Oven-baked egg in puff pastry

Ingredients for 2 servings:

• 6 eggs
• 1 pack of puff pastry (roll from the refrigerated section)
• n. B. Salt
• n. B. Pfeffer
• e.g. paprika powder
• n. B. herbs
• n. B. cheese
• 1 tbsp butter

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

Preheat the oven to 200°C (top/bottom heat). Grease the pan well with butter. Roll out the puff pastry and cut into 6 squares. Line each of the ramekins with a puff pastry square, pressing any folds into place. Then crack an egg into each ramekin. Season with salt, pepper, and paprika as desired, and add herbs if desired. If you like, you can also sprinkle with grated cheese. Bake in the oven for about 20-25 minutes. I use a traditional Pfitzauf pan for this recipe. If you don’t have one, you can use a pan for large (!) muffins, or ovenproof cups or ceramic dishes. If you prefer a non-vegetarian version, line the puff pastry cases with bacon and then crack in the egg. For a light dinner (for 2 people), serve with a green salad. Of course, the oven-baked eggs can also be served as a side dish (for 6 people) for a hearty breakfast.