There’s just something about breakfast, you know? It fills our house with delicious, inviting smells while the sun is just beginning to shine through the windows. It makes the day seem more full of possibilities. Plus, some mornings, right when I wake up, if I don’t get something to eat and a strong cup of coffee…. I. Will. Kill. Something.
But seriously. Breakfast. Somedays it’s a total must.
I love eggs for breakfast, and although nothing beats a good fried egg (in my opinion) I do like to try new things and see what happens. Like a science experiment that you can eat.
Because that’s a good idea.
So I wanted to bake a few eggs, but I wanted crusts. So I don’t really know if these are exactly quiche, or egg souffle or what. So I’m calling them baked eggs, since that’s what they are. You can following the recipe below for the simple, no frills version. But for the ones pictured I decided to try two variations. One has a generous sprinkling of grated Munster cheese. And the other one sports a spoonful of pesto stirred in with two thin slices of tomato on top.
I ate a little of both kinds. They were both awesome. I really can’t say which I prefer. It’s a total tie.
Needed: 1 sheet of thawed puff pastry, 4 eggs, 1/4 cup milk or cream, salt and pepper to taste.
Cut the puff pastry sheet into 4 even squares. Place the pastry in well-greased mini pie pans. In a bowl whisk together the eggs and milk (or cream, if using). Fill pans with egg mixture, 2/3 full. Fold pastry edges over the top (just pinch them so they stay down as they will have nothing to hold on to). Sprinkle on a bit of salt and pepper.
Place the mini pans on a baking sheet and bake at 350 for 30-40 minutes until puff pastry looks golden and crispy and the egg mixture has set.
Enjoy! xo. Emma