This recipe is awesome. Not only is it delicious but it’s so pretty to look at too! You can do the majority of the work before you have your guests over to make it even easier when they arrive. You can have this for breakfast, brunch, lunch, or even dinner…it’s a very versatile and impressive meal.
Author:Cooking For Bimbos
Ingredients
Scale
1 sheet thawed puff pastry
1 tablespoon butter
1 shallot, diced
2 cloves garlic, minced
1 bunch asparagus, ends trimmed and cut into 1 inch pieces
1/4 teaspoon red pepper flakes
1/2 cup frozen peas
zest of 1/2 lemon
4 eggs
salt
pepper
crumbled feta
Instructions
Preheat your oven to 400 degrees F
Roll out the thawed puff pastry on a floured piece of parchment and cut it into 4 rectangles
Put the parchment paper on a sheet tray. Using a fork pierce the center of the puff pastry, leaving a half inch border around the sides untouched
Put the puff pantry in the oven and let it cook for 10 minutes
While the puff pastry is cooking heat up a saute pan over medium high
Add the butter and once melted add the shallot, cooking for about 5 minutes
To the shallot add the minced garlic and asparagus pieces. Let it cook stirring often for another 5 minutes
Add the frozen peas, red pepper flakes, lemon zest, salt, and pepper and let it cook for another 2-3 minutes
Using a spoon push down the center of the cooked puff pastry and add a few spoon fulls of the asparagus mixture
Crack an egg on top of the mixture verrrryyyyy slowly. Beware: the egg has a tendency to want to run everywhere
Once all of the eggs are on top sprinkle them with some salt, pepper, and crumbled feta and put them into the oven to let them cook for another 12-14 minutes, or until the egg whites are set up but the yolk is still runny
That’s it! I love this recipe because you can honestly have it any time of day. Pair it with a mimosa and you have the perfect brunch. Yum!