Whole eggs, sausage, and cheese baked in a flaky pastry make a delicious and elegant brunch option for your Easter menu. Makes: 4 servings.
1 sheet frozen puff pastry, thawed
4 large eggs
1/2 lb ground sausage
1/4 cup shredded Parmesan cheese
1/4 cup chopped mushrooms, optional
1 Tablespoon chopped fresh chives
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Place the sheet of puff pastry on a lightly floured work surface and, using a 4.5-inch pastry mold, cut out four circles. Transfer the pastry circles to the baking sheet, spacing them about 2 inches apart. With a pizza wheel or sharp knife, score a border about 1/4 inch from the edge of each circle. Pull pastry apart gently to form an irregular oblong shape. Prick the centers then refrigerate the puff pastry for 10 minutes.
- In a skillet, over medium-high heat, brown sausage; about 5 minutes. Drain off any excess liquid and transfer to a paper towel-lined plate.
- Using the same skillet, add a drizzle of olive oil and cook chopped mushrooms over high heat for about 3-4 minutes, or until slightly browned and any liquid from mushrooms and the oil, is absorbed. Set aside.
- Remove puff pastry from the fridge, sprinkle outside edges of pastry with sesame seeds. Place the baking sheet into the preheated oven. Bake the puff pastry for 8 minutes until the edges have risen.
- Remove the puff pastry from the oven, sprinkle the sausage followed by mushrooms, then the cheese in the centers then crack an egg into each circle. Season eggs with salt and pepper. Bake for an additional 12 minutes or until the egg whites are opaque, and fully cooked.
- Top with fresh chopped chives and serve while still hot.