Baked Eggs Spinach Puff Pastry (Print Version)

# Ingredients:

→ Puff Pastry Base

01 - 400 g frozen puff pastry sheets, thawed
02 - 1 egg, beaten (for egg wash)
03 - Everything bagel seasoning, optional

→ Spinach Filling

04 - 1 tablespoon olive oil
05 - 1 shallot, finely chopped
06 - 2 cloves garlic, minced
07 - 285 g fresh spinach, washed and roughly chopped
08 - 115 g cream cheese, softened
09 - 60 ml heavy cream
10 - 25 g grated Parmesan cheese
11 - 1/4 teaspoon ground nutmeg
12 - Salt, to taste
13 - Freshly ground black pepper, to taste

→ Assembly and Garnish

14 - 4 large eggs
15 - Fresh chives, chopped (for garnish)

# Instructions:

01 - Leave puff pastry sheets at room temperature for 30 to 40 minutes until pliable yet chilled.
02 - Preheat oven to 200°C. Line a baking sheet with parchment paper.
03 - Unfold pastry on a lightly floured surface and cut each sheet into four squares, yielding eight in total. Score a smaller square inside each, approximately 1 cm from the edge, without cutting through.
04 - Brush tops of pastry squares with beaten egg. Optionally, sprinkle edges with everything bagel seasoning.
05 - Arrange squares on prepared tray and bake for 12–15 minutes or until golden and well-risen. Cool slightly, then gently press down the centres to form wells.
06 - Heat olive oil in a large skillet over medium heat. Add shallot and sauté for 3–4 minutes until soft. Stir in garlic and cook 1 minute until fragrant.
07 - Add spinach, stirring constantly until fully wilted, 5–7 minutes. Add in batches if necessary.
08 - Transfer wilted spinach to a colander and press to remove excess liquid. Return to skillet or a bowl and combine with cream cheese, heavy cream, Parmesan, and nutmeg. Season with salt and pepper; stir until smooth and well blended.
09 - Spoon the spinach mixture into the centre of each baked pastry well, creating a small indentation in the filling.
10 - Carefully crack one egg into each indentation. Season eggs with additional salt and pepper.
11 - Return tray to oven and bake 10–15 minutes until egg whites are just set and yolks remain slightly runny.
12 - Allow pastries to cool briefly. Garnish with chopped fresh chives and serve promptly.

# Notes:

01 - Ensure spinach is well-drained to prevent pastry from becoming soggy.
02 - Monitor baking time carefully to retain runny egg yolks.

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