Baked Eggs with Feta and Prosciutto

Usually, brunch is a meal that I enjoy hung over, with friends, discussing the previous night’s debaucheries – “Ken, what went through your head when you decided to pour a full beer over your head?” But there are rare occasions that my boyfriend and I stay in and I have the energy to cook the next morning.
I take my time making brunch at home. I throw on some Norah Jones and sing my way through the morning while I cook. That sounds real corny but I don’t care what you think, it’s my world.

The eggs are baked inside the puff pastry “plate”. The feta cheese and prosciutto are hidden under the egg but are such a pleasant surprise. I could eat five of these, easy. 

These are also great for when you are hosting a bigger brunch. No one will believe you’ve made them. They look great and taste even better. Or, have breakfast for dinner. My favorite. 

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Baked Eggs with Feta and Prosciutto

makes 4 servings

2 sheets pre-rolled puff pastry, defrosted
1 1/2 cups feta cheese, crumbled
3 slices of prosciutto 
4 large eggs
2 TBSP Parmigiano-Reggiano, grated
Salt and freshly ground pepper
Parsley, chopped for garnish

Preheat oven to 400 degrees F and line a baking sheet with parchment paper.

Heat a large pan on med-high heat and cook the prosciutto slices on both sides until crisp. Place on a paper towel to drain off any excess fat. Crumble when it’s cooled and dried. 

Using a 5″ cookie cutter, or a bowl about 5″ in diameter, cut out 4 circles from the puff pastry. Transfer to the baking sheet. Score a border about 1/2″ in around each circle. Be sure to not cut all the way through! Prick the inside, not the border, with a fork. Place in the fridge for 15 minutes. 

Fill each puff pastry center with crumbled feta and top with the crumbled prosciutto, making sure there is none on the border. Bake for 8 minutes or until the border has puffed up. Press the center down gently with the back of a spoon. Break an egg into a small bowl then pour it into the center of the “plate”. Repeat for each egg. Season with salt and freshly ground pepper and sprinkle with the Parmesan. Place them back into the oven for another 6-7 minutes until the whites of the eggs are set and the puff pastry is golden. Garnish with chopped parsley.



  • Reply March 23, 2011

    foodies at home

    Haha…your post made me laugh! I think this would cure the hung over morning blues with or without the hangover! YUM!

  • Reply March 23, 2011


    Thanks foodies@home! Happy it caused you some laughter!

  • Reply March 23, 2011


    Those look amazing. Such a novel idea of the puff pastry cups! Can’t wait to try it!

  • Reply March 24, 2011


    It looks delicious. Made me hungry… Can I pay u to come and make some for us?

  • Reply March 26, 2011


    I am wondering if you could do the puff pastry “Plates” ahead of time for quick assembly in the morning.

  • Reply March 27, 2011


    I haven’t tested it, but it shouldn’t be a problem. You can bake the puff pastry for the 8 minutes on 400 degrees F: Scoring the outer border and prick the middle with a fork, but do NOT add the feta and prosciutto. Push the centers down while the “plates” are still hot. Let cool slightly and then cover with tin foil and leave them at room temp. You can assemble by adding the cheese, prosciutto and eggs in the morning and baking them off.

  • Reply March 30, 2011


    I Love feta. Thi recipe looks very delicious. I think I have to try it immediately.

  • Reply March 30, 2011


    Thank you!

  • Reply April 1, 2011


    omg this looks amazing. I must say I completely agree with and support your blog title! Down with oysters!

  • Reply April 2, 2011


    @blogbytina!, thanks for the blog title support!

  • Reply July 20, 2011


    Very nice recipe but I have made similar recipe with Spanish Jamon Serrano, or even better, Iberico Ham and more tasty and flavor than Prosciutto…you can find it on gourmet storefront or at

  • Reply December 19, 2011


    This looks amazing! Thanks for the recipe!

  • Reply April 30, 2012


    We made these a couple night ago with goat cheese and chorizo bacon (and half with prosciutto). Amazing. Glad I came across your blog – I will definitely be coming back (and I also will not eat oysters).

  • Reply July 19, 2014


    I love these! Am pinning these to make later … by later I mean very soon ;)

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