There’s something deeply satisfying about a dish that looks impressive, tastes indulgent, and is quietly simple to make. Eggstravaganze are exactly that.
Each one starts with puff pastry, an egg, and whatever you have on hand. Cheese, ham or bacon, a little heat if you like. The pastry bakes up golden and crisp, the egg stays tender, and the whole thing feels far more special than the effort it takes to put together.
Puff pastry keeps beautifully in the freezer, and the rest of the ingredients are often kitchen staples, which makes this an easy go-to for a relaxed weekend breakfast or brunch. The apricot mostarda served alongside is optional but lovely, and easily adapted using your favorite jam. Apricot just happens to be Sharon’s.
This is a recipe meant to be flexible, forgiving, and shared.
Alpine Bed and Breakfast Eggstravaganze Recipe
Eggs baked in puff pastry
Yield: 6 servings *
Oven Temperature: 400°F
Bake Time: 30–35 minutes
Ingredients
Measure with love. These are loose guidelines, not strict rules.
Fill each ramekin well, but do not overfill past the top of the ramekin. A little cheese oozing out during baking is perfectly fine.
- Softened butter, for greasing ramekins
- 1 sheet puff pastry, frozen or refrigerated (about 8–9 oz total) *
- 6 large eggs
- 6 oz grated cheese
- 3–6 oz sliced ham, torn (or cooked, crumbled bacon)
- 3 green onions, thinly sliced
- Salt, a pinch per ramekin
- Black pepper, a pinch per ramekin
- Sriracha, a few drops per ramekin
- Egg wash or melted butter *
- Everything Bagel seasoning, for topping
- Apricot mostarda or strawberry jam, for serving (optional, recipe below)
Instructions
- If using frozen puff pastry, let it sit at room temperature for about 5 minutes to soften slightly but remain cold. Refrigerated pastry can be used straight from the fridge.
- Cut the sheet in half the long way, then cut each half into three equal pieces, for a total of 6 pieces.
- Butter six 8-ounce ramekins very well, including the sides, to prevent sticking.
- Lightly and carefully stretch each piece of puff pastry with your hands or a rolling pin. The pastry should fully cover the bottom of the ramekins, come up the sides, and reach the top rim so the corners can be gathered.
- Set the pastry into the prepared ramekins.
- Add one egg to each pastry-lined ramekin.
- Top with grated cheese, ham (or bacon), green onions, a pinch of salt and black pepper, and a few small drops of sriracha.
- Bring the four corners of the pastry together over the filling. Pull upward and twist gently but firmly to form a dumpling.
- Lightly dip two fingertips into egg wash or melted butter* and use your fingers to
press and close any seams around the twist. - Use the remaining egg wash or butter to brush the top only, then sprinkle with Everything Bagel seasoning.
- Place the ramekins on a baking sheet for stability and bake at 400°F for 30–35 minutes, until the tops are a deep golden brown. The pastry must be well browned or it will be soggy. Probe straight down into the center. The internal temperature should read 160–165°F. If the temperature is reached but the top is pale, continue baking. Pastry is the priority.
- Remove from the oven and let cool in the ramekins for about 5 minutes. This allows the egg to finish setting, the pastry to firm up, and release from the ramekin.
- Run a knife gently around the inside edge. Carefully slide the knife under the bottom of the pastry to loosen, then lift the Eggstravaganza straight up and set it onto a plate, keeping the domed top facing up.
- Serve warm, with apricot mostarda or strawberry jam on the side.
press and close any seams around the twist.* NOTES
- Number of servings – You can make as many as you like. Just scale the ingredients up or down according to how many you’d like
- Leftover puff pastry – If not using all the pastry, place parchment paper between unused pieces, stack, wrap tightly in plastic wrap, and freeze for next time.
- Egg wash or butter – To make an egg wash, beat 1 egg with 1 tablespoon water until smooth. You’ll only need a small amount. If making just one or two Eggstravaganze, melted butter is often easier. It avoids cracking an extra egg, adds flavor, and still promotes good browning.Use either option to lightly coat your fingertips when sealing the dumplings, then brush the tops only before baking.
Alpine Bed and Breakfast Apricot Mostarda Recipe (Savory-Style)
This can be made in advance, or it’s quick and simple enough to prepare while the Eggstravaganze are baking.
The recipe can be doubled.
It’s also excellent with cheese and crackers.
Ingredients
- ½ cup apricot jam
- 1 tablespoon whole-grain mustard
- ½ teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar
(or white wine vinegar) - ⅛ teaspoon cayenne
(or a few drops of sriracha) - Pinch of salt
Instructions
- In a small saucepan, combine all ingredients.
- Warm over low heat, stirring until smooth and slightly glossy, about 3–4 minutes. Do not boil.
- Taste and adjust: add another splash of vinegar if it leans sweet, or a tiny dab more mustard if you want a sharper bite.
- Store leftovers in the refrigerator.
Come stay with us!
If Eggstravaganze feel like your kind of breakfast, you’ll be right at home here. At Alpine Bed and Breakfast, mornings are unhurried, the coffee is always on, and every breakfast is made from scratch and tailored to the people at the table.
If you make this recipe at home, we’d love to hear how you made it your own. Leave a comment and tell us what you filled yours with, or what jam you chose for the mostarda.
Welcome. Relax. Settle in. Breakfast is waiting.
Contact Us
For more information or to inquire about availability, please contact us at:
Phone: (432) 538-7032
Email: innkeeper@alpinetxbnb.com
Website: www.alpinetxbnb.com
We look forward to welcoming you to Alpine Bed and Breakfast, where unforgettable memories are made.
Sharon & Tom
Alpine Bed and Breakfast
