Baked Eggs in Puff Pastry with Goat Cheese & Bacon


I love brunch, but since going out to eat involves taking turns chasing an active toddler around the restaurant, we prefer to make it at home, or better yet, make our favorite brunch dishes for dinner. For this Blogger’s Choice recipe swap (hosted by A Taste of Home Cooking), I was really excited to be assigned the blog The Jey of Cooking. I used the same decision-making tactic that I did for the previous blogger’s choice recipe swap and went straight to Jey’s Eleven Favorite Recipes for 2011, because I really wanted to make a recipe that was a top favorite in her home.

Second on that list, these baked eggs in puff pastry stood out to me. I was craving some sort of breakfast/brunch-for-dinner and this sounded perfect. The versatility of the dish also appealed to me. Jey used cheddar cheese and bacon in her baked eggs; the original recipe called for feta and prosciutto. We decided to use goat cheese (because we had some in the fridge to use up) and made half with prosciutto and half with El Salchichero‘s chorizo bacon (one of our favorites – I raved about it in this salad). When you cut into these flaky, buttery puff pastry “plates,” you find the cheese and the meat under the egg; bacon hidden in anything is a delightful surprise. I served our baked eggs in puff pastry with some roasted asparagus and a mixed greens salad, and Dustin picked out a bottle of this Saison that paired wonderfully with the whole meal.

I need to digress on baking eggs. I’m still waiting to get them right. My first attempt was for this Shakshuka recipe, and while it was delicious, the eggs were definitely overcooked. This time, guess what, I undercooked them, so I had to throw them back in the oven for a few minutes and they were still not as crispy and done as I had desired. I swear one of these days I’ll get it! Or perhaps I’ll just cheat and lay a fried egg on top of whatever called for a baked one. When I make these again, I’ll increase the initial baking of the puff pastry with the cheese and bacon, and also after cracking the eggs into them. I think this will result in a more golden puff pastry crust and a more perfectly cooked egg. The cooking times below reflect the original recipe, and I’m just going to blame my oven in the meantime :)

Happy brunch-ing or brinner-ing – whether you make it for breakfast for dinner, you’ll love this dish. Try it with a glass of Saison!

Please note – these pictures were taken before I realized that the whites were still slightly undercooked and that the puff pastry could use a bit more browning. Back into the oven they went, but by the time they were done, I was too hungry for another round of pictures :)


Baked Eggs in Puff Pastry with Goat Cheese & Bacon

(Slightly adapted from The Jey of Cooking; Originally from I Will Not Eat Oysters)

2 sheets puff pastry, defrosted*
goat cheese
2 slices prosciutto + 2 slices chorizo bacon (or regular bacon)
4 large eggs
2 TBS. Parmesan cheese, grated
Salt and freshly ground pepper
fresh parsley, chopped for garnish

*We were able to get four circles out of one puff pastry sheet

  • Preheat oven to 400 degrees F, and line a baking sheet with parchment paper.
  • Heat a large pan on med-high heat and drizzle a little olive oil into the pan. Cook the prosciutto (followed by the bacon) on both sides until crisp. Place on a paper towel to drain off any excess fat. Cool, then crumble and set aside.
  • Using a a bowl about 5″ in diameter, cut out 4 circles from the puff pastry. Transfer to the baking sheet. Score a border about 1/2″ in around each circle. Be sure to not cut all the way through! Prick the inside, not the border, with a fork. Place in the fridge for 15 minutes.

  • Fill each puff pastry center with dollops of goat cheese and top with crumbled prosciutto and/or bacon, making sure there is none on the border.


Bake for 8 minutes or until the border has puffed up. Press the center down gently with the back of a spoon. Break an egg into a small bowl then pour it into the center of the “plate”. Repeat for each egg. Season with salt and freshly ground pepper and sprinkle with the Parmesan cheese. Place them back into the oven for another 6-7 minutes until the whites of the eggs are set and the puff pastry is golden. Garnish with chopped parsley.

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15 thoughts on “Baked Eggs in Puff Pastry with Goat Cheese & Bacon

  1. I don’t know how I missed these on Jeys blog but, I totally need to make these happen! They look amazing! I love how versatile they are!

  2. Those look fabulous! I’m not a fan of egg yolks, but I bet I could do it with just egg whites and they’d be just as good, but funny looking, haha.

  3. Pingback: Things I MUST make « Chelcie's Food Files

  4. I just made these and they were excellent but not very pretty. I had trouble with the eggs staying in place lol I also used a garlic and herb goat cheese oh my goodness. Diffent keeper

    • Hi Allie – do you mean the eggs spilled out of the puff pastry rounds when you cracked them? I had a similar problem (I think I used large eggs, but next time I’ll use medium so there is less egg white) and had to use a paper towel to clean up the edges of the pastry. Glad you enjoyed them, despite their appearance :) The goat cheese sounds like a wonderful addition.

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