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Easy Baked Eggs In Puff Pastry

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Prep Time: 10 minutes
Cook Time: 35 to 40 minutes
Makes: 6 servings

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What You Need

1
pkg. (10 oz.) frozen puff pastry shells (6 shells)
6
EGGS
1/2
cup sour cream
1/2
tsp. dried dill weed
Dash salt

Here’s How

  1. HEAT oven to 400°F. BAKE pastry shells on baking sheet 20 minutes; remove from oven. Reduce oven setting to 375°F. REMOVE tops from pastry shells; place on baking sheet next to shells. Carefully remove soft dough from centers of pastry shells with a fork; discard.
  2. BREAK AND SLIP an egg into each shell. BAKE in 375°F oven until whites are almost set, 14 to 15 minutes.
  3. MIX sour cream, dill weed and salt; spoon evenly over eggs. BAKE until hot, about 3 minutes. SERVE with baked tops as lids or accompaniments.

Video Demonstration

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Watch a video demonstration by Chef Jeffrey Saad.

See how easy it is to make BREAKFAST BAKED EGGS. Also, check out some of our great variations!

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Enjoy

  • Serve for brunch or as a first course. Substitute fresh dill for dried dill weed and garnish with fresh dill sprigs, if desired.

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Nutrition Information

Per Serving

Excellent Source: protein and choline

Good Source: folate and iron

calories: 362
total fat: 26g
saturated fat: 8g
polyunsaturated fat: 3g
monounsaturated fat: 13g
cholesterol: 194mg
sodium: 201mg
carbohydrates: 22g
dietary fiber: 1g
protein: 10g
vitamin A: 375.0IU
vitamin D: 43.2IU
folate: 61.3mcg
calcium: 51.8mg
iron: 2.2mg
choline: 131.6mg

vitamin C: 0.2mg
vitamin E: 1.2IU
trans fat: 0.1g
sugars: 1g
potassium: 123.0mg
magnesium: 15.5mg
selenium: 27.1mcg
phosphorus: 146.1mg
vitamin B12: 0.25mcg
vitamin K: 8.0mcg
vitamin B6: 0.1mg
copper: 0.1mg
vitamin B1 - thiamin: 0.2mg
manganese: 0.3mg
zinc: 1.0mg
vitamin B2 - riboflavin: 0.4mg
vitamin B3 - niacin: 4.1mg
omega 3: 0.2g
omega 6: 3.1g

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