Whether you make this dish from last night’s leftovers, or make it all at once, this fried egg spinach puff pastry is one to remember. The flaky, buttery crust… the savory, creamy spinach… all topped with a perfectly fried egg… is it time for breakfast yet??
- Butter or Olive Oil
- Salt & Pepper
- Spinach Puff Pastry Cup
- Frozen Chopped Spinach
- Grated Parmesan Cheese
- Frozen Puff Pasty
- Dijon Mustard
- Olive Oil
If you are using leftover Spinach Cups from the night before, preheat the oven to 350 degrees to warm up the cups. Cover with tinfoil to avoid burning the edges and heat for 12 minutes or until they are warm.
Select the number of eggs in correspondence of how many spinach cups you have.
In a medium-sized non-stick skillet with a lid, heat the butter or olive oil over low heat. Higher heat will cook the bottom too hot and leave the yolk runny. Once the pan is hot, crack the eggs into the pan and place the lid on top – this will ensure the eggs cook evenly. Cook for 3 minutes but check the edge of the egg whites around 90 seconds. When they start to turn opaque, you can take them off the heat but leave the lid on to let the yolk cook a bit more to your liking. If you want them over-easy, carefully flip the eggs over in the pan. Let the eggs continue to cook for another minute to your desired yolk consistency. Season with salt & pepper.
Top an egg on each Spinach Cup and serve hot.