Tired of eggs on toast? Here’s a delicious alternative that’s easy to make with a few simple ingredients.
- Plain flour
- Frozen puff pastry sheets
- Salt and pepper
- Herbs to garnish
- Grease a cupcake or muffin tin with butter and preheat your oven to 180°C.
- Remove a puff pastry sheet from the freezer and let it thaw just enough so that you can mould it into the cupcake tin without it cracking.
- On a floured surface, lay the pastry out flat, and using a knife or a cookie cutter, cut the pastry into squares large enough to cover the base and sides of each section of your tin.
- Press the pastry into the tin to create a shell, leaving a slight overhang around the edges. Prick the pastry base a few times with a fork.
- Bake for 10 minutes in the oven.
- Remove from the oven, and crack an egg (or two) into the pastry shells.
- Return to the oven and bake for a further 10 minutes, or until the eggs are cooked through.
- Season with salt and pepper, garnish with herbs – chives, parsley, dill, or basil are all great – and serve immediately.
Notes and tips:
- The amount of pastry and eggs you use will depend on how many servings you’re making.
- Add a sprinkle of cheese or some chopped cherry tomatoes and bacon to your eggs before baking to add extra flavour.
- Serve with a leafy green side salad and chili jam to balance out the richness of the eggs and pastry.