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Breakfast Puffed Egg Tarts
Preheat air fryer to 390°F (200°C)
Ingredients
Ingredients
- All-purpose flour
- 1 sheet frozen puff pastry half a 17.3-oz/490 g package, thawed
- 3 ⁄4 cup shredded cheese such as Gruyère, Cheddar or Monterey Jack, divided
- 4 large eggs
- 1 tbsp minced fresh parsley or chives optional
Instructions
Instrutions
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On a lightly floured surface, unfold pastry sheet. Cut into 4 squares.
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Place 2 squares in air fryer basket, spacing them apart. Air-fry for 10 minutes or until pastry is light golden brown.
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Open basket and, using a metal spoon, press down the centers of each square to make an indentation. Sprinkle 3 tbsp (45 mL) cheese into each indentation and carefully crack an egg into the center of each pastry.
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Air-fry for 7 to 11 minutes or until eggs are cooked to desired doneness. Transfer to a wire rack set over waxed paper and let cool for 5 minutes. Sprinkle with half the parsley, if desired. Serve warm.
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Repeat steps 2 to 4 with the remaining pastry squares, cheese, eggs and parsley.
Recipe Notes
The sheet of puff pastry should be about 9 inches (23 cm) square for this recipe. If your sheets are a different size, or the pastry comes in a block, roll or trim it into a 9-inch (23 cm) square as necessary. Air fryers become very hot, especially when heated to maximum temperature. Use oven pads or mitts when touching the appliance and when opening and closing the basket. To make adding the egg easier, crack the egg into a small cup before sliding it onto the puff pastry.