Description
A delightful brunch dish featuring flaky puff pastry, creamy spinach, and baked eggs, perfect for impressing guests or enjoying a cozy breakfast.
Ingredients
Scale
- 1 package (14.1 oz) frozen puff pastry sheets, thawed
- 1 egg, beaten (for egg wash)
- Everything bagel seasoning (optional)
- 1 tablespoon olive oil
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- 10 ounces fresh spinach, washed and roughly chopped
- 4 ounces cream cheese, softened
- 1/4 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon nutmeg
- Salt and freshly ground black pepper to taste
- 4 large eggs
- Fresh chives, chopped (for garnish)
Instructions
- Thaw puff pastry sheets at room temperature for 30-40 minutes until pliable but still cold.
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Unfold the thawed puff pastry on a lightly floured surface. Cut each sheet into four equal squares (total of 8 squares).
- Lightly score a smaller square inside each square, about 1/2 inch from the edge (do not cut all the way through).
- Brush the top of each square with the beaten egg. Sprinkle the edges with everything bagel seasoning if you like.
- Place the puff pastry squares on the prepared baking sheet. Bake for 12-15 minutes, or until they are golden brown and puffed up.
- Let them cool slightly, then gently press down the center of each square to create a well.
- Heat olive oil in a large skillet over medium heat. Add shallot and cook until softened (3-4 minutes). Then, add garlic and cook until fragrant (about 1 minute).
- Add the spinach to the skillet. Cook, stirring occasionally, until wilted (5-7 minutes). Transfer the spinach to a colander and press out excess moisture.
- Return the spinach to the skillet (or place it in a bowl). Add cream cheese, heavy cream, Parmesan cheese, and nutmeg. Season with salt and pepper. Stir until well combined.
- Spoon the spinach filling into the wells of the baked puff pastry shells. Create a small indentation in the center of each filling.
- Carefully crack one egg into each indentation. Season with salt and pepper.
- Bake for another 10-15 minutes, or until the egg whites are set but the yolks are still runny.
- Let cool slightly, garnish with fresh chopped chives, and serve immediately.
Notes
For extra flavor, add herbs like thyme or basil to the spinach filling. Store leftovers in an airtight container in the fridge for up to 2 days.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Brunch
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 250mg
Keywords: baked eggs, brunch, puff pastry, spinach