This delicious recipe can be made and eaten morning noon and night. This recipe makes 4 servings.
- 1 sheet Frozen puff pastry, thawed
- 1 Beaten egg for brushing the pastry
- 2 Tbsp Olive oil
- 10-15 Mushrooms
- 3 leeks, washed and sliced (white part and a little of the green)
- 2 Tbsp Fresh thyme
- 2 Tbsp Fresh parsley, chopped
- Salt & pepper, to taste
- Soft goat cheese, about 1/2 cup
- 4 Large eggs
- Preheat the oven to 200C.
- In a skillet, heat the olive oil and sauté the leeks and mushrooms, until soft with a hint of firmness. This will take about 10-15 minutes.
- Add the thyme and parsley and toss. Remove from heat.
- Roll out the thawed puff pastry on a lightly floured surface. Roll the pastry into a 30cm x 30cm square. Divide this square into 4 equal smaller squares.
- Use the tip of a small knife and score a 1cm border all around the edge of the pastry. Take care as to not poke the knife all the way through. This outer edge will puff up when baking.
- Use a fork and poke small holes inside the frame.
- Brush the squares with a beaten egg.
- Crumble or spread the goat cheese onto each square and top with the mushroom mixture. Your cheese and mushroom mixture should only be in the inner square not on your frame.
- Use a spoon and make a small nest for your egg (to be added later) in the middle of the mixture.
- Place your pastry in the oven and bake for 10 minutes.
- Crack your eggs in individual cups to make adding them to your pastry easier. This will also help prevent mishaps, like accidentally getting shell in your dish.
- Remove pan from the oven.
- Double check your nests and make them more secure should need be.
- Gently add an egg into each nest.
- Place pastry back into the oven and bake for a further 10-12 minutes until the egg has just set.
- Remove from the oven and sprinkle with salt, pepper and any other herbs of your choice.
- Serve & enjoy immediately.
Note: If you like your eggs a bit firmer, you can just add the eggs earlier to your pastry.
Source: The View From Great Island .com