Description
Flaky puff pastry cups filled with cheesy eggs and asparagus. A fun and elegant brunch dish.
Ingredients
Units
Scale
- 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