Savory Breakfast Pastries
Puff pastry gets rolled out and topped with eggs, salsa and cheddar cheese to make these Savory Breakfast Pastries.
Ingredients
- 1 Sheet puff pastry, thawed
- 5 large eggs
- 4 tablespoons salsa, or chopped fresh tomatoes
- 1/2 cup sharp cheddar cheese, shredded
- salt and black pepper
- fresh parsley or chives, for garnish
Instructions
- Remove the puff pastry from the freezer and remove one sheet from the package. Allow it to thaw at room temperature for 25 minutes.
- Preheat the oven to 400 degrees. Cover a large sheet pan with parchment paper.
- Unfold the pastry and use a rolling pin to roll the pastry into a large square, about 20x20 inches. Use a pizza cutter or a sharp knife to cut the pastry into four equal squares by cutting once across and once top to bottom. Place squares on the sheet pan.
- Whisk one egg and one tablespoon water in a small bowl and brush it over the pastries. Bake the pastry squares for 15 minutes until crispy and golden.
- Using a sharp knife, carefully cut a square in the center of each pastry. Press the middle down, as this is where you will place your filling ingredients.
- Crack an egg into a small bowl and scramble it slightly with a fork. Add a pinch of salt and black pepper. Pour it into the square hole in the pastry. Repeat until all pastries are filled. Bake for another 15 minutes until the eggs are set.
- Add a tablespoon of salsa (or chopped fresh tomatoes) and some shredded cheddar cheese to each pastry and bake for one more minute, until cheese is melted. Garnish with parsley or chopped chives before serving.
Equipment
- 1 large sheet pan
Notes
Tips for working with puff pastry:
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- Remove your puff pastry from the freezer and allow it to thaw, about 25 minutes, unrolled on the counter. One sheet is needed for this recipe, which makes 4 pastries. Put the second sheet back in the freezer for use later.
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- Once thawed, use a rolling pin to gently roll out the pastry to remove the fold marks until it is a 20x20-inch square. This allows you to cut the pastry into four equal sections. One or two passes with the rolling pin should do it. I do not flour the work surface for this process, as you do not want your pastry to pick up extra flour.
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- Use a pizza cutter to cut the pastry in half from top to bottom and then from side to side, making 4 equal squares.
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- I always line my sheet pan with parchment paper when working with puff pastry. This allows them to bake evenly and to get crispy without sticking to the pan.
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- Do not overbake the puff pastry, as it will get too dark. Remove it from the oven when golden brown and flaky. Brushing the pastry squares before baking will ensure that they get nicely browned.
Nutrition
Calories: 489kcalCarbohydrates: 29gProtein: 16gFat: 34gSaturated Fat: 11gPolyunsaturated Fat: 4gMonounsaturated Fat: 17gTrans Fat: 0.02gCholesterol: 247mgSodium: 439mgPotassium: 176mgFiber: 1gSugar: 1gVitamin A: 556IUVitamin C: 0.3mgCalcium: 145mgIron: 3mg