Brunch Egg and Vegetable Puff Pastry
ContinentalBrunchDesi eggsMedium
Flaky puff pastry baked with vegetables, eggs and cheese — a golden brunch tart for a slow weekend morning.
Prep time15 min
Cook time25 min
Total time40 min
Servings4
Ingredients
- 4 eggs
- 1 sheet puff pastry (frozen, thawed)
- 1 cup mixed vegetables (capsicum, onion, tomato), chopped
- 1/2 cup cheese, grated
- 1 tbsp oil
- Salt and black pepper to taste
Method
- Preheat the oven to 190°C and line a baking tray with the puff pastry.
- Lightly fry the vegetables in oil for 3 minutes and spread them over the pastry.
- Crack the eggs on top of the vegetables and sprinkle with cheese, salt and pepper.
- Bake for 20–25 minutes until the pastry is golden and the eggs are set.
- Cool for 5 minutes, slice and serve warm.
Nutrition — estimated per serving
Calories (estimate)380 kcal
Protein (estimate)12 g
Fat (estimate)22 g
Carbs (estimate)34 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Score a border around the pastry edge so it puffs up nicely. Food safety: bake until the egg whites are fully set. Allergens: contains egg, milk (cheese) and wheat (pastry). Substitute: use shortcrust pastry, or add spinach and mushrooms. Nutrition figures are estimates only.