Description
Flaky, savory morning crowns filled with creamy eggs, wilted spinach, and melted Gruyère, perfect for brunch or a cozy breakfast.
Ingredients
Scale
- 1 sheet of puff pastry
- 2 large eggs
- 1 cup fresh spinach (packed)
- 1/4 cup heavy cream
- 1/4 cup grated cheese (Gruyère or Parmesan)
- Salt and pepper to taste
- Olive oil (about 1 tablespoon) for sautéing
Instructions
- Preheat the oven to 400°F (200°C). Roll out the puff pastry and cut it into circles to fit into a muffin tin.
- Place the pastry circles in the muffin tin and bake for about 10–15 minutes until golden brown.
- In a skillet, heat olive oil over medium heat and sauté the spinach until wilted; season lightly with salt and pepper. Drain any excess liquid.
- In a bowl, whisk together the eggs, cream, cheese, salt, and pepper. Mix gently to keep a silky texture.
- Add the sautéed spinach to the egg mixture and fold gently to combine.
- Pour the mixture into the baked puff pastry shells, dividing evenly.
- Bake in the oven for another 10–15 minutes or until the egg is set but still slightly jiggly in the center.
- Let cool slightly before serving.
Notes
This dish is energy-dense due to the puff pastry and cream. Ensure spinach is well-drained to prevent soggy shells.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Brunch
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 830
- Sugar: 2g
- Sodium: 500mg
- Fat: 60g
- Saturated Fat: 25g
- Unsaturated Fat: 30g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 400mg