Pastry Cup Soft Boiled Eggs

Pastry Cup Soft Boiled Eggs! A fancy new way to eat your eggs


35 reviews




Total time: 40 minutes

Prep time: 25 minutes, Cook time: 15 minutes

Ingredients for 3 people

3 egg

1 tsp of tomato sauce

1 tsp of pesto

1 black olive

1 tsp of mozzarella

1 tbsp of chefclub appetizer seasoning

3 slices of bacon

1 3/4 oz of parmesan

1 puff pastry

1 tbsp of chefclub vegetable seasoning

1 egg yolk

3 tbsp of sour cream

3 tbsp of onion confit

Cherry tomatoes



Cling wrap

parchment paper

Plastic bottle

Egg carton

Step 1/3

Line 3 cups with cling wrap, place an egg in each cup, add the tomato sauce in the first cup, the pesto in the second and a mixture of black olives and grated mozzarella in the third. Close the cups with cling wrap, then poach them in boiling water. Set them aside on a plate. Cook the parmesan on a grill and separate the parmesan into 3. Sprinkle with Chefclub appetizer seasoning then place a slice of bacon on each parmesan tuile. Wrap each parmesan tuile and set aside on a plate.

Step 2/3

Heat a knife, cut a plastic bottle in 2 and use the upper part as a cookie cutter. Cut the puff pastry into 4 strips across the width then cut 3 circles using the bottle. Cut a smaller circle inside the circle with the neck of the bottle, sprinkle the rest of the puff pastry with Chefclub vegetable seasoning. Fold each strip in 2 then roll the strips on themselves. Place the puff pastry rolls in an egg carton with parchment paper on a baking tray. Brush the puff pastry rolls and rounds with egg yolk, bake for 15 minutes at 350簞F.

Step 3/3

Garnish the puff pastry rolls with a tablespoon of sour cream, the onion confit and the poached egg. Serve on a plate with salad and cherry tomatoes. Place the puff pastry cones in the rings and the parmesan tuiles on the side. Serve and enjoy!

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