These little breakfast bites are the ideal finger food which makes them perfect for a brunch or mid-morning celebration.
Ingredients
- 1 roll puff pastry
- 12 thin chorizo slices
- 13 eggs
- 12 pinches cracked black pepper
- 12 pinches sea salt
Instructions
1 PREHEAT oven to 200ºC. Lightly grease a 12-hole muffin tray with non-stick cooking spray.
2 ROLL pastry out on a lightly floured surface until about 1 cm thick. Use a 10 cm cookie cutter to cut out 12 circles. Lightly press the circles into each muffin hole.
3 WHISK 1 egg in a bowl and lightly brush the edges of the pastry with the beaten egg. Place pastry cups in the freezer for 10 minutes to firm up.
4 BAKE for 10 minutes. Remove from the oven and allow to cool slightly.
5 CRACK 1 egg into each pastry cup and top with a slice of chorizo and cracked black pepper. Sprinkle with sea salt and bake for 7-10 minutes until the whites have set but the yolks are still slightly runny.
Notes
TIP: The pastry cases can be baked the day before and kept in an airtight container ready to be filled and cooked in the morning.
Recipe shared by Food&Home.
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Feature Image: Food&Home.
