Description
A delightful fusion of flaky puff pastry and creamy spinach topped with perfectly baked eggs, perfect for brunch.
Ingredients
Scale
- 4 large eggs
- 1 tablespoon olive oil
- 1 shallot, finely chopped
- 10 oz fresh spinach, chopped
- 1/4 cup grated Parmesan
- 4 oz cream cheese, softened
- 1/4 cup heavy cream
- 1/4 teaspoon ground nutmeg
- Salt and black pepper, to taste
- 1 egg, beaten (for brushing)
- 1 package (14.1 oz) puff pastry sheets, thawed
- 2 cloves garlic, minced
- Everything bagel seasoning (optional)
- Fresh chives, chopped (for topping)
Instructions
- Preheat your oven to 400°F (200°C). Cut thawed puff pastry into 8 squares and lightly score a smaller square inside each without cutting through. Brush with beaten egg.
- Bake the pastry squares for 12-15 minutes until golden-brown and puffed. Press down centers gently to form wells.
- Sauté shallot in olive oil, add garlic and spinach until wilted. Drain excess liquid and mix with cream cheese, cream, Parmesan, nutmeg, salt, and pepper.
- Spoon filling into pastry wells, crack an egg into each. Bake for an additional 10-15 minutes until egg whites are set.
Notes
Feel free to prep the spinach mixture ahead of time and store it in the refrigerator until you are ready to bake.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Brunch
Nutrition
- Calories: Approximately 300-350 per serving
- Sodium: 450-600 mg
- Protein: 12-15 g