Eggs! what glorious food. Eggs for breakfast, brunch, lunch or dinner – there are countless recipes that require eggs or where egg is the star. I find anything with a fried egg on top just delicious and it can make a tangle of leftovers shine as a nutritious lunch. This past weekend I decided to play a little with frozen puff pastry, leftover vegetables and an egg. Here is the delicious result.
- 1 sheet of frozen puff pastry, thawed
- chopped vegetables of choice (I used cubed roasted butternut squash and sautéed baby bok-choy)
- Shredded cheese
- Salt, pepper
- Preheat oven to 400F. Unroll thawed puff pastry sheet and place on parchment lined cookie sheet. Cut into 6 rectangles. In each rectangle, cut four lines to define an edge, in that rectangle pierce the pastry with a fork a few times.
- Sprinkle a table spoon or so of grated cheese on each rectangle, mostly keeping the cheese within the border of the cut edge. Add a couple of cubes of squash to each rectangle of pastry and a couple of leaves of bok-choy. Season with salt and pepper.
- Bake in oven for 10-15 minutes until pastry is golden and cheese is melted. Remove from oven and let cool slightly.
- During baking/cooling fry six eggs until whites are well cooked, edges are crispy but yolks are still runny. Season with salt and pepper. Distribute one egg onto each baked puff pastry square and enjoy.
Use any vegetable leftovers you have for this. Anything that needs a long cooking time should be cooked ahead, but things like peas, corn or thin shreds of onion could be added raw.