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Baked Egg Pot Pies
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Description
These eggs are baked in ramekins over a bed of cheese and heavy cream then topped with crispy crust, which is the perfect complement to the creamy baked egg.
From Meseidy Rivera of The Noshery.
Ingredients
- 1 Sheet Puff Pastry, Thawed
- 4 Tablespoons Heavy Cream, Plus 4 Teaspoons, Divided
- 1 cup Shredded Cheese, Plus More For Sprinkling
- 4 teaspoons Chopped Fresh Thyme, Plus More Fresh Herbs To Sprinkle On Pastry
- 4 Eggs, Plus 1 Egg For Egg Wash
Preparation
Heat oven to 350ºF. Line a sheet pan with parchment paper. Using the ramekins, cut 4 circles out of the puff pastry sheet. Lay pastry on a sheet pan, brush with egg wash and sprinkle with salt, pepper, and fresh herbs. Bake for 30 minutes or until pastry is puffed and golden brown. Set aside to cool.
Spray ramekins with nonstick spray. Add 1 tablespoon of cream and 1/4 cup of cheese into each ramekin. Sprinkle with salt, pepper and thyme. Break an egg into each ramekin. Season with salt, pepper, and thyme. Drizzle each egg with 1 teaspoon of cream. Arrange ramekin on a rimmed baking sheet.
Bake eggs until whites are opaque, and yolks are firm around the edges and soft in the center, about 18 minutes. Remove from oven and sprinkle with cheese, top with pastry. Serve immediately.
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