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.
Baked Egg Cups
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
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.
Ingredients
- 4 puff pastry squares (4″ x 4″)
- 4 eggs
- 1 C cooked asparagus (chopped)
- ½ C Fontina cheese (shredded)
- 1 tsp rosemary
- 1 tsp garlic (chopped)
- salt
- pepper
- cooking spray
Instructions
- Preheat oven to 425°
- Spray cooking spray into four 4″ ramekins
- Place each puff pastry square into the ramekin and press down into cup.
- In a bowl, mix shredded cheese, garlic, rosemary and salt and pepper together.
- Divide and place in cup.
- Crack 1 egg in each cup, sprinkle with cooked asparagus, and bake for 8-10 minutes (or until desired doneness).
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
