Puff pastry can be found in the freezer section of your grocery store. Remember to allow a couple of hours for the pastry to thaw at room temperature or overnight in the refrigerator.
Prep Time: 10 min
Cook Time: 30 min
1 sheet of puff pastry, thawed (half of an 850 g package)
3/4 cup (175 mL) chopped mushrooms
3/4 cup (175 mL) chopped onions
3/4 cup (175 mL) diced red sweet pepper
freshly ground black pepper, to taste chopped fresh thyme (optional)
Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.
Unroll the puff pastry; on the parchment or plastic sheet the pastry comes wrapped in, cut the pastry into six equal pieces (about 5 or 6 inches (13 or 15 cm) square-ish). Carefully transfer the pastry pieces to the baking sheets. Being cautious not to cut through the pastry to the pan, run a knife around each piece about 1/2 inch (1 cm) from the edge.
Bake for 15 minutes, then remove from the oven and, with a fork, press down the centres of each pastry within the scored area.
Sprinkle about 2 tbsp chopped mushrooms, 2 tbsp chopped onions, and 2 tbsp sweet pepper around the edge of each pastry. Carefully crack an egg into the indented centres. Sprinkle the eggs with pepper, then top each egg and pastry with about 2 tbsp parmesan cheese.
Bake until the eggs are cooked as desired, 15 to 20 minutes. Sprinkle with dill, if using.
To prevent the pastry from losing its shape when you transfer it to the baking sheet, gently and loosely roll each cut piece over a rolling pin, then unroll it onto the parchment paper-lined pan.
You may find it helpful to crack each egg individually into a small bowl before placing it onto the pastry.
For additional browning of the pastry, sprinkle the toppings just inside the indented portion of the pastry. Brush exposed pastry with a beaten egg or a little milk before the second round of baking.
Serve with a drizzle of Hollandaise sauce over the warm puff pastry.
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