Eggs in Puff Pastry
Anything made with puff pastry is delicious, and these Eggs in Puff Pastry are no exception! Imagine feasting on these puff pastry baked eggs for breakfast or brunch – with bacon, cheese, and hollandaise sauce, they’re a decadent but deceptively easy dish to make!
Perfect for Sunday brunch or when you have weekend company, this easy brunch recipe is kind of like eggs Benedict but made in a large baking pan with puff pastry!
Eggs in Puff Pastry
I love working with puff pastry. It’s versatile, easy to use, and makes everything delicious! There aren’t normally eggs in puff pastry, so adding them as a filling is a fun way to make a tasty meal. The puff pastry bakes up light, flaky and buttery, and the egg, cheese, and ham are the perfect filling.
Served with sides or on their own, these show-stopping Eggs in Puff Pastry are one of my favorites, and I bet they’ll become one of yours, too!
Why I love this recipe
- Puff pastry makes everything fancier and more delicious!
- This egg recipe is kind of like eggs Benedict but more delicious!
- It’s fun to make and you can switch up the fillings. See my tips below.
- Great for a Sunday brunch or holiday brunch.
Gather these ingredients
- Puff pastry sheets – You’ll need about 1 pound, or 2 sheets. Thawed.
- Cheddar cheese – Shredded.
- Eggs – Medium-sized eggs fit in the puff pastry baskets the best.
- Canadian bacon – Diced.
- Grape tomatoes – Halved.
- Salt and pepper
- Cayenne pepper – Optional, but a bit of heat is a nice touch to the dish.
- Parsley – Optional garnish; chopped.
- Hollandaise sauce packet
- Butter
How to make the best Eggs in Puff Pastry
- Preheat your oven to 400-F and line a large baking sheet with parchment paper.
- Roll a sheet of puff pastry out to about 5 ½ by 20-inch rectangle that’s about ¼-inch thick. Trim the edges so they’re straight, then cut the rectangle into 4 rectangular pieces.
- Repeat this for the second puff pastry sheet, so you have a total of 8 rectangles.
- Transfer the puff pastry rectangles to the parchment paper-lined baking sheet and fold the edges of each rectangle so that there’s a narrow raised edge.
- Prick the bottom of each tart several times with a fork and bake them for about 18 minutes or until they’re puffed up and golden brown.
- Cool the tarts for 2-3 minutes, then use the back of a spoon to press the centers of the puff pastry boats down to create a well for the eggs.
- Sprinkle the cheese into the center of each puff pastry boat, then crack an egg onto the top of the cheese. Repeat until all the boats are filled.
- Sprinkle the diced Canadian bacon and tomatoes over the egg and add a pinch of salt and freshly ground black pepper to the top of each egg.
- Add a sprinkle of cayenne pepper to the tops, too. Optional.
- Bake until the egg white is just set and white, and the yolk is still tender, about 8-10 minutes. Remove from the oven and set to cool.
- While the eggs are baking, make the hollandaise sauce according to the package directions.. Keep the sauce warm.
- To serve, plate each tart and drizzle it with hot hollandaise sauce. Add freshly cracked pepper and a sprinkle of chopped parsley.
- Serve immediately with extra sauce for dipping. Enjoy!
Tips & substitutions
- Thaw the puff pastry in the fridge overnight so it’s ready to roll.
- Keep puff pastry cold as long as possible. If it gets too warm, it won’t puff up properly.
- Switch the Canadian bacon for regular bacon, sausage crumbles or even cooked and crumbled chorizo. The possibilities are endless!
- Switch up the cheese with whatever you have on hand.
- You can make the hollandaise from scratch, but I like using the packets because they’re much easier and less fussy.
- Keep the packaged hollandaise sauce warm in a thermos or over very low heat on the stove.
Serving suggestions
I love brunch! These puff pastry baked eggs are such an amazing brunch recipe, and I love serving them with fruit salad, smoked salmon or even sausage on the side, and of course, a mimosa or glass of sangria.
Storage
Anything made with puff pastry is best eaten fresh. If you have leftovers, pop them into an airtight container and store them in the fridge for 3-4 days. You can warm them in the oven to flake up a bit, but the egg might overcook.
Check out these awesome brunch recipes while you’re here
Get the Recipe:
Eggs in Puff Pastry
Ingredients
- 1 1 pound puff pastry sheets, thawed (2 sheets)
- ½ cup cheddar cheese, grated
- 8 medium eggs
- 12 slices of Canadian bacon, diced
- 12 cherry or grape tomatoes, halved
- Salt and pepper
- Cayenne pepper, optional
- 4 Tbsp fresh parsley, finely chopped for garnish
- 1 packet Hollandaise Sauce
- 1/2 cup butter + water
Instructions
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper. Roll out puff pastry to a 5 1/2- by 20-inch rectangle that's about 1/4-inch thick. Trim edges and cut into four rectangular pieces. Repeat for the 2nd sheet, so you will have a total of 8 tarts.
- Place puff pastry squares on a baking sheet and fold over edges to create a raised edge. Prick the bottom of the pastry with a fork so it doesn’t puff up while baking.
- Bake pastry until puffed and golden, 18 minutes. Allow to cool for 2-3 minutes, and then with the back of a spoon, press the center of pastry shells to deflate it and create a well for the eggs.
- Sprinkle cheese onto the center of pastry shells. Next, crack an egg into the well of each puff pastry shell. Repeat with remaining eggs and shells. On top of the eggs, evenly distribute the diced Canadian bacon, tomatoes, and lightly salt and pepper each rectangle. Optional to lightly sprinkle with Cayenne pepper (for color and a kick).
- Bake until egg white is just set (it will be white) and yolk is still tender, 8 to 10 minutes. The outside crust will be a golden brown. Remove from the oven.
- While the tarts are baking, make the hollandaise sauce according to the package directions. Keep it hot.
- When ready to serve, plate each tart and drizzle the hot hollandaise sauce over the eggs. Add fresh cracked pepper and sprinkle with fresh chopped parsley and serve immediately.
- Serve the remaining sauce sauce as a dipping sauce.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
