We take Sunday Brunch quite seriously in this house. Most weeks, we go out to one of the many delightful breakfast places in our neighborhood but some of the time, I really enjoy spending a lazy Sunday in my jammies and taking my time to make an excellent morning/early afternoon meal.
This one certainly didn’t disappoint. It was great served with a side of potatoes and bottomless mimosas 
See, it really is just like going out… and I didn’t even have to get dressed!
Baked Eggs in Puff Pastry – slightly adapted from I Will Not Eat Oysters
- 2 Sheets Frozen Puff Pastry, thawed
- 1 1/2 Cups Cheddar Cheese, shredded
- 3 Slices Center Cut Bacon
- 4 Eggs
- 2 Tbsp. Parmesan Cheese, grated
- Salt and Pepper, to taste
- Parsley, for garnish
Preheat oven to 400 and line a baking sheet with parchment paper.
Cook the bacon over medium-high heat until crisp. Remove from pan and place on a paper towel to absorb excess oil. Once cooled, crumble and set aside.
Unroll the puff pastry and cut out 2 circles on each sheet that are about 5 inches in diameter (I used a wide mouthed plastic cup to do this). Transfer to the parchment lined baking sheet and, without cutting all the way through, make a 1/2 inch border around each circle. Prick the inner circle with a fork a few times and refrigerate for 15 minutes.
Remove from refrigerator and add bacon and cheese to the inner circles of each puff pastry disc. Bake for 8 minutes, until the border has risen. Remove from oven and ,using the back of a spoon, press the centers back down gently if necessary.
Break one egg into a small bowl, then pour into the center of the puff pastry plate. Repeat with each egg/plate. Season with salt, pepper and parmesan cheese.
Bake for an addition 6-7 minutes until the eggs are set and the puff pastry is golden brown. Garnish with parsley.
These are super cute!
I’m totally making this. We make breakfast every weekend at the Hobbie house and its about time we start branching to new breakfast items. So I have 2 questions:
1) how are the eggs cooked when they are done? Is the yoke still runny?
2) do you season your hashbrowns with anything?
In the timing given above, the yolks should still be runny but the whites should be set. I overcooked mine because I thought the puff pastry wasn’t “golden” enough so my yolks were hard. Bummer!
I used leftover hashbrowns for this meal, but when I make my own, I use some S&P and Herbs de Provence.
Let me know how they come out!
Absolutely beautiful! Can’t wait to make these….
They look great!!!!! Excellent job!
Thanks for a great recipe!
Found you via Family Fresh Meal and wowzahs am I glad I did! I am an egg obsessed breakfast fiend and these are just calling my name! I am “pinning” these babies right.this.very.second!
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I’ve never seen baked eggs served like this. Must be sooo good!