Baked Egg Galettes

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[shareprints gallery_id=”4760″ gallery_type=”squares” gallery_position=”pos_center” gallery_width=”width_100″ image_size=”medium” image_padding=”0″ theme=”dark” image_hover=”false” lightbox_type=”slide” titles=”true” captions=”true” descriptions=”true” comments=”true” sharing=”true”]My favorite part of the weekend is waking up on Sunday morning and making breakfast or brunch if I have guests coming, like I did today.  I enjoy hanging out in my kitchen and creating a morning masterpiece like the Baked Eggs I posted last winter.  Now you’re probably thinking what in the world is she doing heating up her oven on a day the temperature outside is 88 degrees and humidity at 68%?   Ba-huey, I’ll heat up my oven whenever I darn well please if I’m itching to do some cooking.  No point in stifling ones creativity at the peak of its flow!

Today I awoke with an eagerness to try experimenting with a similar recipe I’d seen on Pinterest.  By the way you can follow The Free Spirited Woman on Pinterest if you dare, I heard it can be a hazard to your waistline!

So let’s get cooking, shall we?

 

Baked Egg Galettes
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These are so outrageously delicious I was tempted to eat the whole pan myself and serve my guests fried eggs! I would venture to say I'll probably never bake these the same way twice. Why? Because the possibilities are endless with these lovely, little puffs of pastry and I'm an experimental kind of girl.
Servings
4 people
Servings
4 people
Baked Egg Galettes
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
These are so outrageously delicious I was tempted to eat the whole pan myself and serve my guests fried eggs! I would venture to say I'll probably never bake these the same way twice. Why? Because the possibilities are endless with these lovely, little puffs of pastry and I'm an experimental kind of girl.
Servings
4 people
Servings
4 people
Ingredients
  • 1 large red bell pepper cut into 1/2 in strips
  • 2 small onions I used 1 red and 1 yellow, cut into 1/2 inch wedges
  • 4 tbsp olive oil
  • 1 tsp mixed dried herbs chives, basil, French tarragon, chervil
  • 1 sheet puff pastry, thawed
  • 1 egg beaten
  • 4 TBSP sour cream
  • 4 large eggs
  • salt and fresh cracked pepper
  • 1 tbsp fresh chives chopped
Servings: people
Instructions
  1. Turn oven to 400F. Mix together the red pepper, onions and herbs in a bowl with the olive oil and stir so that everything is well coated. Spread the onion mixture on a baking sheet and roast for about 30 minutes, stirring occasionally so they don't stick and burn. Set the mixture aside once they're roasted.
  2. Turn the oven up to 425. Roll out the pastry on a floured surface until it reaches an 11 x 11 inch square. Cut into 4 evenly sized squares. Transfer to a parchment paper lined baking sheet. Take the back side of a knife, dull side, and score a 1/4 inch frame around each square being careful not to score down all the way through. Prick the inside of the squares all over with the tines of a fork. Put back in the fridge for 30 minutes. I prepared the pastry the night before so it was ready to go in the morning.
  3. Remove the pastry from the fridge and brush all over with the beaten egg. Spread the inside of each square with 1 tablespoon of sour cream. Top each square with the onion mixture, spreading it out evenly, yet leaving a well in the center where the egg will go later. Be sure and leave the frame borders free of sour cream and the onion mixture. Bake for about 10 minutes until rising and beginning to brown.
  4. Remove from the oven and carefully crack an egg into the center of each galette. Sprinkle with salt and pepper. Place back in the oven for about 15 minutes until the eggs are set. Less or more time depending how you like your eggs cooked.
  5. Remove from the oven and sprinkle with fresh chives before serving. Viola!
Recipe Notes

Just the thought of making these again soon, makes me weak in the knees!  Next time I'll make them for dinner and serve aside an Asparagus & Leek Bisque.  Nummy!  Eggs, they're not just for breakfast anymore!

 

"If you really want to make a friend, go to someone's house and eat with him... the people who give you their food, give you their heart."

Cesar Chavez

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