This Egg & Spinach Breakfast Pastry is filled with savory spinach, rich cheese, and perfectly cooked eggs. It cooks up beautifully making it irresistible.
Christmas Mornings are my favorite mornings. All the family comes early and we enjoy a delicious brunch filled with breads, morning meats, champagne punch, and egg dishes like an Egg & Spinach Breakfast Pastry. The house is filled with wonderful smells and is wrapped in holiday warmth. This week I am sharing some of my favorite Christmas Brunch recipes. I hope you find one or two that you can use at your own holiday gathering.
A puff pastry filled with savory spinach, rich cheese, and perfectly cooked eggs. It cooks up beautifully and stands out on the buffet table making it irresistible.
- Line a large baking sheet with parchment paper.
- Dice 1 shallot.
- Mince 1 garlic clove.
- Wash and spin dry 1½ cups baby spinach.
- Destem and chop 1 tablespoon fresh oregano.
Prepare the Pastry:
Unwrap a sheet of puff pastry and lay it out on the prepared baking sheet. Use your fingers to mend any marks in the pastry. Place four ramekins in each corner to weigh the pastry down. Place in a 400°F preheated oven and bake for 6 – 7 minutes allowing the dough to puff up around the ramekins. Remove from oven before it browns.
Wilting the spinach:
Meanwhile, heat 2 tablespoons olive oil in a skillet over medium heat. Add the shallots and garlic and cook until tender and fragrant about 1 – 2 minutes. Add the spinach ad sauté 1 minute or until the spinach is slightly wilted. Season with salt and pepper and a smidge of nutmeg.
👩🍳TIP: Spinach is very delicate. It does not take long for it to go from wow to ugghh! Try removing it from the heat before seasoning to keep from overcooking.
Baking the Eggs:
Remove the ramekins from the pastry. Brush with 2 tablespoons melted butter. Sprinkle 1 ounce of freshly grated parmesan cheese in each of the puff indentations. Divide the spinach mixture into four equal parts and spoon over the cheese. Using the back of a spoon, make a well in the spinach.
Crack one egg into each well. Return baking sheet to oven for another 12 – 14 minutes until eggs have set and puff pastry is lightly browned. Sprinkle the oregano over the baked eggs and serve.
👩🍳TIP: My ladies only lay large beautiful eggs. For best results, and no overflow, try the recipe using small eggs. But don’t stress over the overflow. It add to the rustic charm of this Egg & Spinach Breakfast Pastry.
- 1 package (17.3 ounces) puff pastry
- 2 tablespoons olive oil
- 1 shallot, diced
- 1 clove garlic, minced
- 1½ cups baby spinach
- 2 tablespoons butter
- 4 ounces freshly grated parmesan
- 4 eggs
- 1 tablespoon fresh oregano, chopped
- Salt & pepper
- Pinch nutmeg
Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
Spread the puff pastry on the prepared baking sheet and place four ramekins in each corner to weight the pastry down creating four craters as it bakes.
Bake for 6-7 minutes, or until pastry has puffed up around the edges of each ramekin but not yet begun to brown.
Meanwhile, heat the olive oil in a skillet over a medium heat. Add the shallot and garlic; cook until the onion is tender and garlic fragrant. Add the spinach and sauté for 1 minute, or until the spinach is slightly wilted. Season with salt, pepper, and nutmeg.
Remove the ramekins from the pastry. Brush with the melted butter. Sprinkle some of the cheese in each crater.
Divide the spinach into four equal parts and spoon over the top of the cheese. Using the back of a spoon make a well in the spinach. Crack one egg into each spinach well.
Return baking sheet to oven for another 12-14 minutes until eggs have set and puff pastry is lightly browned. Sprinkle the oregano over the baked eggs.