Breakfast
Feta Egg Puff Pastry

Feta Egg Puff Pastry

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Puff pastry is something that I always have in the freezer now. You can make so many things with it, from a savory breakfast to a sweet dessert. I typically love a mushroom, tomatoes and feta omelet but I wanted to change it up this morning, so I decided to use a quarter of the puff pastry sheet and top it with mushrooms, cherry tomatoes, an egg and some garlic herb feta. This is a simple and easy breakfast that is easy to make in large quantities if you are hosting a brunch.

Tips & Tricks

  • Preparation: It is easier to prepare this on a baking sheet so that you don’t spill the egg while transporting it. 
  • Egg: If you want a medium egg, you can cook pastry for 7-8 minutes and then crack the egg on top and cook for an additional 12 minutes until cooked medium. Edges of pastry should be lightly browned and flakey. 
  • Veggies: If you want to add more veggies you absolute can. However, you don’t want the egg to overflow. When adding additional veggies, add them to the edge so that it creates a cup-like look or use a larger puff pastry.
  • Puff Pastry: I typically use Frozen Sheets from Pepperidge Farms. However, if you are looking to make the pastry from scratch there is a great recipe on Baking A Moment.
Puff Pastry with Tomatoes, Mushroom, Egg and Feta

Feta Egg Puff Pastry

Puff pastry topped with cherry tomatoes, mushrooms, an egg and feta. Baked to perfection.
Course Breakfast

Ingredients
  

  • 1 Egg
  • ¼ Puff Pastry Sheet
  • 2 Mushroom Caps
  • 2 Cherry Tomato
  • 2 tbsp Feta
  • Salt & Pepper to taste

Instructions
 

  • Preheat oven to 400°F
  • Line a baking sheet with parchment paper.
  • Cut puff pastry so that you have 1/4 of the pastry shaped like a square. The easiest way to do this is to cut into quarters. Lay puff pastry on baking sheet.
  • Fold edges of the puff pastry slightly so that it forms a lip. You only want to fold in about 1/8th of an inch.
  • Slice mushrooms and cherry tomatoes into thin sliced. For tomatoes, you can cut into quarters or slice 3-4 times.
  • Top puff pastry with veggies and then crack one egg in the middle. The egg should not overflow because of the pastry edge having a lip to contain it.
  • Top with feta, salt and pepper and place in oven on middle rack for 20 minutes.
  • Enjoy warm.

Notes

  • It is easier to prepare this on a baking sheet so that you don’t spill the egg while transporting it. 
  • If you want a medium egg, you can cook pastry for 7-8 minutes and then crack the egg on top and cook for an additional 12 minutes until cooked medium. Edges of pastry should be lightly browned and flakey. 

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