egg – thefoodiefloridian

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.

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.

Feta Egg Puff Pastry

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

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.

Breakfast

Quick and easy Mexican influenced breakfast. This breakfast can be done in less than 20 minutes, is low carb and packed with nutrients. Using Missions low carb tortillas, you will have a fiber packed breakfast that will keep you full longer. Each cup consists of a tortilla, egg, peppers, onions, cheese and seasoning.

INGREDIENTS

2 Tortillas
2 Eggs
1 tbsp Poblano Pepper or Green Bell Pepper diced
1 tbsp Red Onion diced
1 tbsp Red Bell Pepper diced
¼ cup Mexican or Cheddar Cheese Shredded
Salt, Pepper and Taco Seasoning to taste

INSTRUCTIONS

Preheat oven to 400°F and spray muffin tin with non-stick spray.
Dice onion and peppers
Place one tortilla in each muffin tin. You may have to slightly fold the edges in three places to prevent the tortilla from ripping and to ensure it fits snuggly in the muffin tin.
Crack one egg in each cup, sprinkle with salt, pepper and taco seasoning. If you don’t have taco seasoning you can use paprika or chili seasoning.
Divide diced veggies into two and top the egg.
Divide cheese and sprinkle the cheese on each egg cup.
Put in oven for 10-15 minutes on the bottom rack. 10 minutes will be a soft egg, 12 minutes will give you a medium egg and 15 will give you a well done egg.
Enjoy! Feel free to serve with Salsa, Picante Sauce and/or Sour Cream

Mexican Egg Breakfast Cups

Quick and easy Mexican inspired breakfast with eggs, peppers, onions and Mexican cheese.

2 Tortillas
2 Eggs
1 tbsp Poblano Pepper or Green Bell Pepper (diced)
1 tbsp Red Onion (diced)
1 tbsp Red Bell Pepper (diced)
¼ cup Mexican or Cheddar Cheese (Shredded)
Salt, Pepper and Taco Seasoning (to taste)

Preheat oven to 400°F and spray muffin tin with non-stick spray.
Dice onion and peppers
Place one tortilla in each muffin tin. You may have to slightly fold the edges in three places to prevent the tortilla from ripping and to ensure it fits snuggly in the muffin tin.
Crack one egg in each cup, sprinkle with salt, pepper and taco seasoning. If you don't have taco seasoning you can use paprika or chili seasoning.
Divide diced veggies into two and top the egg.
Divide cheese and sprinkle the cheese on each egg cup.
Put in oven for 10-15 minutes on the bottom rack. 10 minutes will be a soft egg, 12 minutes will give you a medium egg and 15 will give you a well done egg.
Enjoy! Feel free to serve with Salsa, Picante Sauce and/or Sour Cream