Discover this exquisite recipe for Runny Egg & Smoked Salmon Puff Pastries, an original creation by Laura Baulé, culinary creator behind the blog Dash of Honey, in partnership with Cool&Simple, perfect for a delicious and easy-to-make brunch!
Ingredients
- 1 sheet puff pastry (all butter), thawed
- 5 eggs
- 1 tablespoon white sesame seeds
- 1 tablespoon poppy seeds
- Pinch of flaky sea salt
- ⅓ cup shredded sharp cheddar cheese
- ~100g smoked salmon, thinly sliced
- To serve: capers, chopped chives & minced shallots
Instructions
- Preheat the oven to 425°F (220°C) and place the rack in the middle.
- Using a rolling pin, roll out the puff pastry and cut it into 4 equal squares, about 6 inches each.
- With a knife, gently mark a ½-inch border around the edge of each square to form the crust. Use a fork to prick holes in the pastry, leaving the border untouched.
- In a small bowl, whisk 1 egg. Brush the beaten egg onto each puff pastry square (both crust and interior).
- In another bowl, mix 1 tablespoon of white sesame seeds, 1 tablespoon of poppy seeds, and a pinch of flaky sea salt. Sprinkle this mixture along the crust of the puff pastry squares.
- Bake in the oven for 12 minutes.
- Using a spoon, gently press the center of each puff pastry square to make space for the fillings.
- Divide the shredded sharp cheddar cheese among the squares, then crack 1 egg into the center of each puff pastry square.
- Bake in the oven for 12-14 minutes, until the eggs are cooked but still runny.
- Season with salt and pepper when removing from the oven, then garnish with smoked salmon, capers, chopped chives, and minced shallots.
