Monday, September 5, 2016

Baked Eggs in Puff Pastry with Goat Cheese and Prosciutto

 Baked Eggs in Puff Pastry with Goat Cheese and Prosciutto
Have you ever had a full post written in your mind but after sitting down to actually execute your thoughts physically there is nothing there? That was me this morning, I now had nothing and didn’t feel there was much to share. I started to compare the way I felt to the state of my garden. Limbo, could I be in limbo? Sure in the garden there is still kale and chard……and maybe a few green beans. The plants and flowers are drying out and there are seeds, all kinds of seeds. Now seeds represent life and new beginnings and that conjures up all kinds of interesting things. I must remember this, as I prepare to leave this small town and house by the sea and head back to family and the big city, until next time.

Seagulls on Neptune Beach, Oregon
Puff pastry is one of my new secret ingredients, it’s delicious, versatile and most any food combination looks sophisticated. We all have enjoyed puff pastry for dessert but how many times for breakfast or brunch? After checking on-line it appears many have already jumped on board way before me. In this recipe the puff pastry is cut into rounds, pricked lightly with a fork, topped with goat cheese and prosciutto crisps and par baked about 8 minutes. The puffs are removed then from the oven and the eggs are added. They are baked for an additional 6 to 8 minutes and garnished with fresh basil. Delicious way to venture into the new season.

This recipe has been adapted from Oishii.com.

yield: 4print recipe

Baked Eggs in Puff Pastry with Goat Cheese and Prosciutto

prep time: 25 MINScook time: total time: 25 mins
Delicious for breakfast or brunch, sure to impress your guest. Baked eggs on a crispy puff pastry with a salty tangy surprise in the middle.

INGREDIENTS:


  • 1 sheet puff pastry, defrosted
  • 2 ounces goat cheese, crumbled
  • 3 slices prosciutto
  • 4 large eggs
  • Basil, cut into ribbons

INSTRUCTIONS:


  1. Preheat oven to 400°F. Line a baking sheet with parchment paper or silpat.
  2. Cut four circles about 5 inches in diameter. (I used a small bowl). Place rounds on baking sheet and draw a inner circle to make a border, do not cut all the way through. Then prick with a fork. Do not price inside the border, I did and the sides did not puff up enough. Place in fridge for 15 minutes.
  3. In the meantime, in a small skillet on medium heat, cook the prosciutto, until crisp. Cool and then chop into pieces. Add goat cheese, then divide into fourths.
  4. Fill each inner puff pastry circle with the goat cheese mixture. Bake until the border has puffed up, about 7 to 9 minutes.
  5. Remove from oven and add one egg into each one. (First break egg into a small ramekin, then pour carefully into each pastry).
  6. Bake for another 6 to 8 minutes until eggs are set and pastry is golden. Garnish with fresh basil. Enjoy!
Cheri Savory Spoon
Cheri Savory Spoon

Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.

55 comments:

  1. This looks fabulous! Puff pastry is always good, esp. when paired with goat cheese.

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  2. Thanks Angie! Especially with goat cheese.....

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  3. That definitely happens to me about a post being in my head but not getting it out right. These baked eggs look amazing, hope you had a nice weekend

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    1. Thanks Phi, hope you did too, love 3 day week-ends.

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  4. What a lovely recipe. Baked eggs are new to me. I have to try sometime. Puff pastry is a favorite. Happy Monday.

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    1. Thanks Linda, baked is good, easy for entertaining. Hope you had a great 3 day!

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  6. Limbo is a tough time. I know how much you enjoy your home by the sea, how hard it is to leave, and to leave your garden behind. May you have a safe journey back to Arizona. And thank you for this recipe. Simple and delicious. I haven't used puff pastry in a while. Now, I'm inspired. D

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    1. Limbo is tough, i always want to know the why of everything, this can drive my family crazy. Puff pastry is wonderful, I just baked up a fig tart. Have a great week.

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  7. Lovely dish Cheri! And the pic of the seagulls over the ocean is beautiful. You've most certainly been prolific throughout the summer, perhaps you are now readied for the new inspiration ahead!

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    1. Hi Alexandra, such a positive way to look at things, thank you for that. Take care!

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  8. I need to make this for a savory breakfast/brunch over a weekend. I also think this is a great dish to make for yourself, where you sit down, savor it and be with your thoughts. Good luck with the adjustment back to the city. It'll be good.

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    1. It will be good, I am enjoying the rain today, something that we ususally don't get alot of in AZ. Love this time of year. Thanks for stopping by Monica, have a great week.

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  9. Puff Pastry is so versatile and I love this idea. Pinning. Safe travels back to the city Cheri.

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    1. Thanks Lea Ann, we actually have 3 more weeks, having fun emptying out the pantry.

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  10. A gorgeous breakfast! Can you believe I have never made anything using puff pastry? I feel like a failure in some ways - everybody loves it and I draw a blank! Your egg looks perfect - absolutely perfect! I am sorry you have to go home to the big city. It sounds like you are in a wonderful place that I would never want to leave. Have a great week :)

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    1. Oh my goodness, you are an incredible baker. I love puff pastry because it is so easy. Take care Tricia!

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  11. This is such a wonderfully easy yet elegant recipe. And that photo of the ocean is everything!

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  12. Beautiful photo Cheri...what a delicious way to make eggs...and yes,perfect for breakfast, so elegant.
    Hope you have a great week :)

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    1. Thanks Juliana, breakfast happens to be my favorite meal of the day. Take care, C

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  13. LOVE this post, Cheri...Just interviewed the executive chef of Necco restaurant in LA. Ne means seed in Japanese...And, indeed, summer to fall, country to city, transitions do beckon the idea of seeding, planting for new chapters. A great way to celebrate is your gorgeous breakfast puffed pastry bonanza. Although truth be told I'd eat it any time of day!

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    1. what an interesting interview that must have been. Hope you are going to do a post on the interview. Have a great week. Thanks Kim!

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  14. Cheri! You are killing it with the photos - beautiful! I need a big fork so I can dig into that eggy deliciousness!
    I'm without a thought about 50% of the time I sit down to write a post and I just hope that something will pop into my brain eventually, lol. Really enjoy your writing - lovely!

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    1. You are so funny Robyn, oh I love your posts!!! but yes it does seem like we all have those days. Take care, C

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  15. Cheri! You are killing it with the photos - beautiful! I need a big fork so I can dig into that eggy deliciousness!
    I'm without a thought about 50% of the time I sit down to write a post and I just hope that something will pop into my brain eventually, lol. Really enjoy your writing - lovely!

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  16. I would love this for dinner as much as I would for breakfast or brunch! Beautiful, Cheri!

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    1. Thanks David, puff pastry is the best right?

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  17. This looks delightful, Cheri! I always have puff pastry in the freezer - so I could whip up this beauty super quick!

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    1. So do I Susan, it's one of the ingredients that I usually keep stocked. Cleaning out the freezer and pantry before we head back in less than 3 weeks.

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  18. Bill would be in heaven if I served him this for breakfast! He's always teasing me about making him a hot breakfast before work (he leaves at 5:45 AM---so he's out of luck!). Great recipe!

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    1. Oh that is early Liz, I can see why you don't make him breakfast.......Take care!

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  19. Loving this simple and delicious recipe and loving your new blog template. Nice!!! Perfect little recipe for brunch with friends.

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    1. Thanks Bobbi about everything!! Can't go wrong with puff pastry.

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  20. This looks very delicious, Cheri! And I so love the presentation ♥

    summerdaisycottage.blogspot.com

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  21. Wonderful recipe! Puff pastry always look so good, and tastes even better. Neat dish. And yes, most of the time I sit down to write I don't have a clue what's going to be the final result! Anyway, good stuff -- thanks.

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    1. haha! I'm beginning to think that many of us start a post out the same. Thanks for stopping by John.

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  22. i can never seem to praise puff pastry highly enough--it's a magical ingredient! this looks like a quick yet completely satisfying breakfast...or breakfast for dinner! :)

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    1. Thanks Grace, It is magical, and it turns out perfect everytime.

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  23. Wow, I would love to eat that for brunch, so tasty:) I'm planning to make my own puff pastry soon:)

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    1. Good for you Natalia! I bet it will be delicious! Have a great week.

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  24. Beautiful pictures and great recipe. Loved it!

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  25. Nice recipe dear..so tempting also..both my favourite dishes are together. .am bedridden now. .let me be perfectly alright..then will make it

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    1. Thanks Moumita, hope you feel better soon. xo Cheri

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  26. I love this breakfast recipe, Cheri. And it's such pretty dish to start the day off with! That picture of the beach is amazing. As for knowing what I'm going to post ahead of time, that kind of planning is rare for me. I usually start rambling and see where it takes me lol :) Have a wonderful weekend!

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    1. Geez thought I was the only one, nice to know. Thanks Marcelle!

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  27. Very yummy looking. Puff pastry is definitely a life saver and a delicious one, at that!

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    1. Thanks Chris, it sure is, can't imagine ever having to make my own.

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  28. This looks and sounds amazing! YUM! I can't wait to give it a go!

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    1. Thanks Mary, hope you enjoy this as much as we did.

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  29. I've been working on a version of this with phyllo. Yours looks really good. I've been in limbo with my blog for a while now. Thanks for commenting on my blog while I was away.

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    1. Can't wait to see your version Tandy, I bet it is delicious!

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