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Ingredients
- 1/2 cup goat cheese softened
- 2 Tbsp fresh parsley chopped fine, divided
- 4 tsp fresh chives chopped fine
- 2 tsp fresh dill chopped fine
- 1 clove garlic minced
- 1/2 tsp lemon zest
- 1/2 (17 oz) pkg frozen puff pastry thawed according to package directions
- 5 eggs divided
- 1 Tbsp water
- 4 cherry tomatoes sliced
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 tsp pepper
Ingredients
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Instructions
- Preheat oven to 425 degrees.
- Combine goat cheese, 1 tablespoon parsley, chives, dill, garlic, and lemon zest until smooth and spreadable.
- Place pastry on lightly floured surface.
- Roll into a 9-inch square. Cut into 4 even portions.
- Score a 1/2-inch border on all sides of pastry squares with sharp knife. Prick pastry all over inside score lines with fork.
- Place on a large parchment paper-lined baking sheet. Transfer to freezer for 5 minutes.
- Beat 1 egg with water; set aside.
- Spread goat cheese mixture evenly inside score lines of each pastry square.
- Brush border of each pastry with egg wash.
- Bake for 12–15 minutes or until pastry is lightly golden.
- Crack egg into center of each pastry.
- Top evenly with tomato slices. Return to oven; bake for 8–10 minutes or until whites are set and eggs are cooked to desired doneness.
- Season with salt and pepper. Garnish with remaining parsley.
Recipe Notes
Notes: Substitute tarragon or basil for dill, if desired. Alternatively, use store-bought herbed goat cheese or your favorite flavored goat cheese for a quick substitution.
Recipe and photo courtesy of The American Egg Board.
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