Puff Pastry Baked Eggs

Puff Pastry Baked Eggs

Recipe by Jade


Prep time


Cooking time






  • 1 sheet puff pastry, defrosted and cut into 4 squares (my squares were about 4″)

  • 1/3 cup shredded white cheddar cheese

  • 4 eggs

  • salt and pepper to taste

  • 1/3 cup grated parmesan cheese

  • 1/3 cup chopped fresh parsley


  • Line a large baking sheet with parchment paper and heat the oven to 400 degrees F.
  • Lay puff pastry squares out on the parchment, leaving an inch or so of space between each one. Place a small oven-safe baking dish in the center of each puff pastry square.
  • Bake puff pastry with the ramekin weights for 6-7 minutes until pastry has puffed up around the edges of each ramekin but not yet begun to brown.
  • Remove puff pastry tray from oven and remove ramekins. You should be left with a nice indent in each puff pastry piece – this is where the egg will go!
  • Sprinkle a bit of shredded cheddar cheese over each puff pastry square, then crack one egg into the indent of each square.
  • Return tray to oven for another 12-14 minutes until eggs have set and puff pastry has lightly browned. (If you like your eggs well done, you may need to extend the cooking time).
  • Top baked eggs with salt, pepper, a dusting of parmesan cheese, and a sprinkle of fresh parsley. Serve immediately


  • If you don’t have ramekins, you can form a small “bowl” out of foil and weight it down with pie weights, beans, or rice. See the post itself for more information about this recipe’s puff pastry experiment!
  • Make sure the puff pastry is on a flat surface when you add the eggs, otherwise they might not want to stay where you put them.
  • Add bacon, alternate cheeses, or additional veggies to these baked eggs – they’re a great blank canvas food and can be easily customized depending on what you’ve got lying around!
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