- 1 sheet frozen puff pastry (half of a 17.3 ounce package), thawed
- 4 large eggs
- 1/4 cup shredded cheddar cheese
- 1 Tablespoon chopped fresh chives
This has got to be the most impressive easy recipe ever. The clean up is easy. The presentation is beautiful and doesn’t take any extra work. Everything about this recipe is easy but makes you look like a pro. These little puffs are so cute. I know the kids will love them as well. They're easy to take on the go and nutritious. Packed with protein because of the egg.
The pastry puff does sound hard but lucky for us there is premade pastry puff dough you can buy at the store. And then all you have to do is cut it into little circles. No kneading or measuring ingredients required. Once you have all your little circles, put them on a baking sheet. Then score a little line about ¼ inch from the edge of the circle. Prick the centers of the circles with a fork and transfer your baking sheet into the fridge for about 10 minutes. I suggest you start preheating the oven now because the pastry circles have to immediately go into a preheated oven when taken out of the fridge. Then bake the pastry circles until the edges have risen, about 8 minutes.
Now you take it out and sprinkle some cheese in the center of your circles and then crack an egg on top of the cheese. Put them back in the oven for about 12 minutes. Once you take them out, sprinkle them with some chives, it adds flavor and makes them look beautiful. These are great for social gatherings as the pastry makes it possible for them to be a finger food. Or they are also great for at home. Since it's technically a pastry, you can now call yourself a pastry chef. This recipe always makes me feel like a professional.
- Preheat the oven to 400°F. Line a baking sheet with parchment paper or a Silpat. Place the sheet of puff pastry on a lightly floured work surface and cut out four circles about 4 ½ inches in diameter each.
- Transfer the puff pastry circles to the baking sheet, spacing them about 2 inches apart, and score a circle border about ¼ inch from the edge of each circle. Prick the centers then refrigerate the puff pastry for 10 minutes.
- Remove the baking sheet from the fridge and transfer it immediately into the preheated oven. Bake the puff pastry for 8 minutes until the edges have risen.
- Remove the puff pastry from the oven, sprinkle the cheese in the centers then crack an egg into each circle.
- Sprinkle the eggs with salt and pepper then bake for an additional 12 minutes until the egg whites are fully cooked. Remove the baked eggs, top with the chives and serve.