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Puff Pastry with Egg and Bacon
Puff Pastry with Egg and Bacon
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Elevate breakfast with a puff pastry stuffed with eggs and bacon. Simple yet elegant!
Ingredients:
  • 2 teaspoons butter
  • 1 sheet frozen puff pastry, thawed
  • 2 teaspoons Dijon mustard
  • 3 slices thin-sliced bacon
  • 4 large eggs
  • salt and freshly ground black pepper to taste
  • 2 teaspoons chopped fresh chives
Instructions:
  • Preheat the oven to a toasty 350 degrees F (175 degrees C), while giving those 4 muffin cups a buttery hug (make sure to leave some space between them).
  • Cut the puff pastry sheet into 4 squares and drape them over the greased muffin cups, ensuring the corners hang over the sides. Brush the bottom and sides of the puff pastry with Dijon mustard.
  • Cut each strip of bacon into 4 pieces, then elegantly drape 3 bacon pieces around the top of each muffin hole.
  • Carefully crack each egg into its own small bowl, ensuring the yolks remain intact, then gently transfer them into the muffin cups.
  • Bake in the oven until the puff pastry is golden brown and the eggs are cooked through, for about 22 to 27 minutes.
  • After baking, enhance the flavors with a touch of salt and pepper, then garnish with fresh chives.

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