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: 4Author: cheriprint 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!