Follow these steps for perfect results
puff pastry
thawed
olive oil
leek
trimmed, washed and thinly sliced
salami
chopped
eggs
sun-dried tomatoes
quartered
Cheddar cheese
grated
Preheat the oven to 400°F. Line a baking pan with parchment paper.
Cut puff pastry into 4 even squares and place on the prepared pan.
Score a border around each square, 1/4 inch from the edge.
Bake for 15 minutes.
Heat olive oil in a medium skillet on medium heat.
Sauté leek and salami for 4-5 minutes, until the leek is tender.
Remove from heat.
Gently press down the puffed center of each pastry square.
Divide the leek mixture among each square.
Make an indentation in the center of the leek mixture in each square.
Break an egg into each indentation.
Sprinkle with sun-dried tomatoes and Cheddar cheese.
Bake for 5-8 minutes, until eggs are cooked to your liking.
Expert advice for the best results
Brush the pastry with egg wash for a golden finish.
Use different types of cheese for variety.
Add herbs like thyme or rosemary for extra flavor.
Everything you need to know before you start
10 mins
Can be partially made ahead by preparing the leek and salami mixture.
Serve warm on a plate. Garnish with fresh parsley.
Serve with a side salad
Serve as part of a brunch spread
Complements the savory flavors
A classic brunch beverage
Discover the story behind this recipe
Common in European cuisine as a savory pastry.
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