Mushroom and Egg Breakfast Pastries

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.

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.

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.

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.

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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3.43 from 7 votes

Mushroom and Egg Breakfast Pastries

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

• Set oven to 400F
• 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.
• 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.
• 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.
• 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.
• 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.
• Bake the pastries for 10 minutes, until starting to puff up and get a little golden
• 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.
• Put back in the oven for another 10-12 minutes until the egg is just set.
• Serve immediately, showered with a little more pepper, and fresh herbs.

Notes

Recipe inspired by Yotam Ottolenghi