It’s almost embarrassing to call this a recipe, but some days we just need something quick and super easy that doesn’t take all day to make. This Egg in Puff Pastry Nest is my creation, inspired by Egg in a Hole, my hunger and jet lag. ha! We just got back from a trip to Thailand to see my family and friends. If you have traveled across multiple time zones, you know what I mean. It literally takes me a full week to recover. Waking up fresh on Sunday morning at 6 am and not 3 or 4 am and don’t feel tired is making me very happy and starving at the same time. We have some frozen puff pastry shells in the fridge and they are the round ones that you can take the middle out to make room for an egg. They were the leftover from Puff Pastry Berries Nutella and Cream, another easy recipe with frozen the puff pastry shortcut. I love them, they are buttery, flaky and whoever invented them, I sincerely thank you!
Here are a couple other recipes using frozen puff pastry:
Let me show you how I made Egg in Puff Pastry Nest. Let’s cook some food!
Preheat the oven to 425°F.
Line the baking sheet with some parchment paper
Bake them about 10 minutes until the top is slightly brown.
Take them out of the oven.
Gently remove the middle round piece using a small sharp knife.
Crack an egg into each shell and don’t worry if the whites spill out of the shells. No big deal.
Bake for another 15 minutes for over easy. Bake longer if you like them well-done.
You can also sprinkle some cheese on top if you like. For those little round pieces, serve them with butter and jam. They are delicious! I also like serving them with roasted tomatoes and some greens.
How easy was that? Hope you give this Egg in Puff Pastry Nest a try and let me know how it goes. The recipe card and comment box is below.
- 4 frozen puff pastry shells
- 4 eggs
- Preheat the oven to 425°F.
- Line the baking sheet with some parchment paper or a Silpat (non-stick silicone baking mat). Place the puff pastries on the lined baking sheet. Make sure your puff pastry is very cold. I baked mine when they were still frozen!
- Bake them about 10 minutes until the top is slightly brown.
- Gently remove the middle round piece using a small sharp knife.
- Crack an egg into each shell and don't worry if the whites spill out of the shells. No big deal.
- Bake for another 15 minutes for over easy. Bake longer if you like them well-done.
- You can also sprinkle some cheese on top if you like. For those little round pieces, serve them with some butter and jam.
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