Brunching In! I love a good brunch, not just because that is where day drinking is not only acceptable but encouraged! Although, I think now pretty much anything goes! Any who, I actually love doing my own brunch buffet at home, a combo of salty and sweet is always on the menu. For the salty, I have your perfect brunch headliner. Puff pastry egg cups! Easy to customize to what you have on hand and easy to whip up. The egg custard bakes right into that buttery, flakey crust where the two become one, it’s quite spiritual! 😉
Going through my fridge and freezer is what inspired this latest brunch creation. Trying to use what I have but create something new and different, and of course delicious! Welp, mission accomplished. I love eggs, a big part of my diet, where I get most of my protein from. Well these little cups are full of eggs, veggies, and almond ricotta. They are healthy-ish, ish is coming from the puff pastry, which is the flakey, buttery cup! They are definitely better for you then a donut (or doughnuts?), muffins, French toast, pancakes, candy…ha-ha, they are pretty good for you and perfect addition to your brunch buffet!
Mother’s Day is approaching and these will be a hit if you are sequestered in with your momma, or you are a momma, if you’re a dog momma, if you’re a cat momma or if you are just you…these should be on your breakfast table! Really easy to make, just puff pastry, eggs, coconut milk (or milk of choice) veggies of choice (I used leeks, shrooms, roasted red peppers), pesto and nut cheese (or the real stuff). All baked into golden puff pastry delicious crust. Ba-da bing, bada boom, brunch is served! They really will knock your socks off (if you are of the variety of socks in the house, my feeties are all natural), anyway they will become a staple in your brunch game!
Custard all whisked up and ready to go! Can be made a couple hours ahead stored covered in the fridge.
Puffy, goldeny, buttery deliciousness.
More puff pastry porn…don’t be ashamed, embrace it!
That eggy custard perfectly baked into the puff pastry crust.
Where two become one!
It’s the weekend, for those of you that were wondering, so that means you get to treat yourself to something special. Well these Puff Pastry Egg Cups are special, ergo, treat yourself. Pairs perfectly with a late morning bloody or mimosa…what it’s brunch! So, eat up, drink up, brunch it up!
Happy Weekending and Brunching In!
Diane
- 2 sheets of puff pastry (defrosted in the fridge overnight, can half and only use one sheet)
- Cooking spray/olive oil spray
- 8 large eggs
- 1 cup canned light coconut milk (can sub any milk of choice)
- 3 tbsp. plain unsweetened coconut yogurt (can sub regular yogurt or sour cream)
- 1 to 2 tbsp. Dairy free pesto (or regular pesto)
- 1 medium leek, sliced down the middle lengthwise then thinly sliced horizontal, cleaned.
- ⅓ cup sliced jarred roasted red bell peppers
- 8oz sliced baby bella mushrooms
- ⅓ to ½ cup Kite Hill Almond Ricotta (Can sub any cheese)
- ⅛ tsp. nutmeg
- 1 tsp. of salt plus more to taste
- A few grinds of freshly cracked black pepper
- Pre-heat the oven to 375 degrees and spray two regular sized muffin tins with cooking spray (only one if only using 1 sheet) set aside.
- Sauté the Leeks and Mushrooms:
- In a medium skillet sprayed with cooking spray or olive oil spray, add the mushrooms and cook over medium heat stirring occasionally around 5 minutes. While the mushrooms are cooking slice and clean your leaks. I fill a clean bowl with cold water and add the sliced leeks into the water, moving around to get any of the dirt off. Drain in a strainer and rinse with cold water. Let excess water drip off. Add the leeks to the skillet with the mushrooms and cook an additional 4 to 5 minutes until the leeks are broken down some and tender. Add a little salt and pepper to taste. Remove from heat in a bowl and set aside.
- For the Custard:
- Crack eggs into a medium mixing bowl or large glass baking dish. Add salt and a few grinds of black pepper. Whisk eggs until combined. Add the coconut milk, coconut yogurt, pesto, nutmeg and whisk until fully incorporated. Next add the sautéed veggies and mix, then add the almond ricotta in smaller pieces and mix until distributed through the custard. It should still be formed and visible. Set aside. Can be made a few hours in advance stored covered in the fridge.
- Cut the Puff Pastry:
- Place a piece of parchment paper on your work surface and remove the puff pastry from the fridge. Gently roll out to stretch out slightly to even out and make a bit larger of rectangle. Don't work too much or make too thin. Using a pizza cutter or knife, cut around 4 to 4.5 inch squares in the dough. You will get 9 squares in each sheet. Place the puff squares in the prepared muffin pan pressing down the bottom and up the sides.
- Fill the Cups:
- Using a ladle or ¼ cup measuring cup fill the tin with the custard. Fill ¾ of the way full. Bake for 30 to 35 minutes rotating halfway through if two tins, top to bottom, front to back. Remove from oven when the custard is completely set and the puff pastry is golden brown.
- Let sit at room temp for about 5 minutes, carefully remove from tins using off-set spatula or knife and place on your serving dish. Serve warm.
- Enjoy!
Can’t wait to try this! You’re amazing!