Savoury baked eggs in pastry recipe - The Community Leader and Real Estate New and Views

Tired of eggs on toast? Here’s a delicious alternative that’s easy to make with a few simple ingredients.


  • Butter
  • Eggs
  • Plain flour
  • Frozen puff pastry sheets
  • Salt and pepper
  • Herbs to garnish


  1. Grease a cupcake or muffin tin with butter and preheat your oven to 180°C.
  2. 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. 
  3. 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.
  4. 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.
  5. Bake for 10 minutes in the oven.
  6. Remove from the oven, and crack an egg (or two) into the pastry shells.
  7. Return to the oven and bake for a further 10 minutes, or until the eggs are cooked through.
  8. 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.

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