Baked Asparagus & Egg Pastries
This is a great make ahead grab and go breakfast item or something you can make on the weekends or days when you have time.
Asparagus & Egg Pastries
Ingredients:
I sheet pre-made puff pastry dough
flour, for dusting
milk, for brushing
slim asparagus spears, woodey ends removed
3/4 cup tomato sauce
1 tsp hot smoked paprika
4 eggs
salt and pepper to taste
I sheet pre-made puff pastry dough
flour, for dusting
milk, for brushing
slim asparagus spears, woodey ends removed
3/4 cup tomato sauce
1 tsp hot smoked paprika
4 eggs
salt and pepper to taste
Method:
- Roll out the pastry onto a lightly floured surface to a 10×15 inch rectangle and cut into 4 pieces to make 7.5 x 5 inch rectangles.
- Line a baking sheet with parchment paper and place the rectangles on the sheet then prick the pastry all over with a fork and brush lightly with milk.
- Chill 20 minutes.
- Preheat oven to 400°F
- Steam the asparagus in some salted water using a steamer basket for 2-3 minutes until almost tender.
- In a separate bowl mix the paprika into the sauce and spread onto the pastries.
- Bake in preheated oven for 10-12 minutes until the pastry is puffed and golden.
- Remove from oven and add the asparagus on top, crack an egg into the middle of each pastry.
- Return the pastry to the oven for about 8 minutes or until the eggs are just set.
- Season with salt and pepper, serve immediately.