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Cook with meg: incredible puff pastry egg tarts

March EFA 1 1 1

definition of a perfect bite!

If you’ve ever had puff pastry, you know that feeling when you bite into the crisp, buttery puffiness. A little guilty pleasure for sure! Sometimes you fill it with jam, sometimes with chocolate, but have you ever topped a piece of puff pastry with a perfectly cooked EGG? Let’s be honest, the moment you add an egg to ANYTHING, you’re taking it to the next level. What I LOVE about this recipe, is just how easy it is to make, yet it looks SO fancy! Definitely a “make again” at our house!

Welcome to the BEST breakfast, brunch, lunch, snack or anytime treat EVER! Puff Pastry Egg Tarts! This idea came to me when I was trying to come up with an idea for brunch. The usual suspects of casseroles and eggs benny are delicious of course, but what if you took something that normally wasn’t used in breakfast? Then it hit me. PUFF PASTRY! It’s SO easy to use, very versatile and looks WAY fancier than it actually is!

Spring break fun!

In keeping with #BreakingTheRules with Egg Farmers of Alberta, we are merging the classic “toaster” brand filled tart with an elevated puff pastry. I have concluded that by doing this, we are satisfying the kids, and the kid in ALL of us! Plus it’s Spring, kids are out of school and we ALL need something to look forward to! Puff Pastry Egg Tarts anyone?

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Let’s begin!

The key is to get your puff pastry from the freezer, down into the fridge to thaw overnight. If you’ve ever tried to work with it partially frozen, you know it’s not fun. Just pop it in the fridge, then head to bed to wait it out.

The next morning you’ll want to get your supplies in order. Guys this is NOT a tough recipe at all! Did I mention 4 ingredients?

  • Puff pastry- store bought, SIMPLE!
  • Shredded cheese- extra old cheddar is divine, a little goes a long way!
  • Fresh herbs – chives, thyme, sage, rosemary…take your pick!

That’s it. It doesn’t get easier than this! Grab a sheet pan, some ramekins, parchment and you’re off to the races! Enjoy your Puff Pastry Egg Tarts TODAY!

Puff Pastry Egg Tarts

A square of puff pastry topped with shredded sharp cheese and fresh herbs, nestled under a perfectly cooked egg! Enjoy!

Course Breakfast, brunch, lunch
Cuisine Comfort Flavour
Keyword eggs
Servings 4
Author Meg Tucker


  • 4 eggs
  • 1 sheet puff pastry
  • 4 tsp shredded cheese
  • 1 tsp fresh herbs
  • 1 pinch salt
  • 1 pinch pepper
  • 2 tbsp flour


  1. Unroll your puff pastry on a lightly floured board and cut into 4 squares.

  2. Place your four squares onto a parchment lined sheet pan.

  3. Gently pierce a 1/2 inch border on all four sides of your puff pastry.

  4. Place a ramekin in the centre of each square.

  5. Bake in preheated 400 degree oven for 8-10 minutes, letting pastry puff up around the ramekin. This is where it's creating a well.

  6. Add a little shredded cheese and fresh herbs to each pastry square.

  7. Very carefully pour a cracked egg into each well.

  8. Add a pinch of salt and pepper to each square, pop back into oven for about 12 minutes, until whites of the egg are set.

  9. Take out of the oven and serve! Enjoy! Meg xo

For MORE EGG-spiration, check out my friends at Egg Farmers of Alberta! 


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