Description
A delightful dish featuring flaky puff pastry filled with creamy spinach, rich eggs, and topped with fresh chives, perfect for brunch or gatherings.
Ingredients
Scale
- 1 package Frozen Puff Pastry Sheets (14.1 oz)
- 1 Beaten Egg (for egg wash)
- Everything Bagel Seasoning (optional)
- 1 tbsp Olive Oil
- 1 Shallot (finely chopped)
- 2 cloves Garlic (minced)
- 10 oz Fresh Spinach (roughly chopped)
- 4 oz Cream Cheese (softened)
- 1/4 cup Heavy Cream
- 1/4 cup Parmesan Cheese (grated)
- 1/4 tsp Nutmeg
- 4 Large Eggs
- Salt and Freshly Ground Black Pepper (to taste)
- Chopped Fresh Chives (for garnish)
Instructions
- Thaw the puff pastry sheets completely.
- Preheat your oven to 400°F (200°C).
- Lightly grease four 4-inch ramekins.
- Roll out the thawed pastry to about 1/8 inch thick.
- Cut four circles of pastry and press them into the prepared ramekins.
- Blind bake the pastry for 12-15 minutes until lightly golden.
- Remove weights and parchment, bake for an additional 3-5 minutes.
- Sauté the shallot and garlic in olive oil until fragrant, then add spinach and cook until wilted.
- Remove from heat and stir in cream cheese, heavy cream, Parmesan, and nutmeg; season with salt and pepper.
- Divide the creamy mixture among pastry shells and gently crack one egg into the center of each.
- Brush the pastry edges with beaten egg and sprinkle with everything bagel seasoning if desired.
- Bake for 12-18 minutes based on desired yolk consistency.
- Garnish with chopped chives and serve hot.
Notes
Make the filling a day in advance and store it in the fridge. Best served fresh but can be reheated.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 175mg