The Quiet Mom's

Kitchen Diary
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Baked Egg in Puffed Pastry

4 Apr 2015
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… one by one he devoured them, to me unexpectedly, wonderfully… and so did I, because they were too scrumptious!


Prep time
45 minutes
Cooking time
Total time
45 minutes


Note: Inactive time around 30 minutes.

I’m talking about these eggs I decided to bake with my first take of homemade puffed pastry based on Gordon Ramsay’s Rough-puff pastry. ( I bet he won’t swear on me (maybe not that much) if he could get to try this recipe. And I am talking about my husband who finally gained confidence to try my cooking suggestion. He wanted scrambled egg in a sandwich, but I was so focused with my puffed pastry I convinced him will just bake the egg in it. And here it goes:

Materials you need:
6 small Ramekins or muffin tin/silicon cup


Prepared puffed pastry (get it from your grocery isle or make it yourself the Gordon Ramsay way)
large eggs, lightly beaten
1⁄2 c
grated cheddar cheese
2 T
salt and paper to taste
sliced spring onion, to garnish (optional)
hot sauce, optional


Preheat over to 190 degree C.

Lightly beat together eggs and milk. Season with salt and pepper to taste

Cut a layer of pastry to fit in the bottom of ramekin, and place in bottom of ramekin. You don’t need your pastry to be perfectly set in the bottom, but make sure it all touched the sides of ramekin by gently pushing it in.

Sprinkle each bottom of prepared ramekin with cheddar cheese, then carefully pour in egg mixture up to level of ramekin’s mouth.

Bake up to 30 minutes, or until the pastry begins to turn light brown.

At this point, egg will balloon or rise up on top of ramekin's mouth, almost forming into a ball.

Serve garnished with green onion and with your favorite hot chili sauce!


Thank you for stopping by at The Quiet Mom Kitchen Diary. Bon appétit!

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