Description
A delicious and easy recipe combining puff pastry, eggs, and ham, perfect for breakfast or brunch.
Ingredients
Scale
- 2 sheets (16-18 oz) puff pastry, thawed
- 1 egg yolk + 1 teaspoon water, whisked
- 2 tablespoons Dijon mustard
- ~1 tablespoon fresh thyme, finely chopped
- 6 ounces shredded Gruyere cheese
- 8 slices thinly sliced Black Forest ham, sliced in half
- 8 eggs
- Salt and pepper to taste
- Chives, finely chopped
Instructions
- Preheat the oven to 400˚F. Line two sheet pans with parchment paper.
- Gently roll each sheet of puff pastry to roughly 10 x 11 inches, then cut each sheet into 4 rectangles. Transfer the rectangles to prepared sheet pans.
- Use a paring knife, score a 1/2 inch border around the edges of each rectangle. Don’t cut all the way through.
- Spread about 1 teaspoon of Dijon mustard in an even layer in the center of each rectangle, then sprinkle with a small amount of fresh thyme. Top with a small handful of shredded cheese, then arrange the ham slices around the center, leaving a well for the egg.
- Brush the exposed edges of each puff pastry rectangle with egg wash.
- Bake for 10 minutes, until the cheese is melty and the puff pastry just starts to lightly brown. Remove from the oven. Use the back of a spoon to create a well in the center of each rectangle.
- Crack an egg in the center of each pastry. Season with salt and pepper to taste.
- Return to the oven for about 10 minutes, until the whites of the egg are cooked through and the yolk is still runny.
- Garnish with chives, and enjoy warm!
Notes
- This recipe is perfect for brunch gatherings.
- Feel free to substitute the cheese or ham according to your preference.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 pastry
- Calories: 300
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 220mg