+++++++++++++++++++++++++++++++++++
‘
About the Recipe: Rich, flaky crust wraps around baked eggs simply seasoned with salt, pepper, and herbs. They are so attractive that the little pies look like fancy French pastries. Since they are like free form pies, they don’t require any special pan and are easy to make
Recipe by: Lisa Steele, The Fresh Eggs Daily Cookbook, recipe Puffy Eggs, February 2022.
Cook’s Note: My large eggs were too big to fit inside the pastry depressions. I separated the eggs and whites and added them separately. I think it might be easier to use smaller eggs, make the pastry circles larger, or use a thicker puff pastry. I also added a sprinkle of grated Parmesan cheese inside the pastry depression and some fresh basil leaves as a garnish.
First Baking: Once the pastry is chilled. Brush each circle with some of the whisked egg mixture. Bake until the edges start to rise and barely turn brown, about 7 to 8 minutes.
Add Eggs: Remove the pastry from the oven, reprick each circle to deflate the center, and if necessary, create a depression in the middle with the back of a spoon to make a nest for the egg. Carefully crack 1 egg into the center of each circle, making sure not to break the yolk or let the white flow over the raised edge. Season with salt and pepper.
Second Baking: Return the filled pastry to the 400-degree F. oven. Bake for another 9 to10 minutes or until egg whites are fully cooked; the yolks are slightly set, and the pastry is golden brown.
To Serve: Remove the pastries from the oven, top them with the chopped herbs, and serve.
Serves: 8
pdf for Copy of Recipe – Baked Egg Galettes
+++++++++++++++++++++++++++++++++++
