Veggie, Parmesan and Egg Puffs

Veggie, Parmesan and Egg Puffs

5 from 1 vote
Recipe by Egg Farmers of Canada. Difficulty: Easy


Prep time


Cooking time


Total time



These puffs make a great lunch, a tasty brunch or cook up a batch for finger food and party snacks. Enjoy hot or cold. Puff pastry can be found in all supermarket or grocery store freezer sections.
Remember to allow a couple of hours for the pastry to thaw at room temperature – or thaw overnight in the fridge.


  • 1 sheet puff pastry (thawed)

  • 6 eggs

  • 3/4 cup sliced mushrooms

  • 3/4 cup chopped onions

  • 3/4 cup diced red peppers

  • freshly ground black pepper, to taste

  • 3/4 cup grated Parmesan cheese (75 g)

  • chopped fresh thyme leaves (optional)


  • Preheat the oven to 190°C. Line two baking trays with baking paper.
  • Unroll the pastry. On the sheet the pastry comes wrapped in, cut the pastry into six equal squares (about 13 – 15 cm). Carefully transfer the pastry pieces to the baking sheets. Being careful not to cut through the pastry through to the tray, run a knife around each piece about 1 cm from the edges.
  • Bake for 15 minutes then remove from the oven. Using a fork press down the centres of each pastry inside the pre-scored area.
  • Sprinkle about 2 tbsp sliced mushrooms, 2 tbsp chopped onions, and 2 tbsp capsicum around the edge of each pastry. Carefully crack an egg into the centres. Sprinkle the eggs with fresh black pepper, then top each pastry with about 2 tbsp of parmesan cheese.
  • Return to the oven and bake until the eggs are cooked as desired – approx 15 to 20 minutes. Remove form the oven and sprinkle with fresh thyme (if using) to serve.


  • Chopped bacon, mushroom and sliced red onions
  • Diced deli ham or turkey breast, shredded Gouda cheese and chopped fresh parsley
  • Crumbled cooked bacon, shredded Swiss cheese and chopped fresh chives
  • Diced smoked salmon, diced red pepper, crumbled feta cheese
  • Sliced olives, roasted red peppers and oil-packed sun-dried tomatoes, shredded Swiss cheese, and chopped fresh basil
  • TIPS:
  • To prevent the pastry from losing its shape when you transfer it to the baking trays, gently and loosely roll each cut piece over a rolling pin, then unroll it onto the paper-lined tray.
  • You may find it helpful to crack each egg individually into a small bowl before placing it onto the pastry.
  • For additional browning of the pastry, sprinkle the toppings just inside the indented portion of the pastry. Brush exposed pastry with a beaten egg or a little milk before the second round of baking.
  • Serve with a drizzle of Hollandaise sauce over the warm puff pastry
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