Puff Pastry Galettes with Eggs
These savoury breakfast pastries are colourful, tasty and a fun way to serve eggs for breakfast of lunch. With store-bought pastry and just a few simple ingredients, they’re quick, affordable and perfect for a delicious hassle-free meal.
Makes: 8 | Recipe by Cecilia Tian @ultimateomnoms
2 puff pastry sheets, thawed
1 medium onion
5 bacon rashers
8 cherry tomatoes
8 Otaika Valley Free Range Eggs (size 7)
Parsley to garnish (optional)
INGREDIENTS
Prepare the filling: dice the onion, chop the bacon into small pieces and cut the cherry tomatoes into halves.
Using an oiled frying pan, cook the bacon and onion until golden brown. Set aside to cool.
Cut the puff pastry sheets into squares. One sheet should yield 4 squares.
Assemble the pastry squares on a lined baking tray.
Pierce the pastry squares all over with a fork.
Add the bacon and onion mixture on top of the pastries, leave some room around the sides.
Make a well in the middle of the bacon and onion mixture.
Fold the sides of the pastry squares towards the middle.
Beat an egg and brush the egg wash on the pastries. This will give the galettes a nice golden colour when baked.
Bake at 200°C for 10-15 minutes until light golden.
Take the galettes out of the oven. Crack an egg into the middle of each galette.
Top with the cherry tomatoes.
Bake for another 10 minutes or until the eggs are cooked to your liking.
