Mushroom and Egg Breakfast Pastries

Mushroom and Egg Breakfast Pastries1

Mushroom and Egg Breakfast Pastries look fancy but they’re easy to make, try them the next time you need something a step above the ordinary for breakfast or brunch.

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Of all the uses you can put a sheet of frozen puff pastry to, I think this is one of the most wonderful.  One sheet will yield four perfect little Mushroom and Egg Breakfast Pastries, filled with goat cheese, sauteed mushrooms, leeks and herbs, each cradling a barely set egg in the center.  The pastry bakes up flaky and light as air.  Shower them with fresh cracked black pepper and more fresh herbs, and they will make waking up a joy.  Whether it’s brunch for friends, or breakfast in bed, they are divine.

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These are a version of the beautiful ROASTED RED PEPPER AND EGG GALETTES I posted earlier.  They couldn’t be easier, and all you need is the foresight to put the frozen dough in the fridge to thaw overnight.  You barely have to nudge the dough into a 12×12 square, and then just cut in four.   This is another recipe that you can set up ahead of time and bake off when ready.

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Every good cook has their favorite ways to use frozen puff pastry.  It’s the queen of prepared foods, and where most other ready made ingredients are vastly inferior to homemade, puff pastry is an exception.  It’s probably waaay better than anything you could come up with on your own.  So buy it and enjoy it, guilt free.

Mushrooms and LeeksMushroom and Egg Breakfast Pastries getting ready for the oven

This is the kind of dish that looks impressive but is really very easy to put together.  Hooray for puff pastry!

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Mushroom and Egg Breakfast Pastries

Yield: serves 4

Ingredients

  • 1 sheet frozen puff pastry, thawed
  • heavy cream or a beaten egg for brushing the pastry
  • 2 Tbsp olive oil
  • 8-10 good sized cremini mushrooms, brushed clean and sliced
  • 3 leeks, well washed and sliced (white part and a little of the green)
  • 2 Tbsp fresh thyme leaves
  • 2 Tbsp fresh chopped parsley
  • salt and fresh cracked black pepper
  • soft goat cheese, about 1/2 cup or so
  • 4 large eggs

Instructions

  1. Set oven to 400F
  2. Heat the olive oil in a skillet and saute the leeks and mushrooms for about 10-15 minutes until soft but not mushy. Toss with the fresh herbs.
  3. Roll out the cold puff pastry on a lightly floured surface to a 12x 12 square. Cut that into 4 smaller squares. Using the tip of a small paring knife, score around each square, being careful not to cut all the way through, just 1/4 inch from the edge, to form a frame. This outer edge will puff up during the baking like a crust.
  4. Use a fork to prick the dough all over, INSIDE the frame. This will keep the inside from puffing up. Brush each piece of dough lightly with heavy cream or a beaten egg. At this point you can refrigerate the dough and finish later, if you want.
  5. Spread or crumble goat cheese on each square of dough. Top with the mushroom leek mixture. Be careful to keep the mixture inside your 'frame', and make a small 'nest' in the center where the egg will eventually go.
  6. Crack the four eggs into individual cups and set aside. This is going to make it easier to slide the eggs onto the galettes later.
  7. Bake the pastries for 10 minutes, until starting to puff up and get a little golden
  8. Remove from the oven and make sure you have created a well in the center of each to hold the eggs. Then gently slide an egg into the center of each pastry.
  9. Put back in the oven for another 10-12 minutes until the egg is just set.
  10. Serve immediately, showered with a little more pepper, and fresh herbs.

Notes

Recipe inspired by Yotam Ottolenghi

http://theviewfromgreatisland.com/mushroom-and-egg-breakfast-pastries/

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14 Comments

  • Reply
    Marina
    October 27, 2016 at 9:35 pm

    Saw this on Pinterest! Looks very delicious!

  • Reply
    75 + Breakfast for Dinner “Brinner” Recipes - Julie's Eats & Treats
    February 12, 2015 at 11:31 pm

    […] Mushroom and Egg Breakfast Pastries […]

  • Reply
    Kathy
    July 28, 2014 at 4:35 am

    These look mouthwatering! I can’t wait to try them…very impressive!

  • Reply
    cheri
    July 21, 2014 at 2:12 pm

    Hi Sue, this would be perfect for entertaining, very elegant!

  • Reply
    Erin
    July 21, 2014 at 5:21 am

    I love this idea! Puff pastry is so wonderful.

  • Reply
    Thalia @ butter and brioche
    July 20, 2014 at 3:26 pm

    yum these look delicious! what a great idea for breakfast.. definitely one i will be trying. love it!

  • Reply
    Carol at Wild Goose Tea
    July 20, 2014 at 2:10 pm

    I do not use puff pastry enough. I had a couple of spectacularly unsuccessful experiences and now I shy away. As I look at this great breakfast dish that is so ME, I have made a personal resolve.
    I am buying more puff pastry. I mean who wants to be outsmarted by a frozen puff pastry sheet.
    Geez, I need to stand up straight and get the job done. Smiling here. I loved this recipe. I pinned it.

    • Reply
      Sue
      July 20, 2014 at 2:42 pm

      You know, I would never in a million years attempt to make it from scratch, but I find the frozen stuff pretty easy to work with. Just remember to keep it cold, and bake it in the right temp oven. Let me know how it goes!!

  • Reply
    Pang @ circahappy
    July 20, 2014 at 10:54 am

    I love love love these photos, Sue. OMG!!! They make me so hungry. :)

    • Reply
      Sue
      July 20, 2014 at 11:17 am

      Thanks Pang!

  • Reply
    Monique
    July 20, 2014 at 8:47 am

    They must be so delicious..
    Really..What a treat.

    • Reply
      Sue
      July 20, 2014 at 11:09 am

      They are really great, the only problem is that they’re gone in a flash!

  • Reply
    Helen @ Scrummy Lane
    July 20, 2014 at 8:40 am

    These look so impressive and pretty, don’t they? Love this idea! I can imagine all kinds of different fillings.

    • Reply
      Sue
      July 20, 2014 at 8:41 am

      That is the beauty of it, whatever’s in the fridge!

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