. Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper.
- Lay a sheet of puff pastry on the prepared baking sheet. Use a 3-inch cutter to cut four circles into the puff pastry (do not remove the circles).
- In a small bowl, whisk together one egg, water and mustard. Brush the pastry sheet with the egg wash- brushing around the circles.
- Press tomatoes and spinach lightly into the puff pastry, avoiding the circles. Brush again with the egg wash.
- Bake the pastry sheet on the bottom rack for 12 minutes. Remove from the oven, cut the circles with the cutter again, remove the circles of pastry and discard. Crack 4 eggs into the four circles open on the pastry.
- Return to the oven and bake 4 to 5 minutes, or until the eggs are cooked as you like them. Sprinkle with Parmesan cheese, salt and pepper. Use a pizza cutter to cut into four slices, and serve immediately.