Description
These Baked Italian Egg Pastries are a delightful breakfast treat that combines the buttery flakiness of puff pastry with creamy ricotta, savory Parmesan, and perfectly baked eggs. A touch of garlic and fresh herbs elevates the flavors, making this a breakfast worth savoring.
Ingredients
Units
Scale
Puff Pastry:
- 1 sheet puff pastry (thawed)
Egg Mixture:
- 4 large eggs
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
Optional Toppings:
- Cherry tomatoes
- Sautéed spinach
- Prosciutto
Instructions
- Preheat the Oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare the Pastry: Roll out the puff pastry, cut into squares, score a border, and prick the center. Bake for 8 minutes.
- Make the Filling: Mix ricotta, Parmesan, herbs, garlic powder, salt, and pepper in a bowl.
- Assemble: Remove the pastry, press down the center, add filling, crack an egg, drizzle with oil, and add toppings.
- Bake: Return to the oven and bake for 12–15 minutes until the eggs are set.
- Serve: Serve warm and enjoy!
Notes
- These pastries are best enjoyed fresh but can be prepped ahead by baking the pastry shells and adding eggs just before baking.
- For fully cooked yolks, bake an extra 2–3 minutes.
Nutrition
- Serving Size: 1 pastry
- Calories: 320
- Sugar: 1 g
- Sodium: 310 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 190 mg
