Feta Egg Puff PastryJump to Recipe
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.
Feta Egg Puff Pastry
- 1 Egg
- ¼ Puff Pastry Sheet
- 2 Mushroom Caps
- 2 Cherry Tomato
- 2 tbsp Feta
- Salt & Pepper to taste
- 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.
- 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.