Baked Eggs and The Summer Issue of Sweet Paul Magazine

Written by Becky
Sitting in my comfy chair with iPad in hand I glance through an online food magazine.  It’s the ultimate relaxation for me. I have a few favorite online magazines, The Gourmet Traveler from Australia and a new favorite Sweet Paul.  Sweet Paul is an online magazine based on Paul Lowes wildly successful blog Sweet Paul, which ranked 22nd in the London Times Top 50 Best Design Blogs.  The Sweet Paul 2011 Summer issue just came out and I can’t wait to have an hour or two to relax and go through it. 

Here is a recipe for Baked Eggs that I recently made from a previous issue of Sweet Paul.  Its a simple recipe that has a beautiful finish.

Baked Eggs with Potatoes in Puff Pastry Cups
from Sweet Paul Magazine

1 package of puff pastry, defrosted (or six slices of bread)
1/2 Spanish Onion, chopped
2 tablespoons of olive oil
2 new potatoes, cut into 1/2 inch cubes (or 1 medium potato)
6 eggs
salt and pepper
freshly grated Parmesan cheese

Preheat oven to 400 degrees. Cut pastry into slightly larger squares than the muffin cups or ramekins.  (I use a pizza cutter) Line the muffin cups or ramekins with the pastry. You can use bread here as an alternative to puff pastry. Pierce bottom and sides with a fork then brush the pastry with melted butter. Microwave Pastry for 30 seconds to one minute. Saute onion and potato in olive oil for a few minutes, then salt and pepper to taste. Spoon potato and onion into ramekins, then crack each egg over the potato mixture.  Sprinkle with salt, then bake for 10-12 minutes or until egg is set to your preference.  Serve with freshly grated Parmesan on top.

Comments (12)

  1. This looks amazing! I actually have all the ingredients to bake this, except for the ramekins 🙂 I am challenged when it comes to baking but this is simple enough that I might actually have the courage to make this!

  2. I simply must make these! Where is the best place to find a Spanish onion? I haven't purchased one before (sad but true).

  3. You can buy a Spanish Onion at most super markets. Sometimes they are labeled sweet onions. Or you can just substitute for whatever onion you have around your house 🙂

  4. Sharan, you could use a muffin tin also! Just space them out enough to where the dough doesn't overlap.

  5. These pics are beautiful. The eggs look delicious and I cant wait to check out the online magazines. I have an Ipad but it's new and I haven't done the magazine thing yet!

  6. The directions say to microwave the pastry after fitting into the muffin cups, but that doesn’t seem right. Could it be to microwave the potatoes a bit?

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