Get creative with puff pastry to make eggs on toast with a difference

Recipe uploaded by

olive magazine

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Recipe by olive magazine

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 5 - 7 mins

ngredients

• 375.0g pack ready-rolled puff pastry , cut into 4 and tops pricked with fork
• 75.0g Gruyère , cut into small cubes
• 12 slices chorizo , sliced
• 4 eggs
• small handful flatleaf parsley , roughly chopped

• 

  1. Heat the oven to 200C/fan 180C/ gas 6/. Bake the pastry squares on a baking sheet for 10 minutes. Gently press down the centre of each, scatter over the Gruyère and chorizo, and crack on an egg. Bake for 5-7 minutes or until the eggs are softly set and the pastry golden. Scatter with parsley.

  Per serving

  556 kcalories, protein 20.4g, carbohydrate 35.1g, fat 38.1 g, saturated fat 15.8g, fibre 0.1g, salt 1.47 g