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.
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.