Egg Puffs Breakfast

Crispy Golden Baked Egg Puffs

By the wlr team

Crack an egg into a sheet of puff pastry and bake until golden, crispy and more-ish. Feel free to batch cook these and have some prepared for the next day... and the next!

Suitable for Vegetarians.

  • Recipe makes: 6 servings
  • Prep time:
    5 mins
  • Cook time: 18 mins
  • Calories: 360
    per serving


  • 1 x puff pastry sheet, ready rolled (320g)
  • 12 med eggs
  • 1 tbsp semi-skimmed milk (or non-dairy alternative)
  • salt
  • black pepper


  1. Preheat oven to 220°C/200°C Fan, remove pastry from freezer.
  2. Once pastry has been out of the freezer for 5-10 minutes, lay flat and cut into 12 equal squares. Lay the squares into a non-stick muffin tin with the corners sticking out over the edge, making a well in the middle (be careful not to break the pastry).
  3. Break an egg into each square.
  4. Lightly brush the exposed corners of the pastry with a little milk, sprinkle on a small pinch each of salt and pepper over each egg and pop in the oven.
  5. Bake for 15-18 minutes until the yolk is your preferred consistency and the pastry is golden.
  6. Serve immediately, or keep in the fridge and re-heat in a pre-heated oven for 5-7 minutes.

2 puffs are 1 serving.

Nutrition information per serving
Calories (kcal)360
Carbohydrate (g)18.5
Fat (g)23.9
Protein (g)17.1
Fibre (g)1.1
Alcohol (g)0.0
Fruit & Veg0.0

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