Puff pastry baked eggs

Puff pastry baked eggs: Level up your breakfast experience. Image: Marele van Zyl

Puff pastry baked eggs: Easter breakfast treat for the family

A recipe that will easily become a family favourite. These puff pastry baked eggs are unique and so delicious.

Puff pastry baked eggs

Puff pastry baked eggs: Level up your breakfast experience. Image: Marele van Zyl

The Easter weekend has started and if you are looking for a unique breakfast recipe to spoil the family, try this puff pastry baked eggs recipe. It takes eggs for breakfast to a whole new level.

Using puff pastry as a delicious pastry shell for the eggs makes this recipe unique. You can use store-bought puff pastry as suggested in the ingredients list and method below. Alternatively, if you have the time, prepare your own puff pastry to prepare this exquisite breakfast feast.

Tips when preparing your puff pastry baked eggs

First you need to prepare the puff pastry shells and bake them to perfection in the oven before you can bake the eggs inside the pastry. To give the pastry a beautiful golden colour, you need to brush the pastry with an egg wash.

When you are ready to pour an egg into a prepared pastry shell, first crack the egg into a bowl. Then pour it into the pastry shell. If the egg is too much for the pastry shell, remove some of the egg white.

Pop into the oven and when ready, sprinkle with parsley and serve warm. This recipe will easily become a family favourite.

Puff pastry baked eggs recipe

5 from 1 vote
Recipe by Marele van Zyl Course: BreakfastCuisine: GlobalDifficulty: Easy
Prep time


Cooking time


Total time




  • Pastry
  • 2 sheets 2 puff pastry

  • 1 1 egg

  • 1 tablespoon 1 water

  • Baked eggs
  • 8 eggs

  • ¼ cup cheese (shredded)

  • 1 teaspoon 1 parsley (fresh, chopped – optional)

  • salt

  • pepper


  • Roll out puff pastry and slice dough into 4-inch squares or 4 x 5-inch rectangles. Place on a baking sheet lined with parchment paper.
  • Mix egg and water together and brush on top of the pastry.
  • Bake in a preheated 360°C oven for 15 minutes until golden.
  • Allow pastry to cool. Slice a square in the centre of the pastry and push the centre down. This will be your vessel for cooking the egg.
  • Crack each egg into a small bowl. Carefully pour the egg into one of the puff pastry shells. If needed, remove a bit of extra egg white to fit in the pastry.
  • Top with shredded cheese, salt and pepper.
  • Bake at 360°C for 15 minutes until egg white is cooked through.
  • Sprinkle with fresh parsley before serving.


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