Egg Dish in Puff Pastry Basket

For the egg dish in puff pastry baskets, first prepare the puff pastry baskets. Roll out the puff pastry and cut out eight circles about 11 cm in diameter.

Brush the cups of a muffin pan with melted butter, place the pastry circles on top and shape them like a basket. Prick the bottom with a fork. Fill paper cups with legumes and place inside.

Bake in the preheated oven at 180 degrees on the lowest shelf for 20 minutes. Take out, remove paper cups with pulses and let cool completely.

Meanwhile, beat eggs in a bowl, whisk with mineral water, add salt and pepper. Mix in parsley, peel young onion and cut into fine rings. Melt butter in a frying pan and sauté young onion in it.

Pour eggs into the pan and let them set, pushing them together with a wooden spatula and turning them over and over again. Divide the egg mixture into the baskets, decorate with parsley and radish as desired and serve the egg mixture in the puff pastry basket immediately.

Preparation Tip:

The egg dishes in puff pastry baskets are both a feast for the eyes and the palate. The baskets can be stored in an airtight container for up to three days, otherwise they must be eaten as soon as possible, otherwise they become unsightly and no longer taste good.

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