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Cheesy Puff Pastry Baked Eggs

Cheesy Puff Pastry Baked Eggs

Store-bought puff pastry, eggs, cheddar cheese and chives. Also, ramekins have been replaced by an edible alternative, as these easy baked eggs are cooked directly in cheese-filled puff pastry cups.

Ready in: 40 minutes

Serves: 4

Complexity: very-easy

kcal: 429

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1 sheet frozen puff pastry, thawed
4 large eggs
¼ cup grated cheddar cheese
1 tbsp chopped fresh chives


Preheat the oven to 200°C. Line a baking tray with baking paper.
Place the sheet of puff pastry on a lightly floured work surface and cut out four circles about 11 cm in diameter each. Transfer the puff pastry circles to the baking sheet, spacing them about 5 cm apart, and score a circle border about 6 mm from the edge of each circle. Prick the centres then refrigerate the puff pastry for 10 minutes.
Remove the baking tray from the fridge and transfer it immediately into the oven. Bake the puff pastry for 8 minutes until the edges have risen.
Remove the puff pastry from the oven, sprinkle the cheese in the centres then crack an egg into each circle. Sprinkle the eggs with SIDS CRAZY SALT then bake for an additional 12 minutes until the egg whites are fully cooked. Remove the baked eggs, top with the chives and serve.