The next time you’re making brunch for a crowd, check out these easy baked egg cups with puff pastry, fontina cheese and your favorite vegetable that is in season.
Have you ever woken up with the feeling that you wanted to eat something a little different for breakfast? Something other than the traditional bacon, eggs, or waffles? This is what happened to us one recent Sunday morning. My “go-to” weekend breakfast is home fries topped with a slice of American cheese, and two eggs, over-easy. Jackie refers to this as “Keith breakfast”. “Jackie breakfast”, in contrast, is a cup of vanilla yogurt with a whole grain English muffin.
Now, on this given Sunday, Jackie had the proverbial “bee in her bonnet”. She was craving an egg cup, one she had seen in photos on Pinterest. One thing I know for sure is that I like to fulfill Jackie’s culinary desires, especially when she gets an idea in her head. She was thinking eggs, cheese, and puffed pastry. I had something even better in mind. 
We have been crushing on asparagus all season long (but you can use whatever vegetable is coming our of your garden or market, try tomatoes and zucchini too!), and we had some left over from a pasta dish we had just created. I knew that this vegetable could be a star ingredient for the egg cups Jackie had been craving. I simply combined it with some of my favorite ingredients: Fontina cheese, rosemary, farm fresh eggs. This, in my opinion was the perfect bite.
The best part about these Baked Egg Cups is that they come together in minutes, but they have an elegant look that makes them an ideal choice for a brunch gathering, served with a bowl of fresh fruit. This is a dish that we will definitely be making on many weekend mornings going forward.
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Baked Egg Cups
- Total Time: 20 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Flaky puff pastry cups filled with cheesy eggs and asparagus. A fun and elegant brunch dish.
Ingredients
- 4 (95 g) puff pastry squares (4" x 4")
- 4 eggs
- 1 cups (237 ml) cooked asparagus (chopped)
- 0.5 cups (118 ml) Fontina cheese (shredded)
- 1 tsp rosemary
- 1 tsp garlic (chopped)
- salt
- pepper
Instructions
- Preheat oven to 425°F (223°C)
- Spray cooking spray into four 4″ ramekins.
- Place each puff pastry square into a ramekin and press down into the cup.
- In a bowl, mix shredded cheese, garlic, rosemary, salt, and pepper together.
- Divide the cheese mixture and place it into each ramekin.
- Crack 1 egg into each ramekin, sprinkle with cooked asparagus, and bake for 8-10 minutes, or until desired doneness.
Notes
- To prevent soggy bottoms, pre-bake the pastry cups for 5 minutes before adding the egg mixture.
- Substitute Gruyère or Swiss cheese for the Fontina for a different flavor profile.
- Reheat leftover egg cups in a 350°F (175°C) oven for 5-7 minutes for optimal texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Oven-Baking
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 egg cup
- Calories: 250
- Sugar: 2
- Sodium: 200
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 6
- Carbohydrates: 15
- Fiber: 2
- Protein: 10
- Cholesterol: 200
Frequently Asked Questions
Can I use other types of cheese instead of Fontina?
Yes, you can substitute Fontina with other cheeses like Gruyère or cheddar, but keep in mind that the flavor and texture may vary.
What vegetables work best in these baked egg cups?
Asparagus is a great choice, but you can also use seasonal vegetables such as tomatoes, zucchini, or any garden-fresh produce you prefer.
How do I ensure the puff pastry is cooked properly?
Make sure to pre-bake the puff pastry cups for about 10 minutes before adding the egg mixture, which helps them rise and achieve a golden-brown finish.
