Eggs In a Basket!!
Mothers Day is around the corner and I wanted to share a couple super easy and delicious recipes to whip up if you’re in need of any last minute ideas. This easy breakfast recipe is perfect for the kids to whip up for their mama and a dish they will love and enjoy as well.
Start your morning off right with my balanced breakfast.
Flaky puff pastry, oeey gooey eggs, and melty cheese!!
Need I say more?
This breakfast is also perfect for all of you who are on the go and in need of a quick breakfast in the morning thats easy to grab and go.
Although I think this recipe is best served right out the oven, you can put these little guys in a plastic bag in the fridge and eat cold the next day or pop them in the microwave to enjoy warm.
1 puff pastry sheet
1 carton of eggs
2 tbsp melted butter
2-3 tbsp chopped fresh chives
1 1/2 cups shredded gruyere cheese
1 bunch asparagus- chopped to small pieces
2 tbsp olive oil
1 cupcake tin with 12 molds
Step 1: If you are planning to make this in the morning, leave your puff pastry dough in the fridge over night so it can thaw.
Step 2: preheat your oven to 375 degrees.
Step 3; In a skillet on your stove top, over medium heat heat up your 2 tbsp of olive oil. While that heats chop your asparagus. I typically cut from the top of the asparagus down 3/4 of the way. The bottom is really hard so I leave it off.
Step 4: Sprinkle your asparagus with salt, pepper, and garlic powder. Then sauté your asparagus for 5 minutes.
Step 5: While the asparagus cooks, take one sheet of puff pastry dough and on a hard surface lay it out. Using a rolling pin and roll the dough out a little bit to extend the square equal on both sides.
Step 6: The puff pastry dough has two lines already in it from unfolding it, so follow those lines horizontally and cut the two lines so it makes 3 long rectangles. Then take your knife and measure out 4 pieces. Each rectangles should make 4 squares which is perfect to make the 12 eggs in a basket.
Step 7: Spray your cupcake tin. Then make sure to get each individual mold.
Step 8: Place one square of puff pastry in each cupcake mold. Yes edges will hang out, that is good. Using a fork or cooking paint brush, brush melted butter on the edges of the puff pastry. Then repeat for each mold.
Step 9: Sprinkle gruyere into each mold. So it should be 1 tbsp of cheese in each.
Step 10: Add your asparagus.
Step 11: Crack one egg over, and repeat cracking eggs. 1 for each, you will use an entire carton.
Step 12: Place cupcake tin in the oven and cook 13-16 minutes. Each oven is different, so sometimes things cook faster. I set my clock for 13 minutes and check to see how the puff pastry is cooking and the egg. Then typically let it cook 2 more minutes.
Step 13: Take your cupcake tin out.
Step 14: Sprinkle salt over top of all your eggs in a basket. Then sprinkle your freshly chopped chives.
Step 15: Serve while hot. When you cut in the cheese will be melty and the puffy pastry will be flakey so its best served right away.
Step 16: ENJOY!!
To all the Moms out their you are the BEST!!!