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Baked Eggs in Pastry with Herbs

Source: Casual Cuisines of the World - Country Inn
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Rating: 1   Reviews: 1 See Reviews
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Active Time:  25 Minutes
Total Time:  1 Hour 15 Minutes
  Serves 4
A stylish variation on shirred eggs, this dish can be put together in steps for ease of preparation. The pastry dough can be made up to a week in advance and stored in the refrigerator. The pans can be lined with the pastry the night before, allowing for a speedy final assembly in the morning.
Savory Pastry Dough (see recipe)
1/4 cup (1 oz) shredded provolone, Muenster or similar semisoft medium-aged cheese
2 teaspoons mixed chopped fresh herbs such as tarragon, chives, chervil, thyme and/or Italian parsley, in any combination
8 large eggs
2 tablespoons unsalted butter, cut into bits
4 tablespoons heavy cream
Other necessary recipes:
Savory Pastry Dough
Baked Eggs in Pastry with Herbs Recipe at
Prepare the pastry dough as directed and refrigerate for 1 hour.

Preheat an oven to 400 degrees F. Butter and flour four 4-inch tart pans or ramekins.

Transfer the dough to a floured work surface and dust with flour as well. Roll out 1/8 inch thick and cut out 4 rounds each about 6 inches in diameter. Carefully transfer them to the prepared pans, pressing gently against the bottom and sides. Trim off the overhang and, using your thumb and forefinger, crimp the edges attractively. Score the bottoms and sides several times with the tines of a fork. Line with waxed paper and fill with pie weights or beans.

Bake until very light brown, 8-10 minutes. Transfer to a wire rack to cool, then remove the weights or beans and the waxed paper. Reduce the oven temperature to 350 degrees F.

Sprinkle about 1 teaspoon of the cheese into the bottom of each cooled pastry shell. In a small dish, stir together the remaining cheese and the herbs. Break 2 eggs into each pastry shell, positioning them side by side, and dot the tops with the butter, dividing it equally. Sprinkle the cheese-herb mixture evenly over the tops, then spoon 1 tablespoon of cream atop each pair of eggs.

Bake until the eggs have set, about 8 minutes. Remove from the oven and let cool for 1 minute. Using a narrow spatula, carefully transfer to warmed individual plates and serve immediately.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Baked Egg Breakfasts
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 980
Fat. Total: 67g
Fiber: 2g
Carbohydrates, Total: 69g
Sodium: 493mg
% Cal. from Fat: 62%
Cholesterol: 582mg
Protein: 24g
Spotlight Recipe Review See all 1 reviews »

Rating: 1
by: Micheline, CO Reviewed: 10/07/2012
Recipe for obesity
Geez, at 980 calories, this is more than 1/2 of what I need to consume all day. Way over sturated for my taste.
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