- Prep Time:
- 10 min
- Cook Time:
- 30 min
- 1 sheet of puff pastry, thawed (half of an 850 g package)
- 6 eggs
- 3/4 cup (175 mL) chopped mushrooms
- 3/4 cup (175 mL) chopped onions
- 3/4 cup (175 mL) diced red sweet pepper
- freshly ground black pepper, to taste
- chopped fresh thyme (optional)
Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.
Unroll the puff pastry; on the parchment or plastic sheet the pastry comes wrapped in, cut the pastry into six equal pieces (about 5 or 6 inches (13 or 15 cm) square-ish). Carefully transfer the pastry pieces to the baking sheets. Being cautious not to cut through the pastry to the pan, run a knife around each piece about 1/2 inch (1 cm) from the edge.
Bake for 15 minutes, then remove from the oven and, with a fork, press down the centres of each pastry within the scored area.
Sprinkle about 2 tbsp chopped mushrooms, 2 tbsp chopped onions, and 2 tbsp sweet pepper around the edge of each pastry. Carefully crack an egg into the indented centres. Sprinkle the eggs with pepper, then top each egg and pastry with about 2 tbsp parmesan cheese.
Bake until the eggs are cooked as desired, 15 to 20 minutes. Sprinkle with dill, if using.
- To prevent the pastry from losing its shape when you transfer it to the baking sheet, gently and loosely roll each cut piece over a rolling pin, then unroll it onto the parchment paper-lined pan.
- You may find it helpful to crack each egg individually into a small bowl before placing it onto the pastry.
- For additional browning of the pastry, sprinkle the toppings just inside the indented portion of the pastry. Brush exposed pastry with a beaten egg or a little milk before the second round of baking.
- Serve with a drizzle of Hollandaise sauce over the warm puff pastry.
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