Easter Puff Pastry Eggs

Puff Pastry Eggs are a sensational way to make this year’s Easter brunch extra special with these egg-formed puff pastry tarts! A simple and easily adjusted to your preference breakfast made in under 30 minutes. Perfect!

Searching for a simple yet innovative way to impress the kids for Easter’s brunch this year? Try Easter Puff Pastry Eggs which are cooked through egg on a bed of smooth creme fraiche and Gruyere with a simple topping of chives. Easy to adapt to your needs, maybe adding a little shaved truffle on top, feta, or your favourite spice mix? If you fancy leaky eggs, no problem! Simply, add the eggs 5 minutes later and voila! A leaky egg tart! This will put the whole family in the best mood to celebrate!

Puff or Flaky?

Easter Puff Pastry Eggs

Both are similar; puff usually contains slightly more layers and fat, but ultimately, they will both rise and make this lovely, crunchy and irresistible crust. The importance here is to make a border on the sides of the base form, a kind of wall to prevent the eggs from falling off. Puff pastry usually takes 15-20 minutes to rise, on the other side, the eggs 5 to 10 minutes depending if you want them cooked or leaky.

The first step is to make the little forms rise enough in the oven; when the border comes slightly up, you can go ahead and add the eggs. Make sure to make holes with a fork in the center to depuff completely before receiving the egg. If a side is low, help yourself by elevation that side with a fork to keep the egg in the center.

Egg Placement Tricks

Easter Puff Pastry Eggs

To add the eggs, it is better to crack them up individually into small bowls or cups; this way, it’s easier to aim correctly in the center of the pastry. Also, don’t worry too much if one goes off; pick it up gently with a spoon and reposition it. Just like in my video, one slid off, and I put it back; although broken, it’s still perfectly yummy. Don’t worry too much about leaking egg white; in the end, you cut the pastry’s egg form again and can always hide the white leftovers under the tart.

Variations

Easter Puff Pastry Eggs

My Easter Puff Pastry version is made with Creme Fraiche, Gruyere cheese, and chives. But the world is wide open here. If you like ham and cheese, go ahead and incorporate a bit of that. If you dig spinach with your eggs, add some! Do you want to make a refined and elevated version for the grown-ups? Shave a few truffle pieces on your eggs! I mean, whatever you fancy with your eggs is permitted here! The idea is mainly the form and cooking technique.

FAQ

Can I make them ahead of time?

If you intend to do leaky one, the answer is no, but if they are cooked through, yes, but not too long ahead of time. I would say make 30 minutes ahead of time.

Could I use quail eggs?

Of course, these small eggs would be great here, but only cook them for 5 minutes.

Can I store them?

If you have too much, you can keep them in the refrigerator for later; make sure they are cooked through.

Other Easter Brunch Ideas

Easter Puff Pastry Eggs

Easter Puff Pastry Eggs

Try out Easter Puff Pastry Egg Tarts, they will please the whole family and easy to make under 30 mimutes. These charming tarts are a delectable combination of flaky puff pastry, creme fraiche, Gruyere, chives and a playful Easter twist by making it into an egg form.
5 from 5 votes
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Breakfast, Brunch
Cuisine: Easter
Keyword: baking, brunch, cheese, easter, easy, egg free, kid-friendly, puff pastry dough, tart
Servings: 4 tarts
Calories: 451kcal
Author: Marie Breton

Ingredients

  • 250 g pre-done puff pastry dough or flaky pastry
  • 4 eggs
  • 2 tbsp creme fraiche
  • 2 tbsp Gruyere cheese
  • 1 handful chives
  • salt and pepper

Instructions

Fully Cooked Eggs

  • The premade puff pastry dough should be cut into four egg shapes, each the size of an avocado. Then, cut another 1 cm around the first form; this will be the side.
  • Add the center egg-shaped pastry on parchment or silicon mat, then cover with the larger piece. Stick it to the side of the egg and fold it up a bit to cover the surrounding of the egg-shaped base.
  • Add a bit of creme fraiche and Gruyere cheese in the center and cook at 200C° (400F) for 5-6 minutes until the sides are puffed up.
  • Take a fork and make holes in the center to depuff the pastry. Add each egg to a small cup before adding it to the center of the pastry.
  • Add salt and pepper and cook another 10 minutes.

Leaky Yolk Version

  • Add 10 minutes after the pastry starts to cook.

Video

Notes

-If one yolk jumps off a pastry, simply use a spoon to help it back up.
-Cut off the extra egg white around the tart before serving.
-You can choose the toppings of your choice. You could add ham, bacon bits, red pepper, mushrooms, spice mix, etc.

Nutrition

Serving: 4g | Calories: 451kcal | Carbohydrates: 29g | Protein: 13g | Fat: 32g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 0.02g | Cholesterol: 176mg | Sodium: 274mg | Potassium: 115mg | Fiber: 1g | Sugar: 1g | Vitamin A: 391IU | Vitamin C: 1mg | Calcium: 114mg | Iron: 2mg
Nutrition Facts
Easter Puff Pastry Eggs
Serving Size
 
4 g
Amount per Serving
Calories
451
% Daily Value*
Fat
 
32
g
49
%
Saturated Fat
 
9
g
56
%
Trans Fat
 
0.02
g
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
16
g
Cholesterol
 
176
mg
59
%
Sodium
 
274
mg
12
%
Potassium
 
115
mg
3
%
Carbohydrates
 
29
g
10
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
13
g
26
%
Vitamin A
 
391
IU
8
%
Vitamin C
 
1
mg
1
%
Calcium
 
114
mg
11
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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