My grandmother used to make egg cup surprises for family brunches on special occasions. The added fillings were always a surprise since she never seemed to use the same combination of ingredients twice. As children, we took guesses as to what we'd find in the tender crust—the game always added fun to our meals.
Ingredients
- 1 package (17.3 ounces) frozen puff pastry, thawed
- 4 large eggs, divided use
- 1 cup plus 2 tablespoons half-and-half cream, divided
- 1 tablespoon minced fresh thyme
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon ground nutmeg
- 1-1/2 cups shredded gruyere cheese
- 1-1/2 cups chopped fresh spinach
- 1 medium sweet red pepper, chopped
- 8 bacon strips, cooked and crumbled
Instruction
- Preheat oven to 400°. On a lightly floured surface, unfold puff pastry. Roll each sheet into a 12-in. square; cut each into 9 squares. Place squares in ungreased muffin cups, pressing gently onto bottoms and up sides, allowing corners to point up.
- In a small bowl, whisk 3 eggs, 1 cup cream, thyme and seasonings. In another bowl, combine cheese, spinach, red pepper and bacon; divide among pastry cups. Pour egg mixture over cheese mixture.
- In a small bowl, whisk remaining egg with remaining 2 tablespoons cream; brush over pastry edges. Bake 15-18 minutes or until golden brown. Remove to wire racks. Serve warm.
