When I get a brand new cookbook I on the second jump flipping by way of it, all of the time beginning on the back. (does anyone else do that? ) After only a couple of flips, those baked eggs in puff pastry stuck my eye and I went no further.
RED PEPPER AND BAKED EGG GALETTES FROM JERUSALEM (THE BOOK)
Frozen Mint Lemonade ~ Limonana
Photo of roasted onions and red peppers on a baking tray for red pepper and baked egg galettes.
This recipe is easy but unique. Red bell peppers and onion wedges get roasted with a couple of Middle Eastern spices after which get piled on best of a sq. of puff pastry that’s been unfold with barely sour cream.
Photo of a work of puff pastry being brushed with butter.
Photo of a work of puff pastry unfold with sour cream.
But it’s the freshly cracked egg, puddled within the middle of every galette and baked till simply barely set that the truth is makes those irresistible.
Photo of a uncooked egg being poured onto an unbaked red pepper and baked egg galette.
The minute I pulled those out of the oven the doorbell rang and three of my daughter’s faculty pals arrived to elect her up. I assume you may guess what occurred to my galettes.
Photo of NULL red pepper and baked egg galettes on a baking tray garnished with parsley and cilantro.
While I didn’t the truth is get to style them, they did get rave reviews, so I assume I can effectively suggest them :)
Photo of NULL red pepper and baked egg galettes on a baking tray.
Reader Rave ~
“Thank you for posting such an outstanding recipe! The second I saw how pretty it looked, I needed to make it! I made it for lunch that very day. The mixture of favors was especially satisfying.
I did should bake the egg a couple of minutes longer. Next time I simply may upload a poached egg. Instead of the pronounced cheese, I grated a wholesome component of elderly cheddar. On top, I sprinkled sautéed diced bacon. Yum! Very smart for a different occasion.” ~ June
Note: Recipe simply moderately adapted from Yotam Ottolenghi’s Jerusalem.
Red Pepper and Baked Egg Galettes
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Category: breakfast, brunch, or 'brinner'
Author: Sue Moran
Yield: serves 4
Red Pepper and Baked Egg Galettes from Jerusalem (the book) ~ those eggs baked in puff pastry are the ideal breakfast in bed recipe, and so they appear spectacular on a brunch buffet table.
2 big or 4 small red bell peppers, cut into 1/2 inch strips
2 small onions, (red or white) halved and cut into 1/2 inch wedges
fresh sprigs of thyme, leaves removed
1 tsp cumin
1 tsp coriander
6 Tbsp olive oil
handful recent parsley, chopped
handful cilantro, chopped
1 sheet puff pastry, thawed
1 egg, beaten, for brushing the pastry
12 tsp sour cream
4 big recent eggs
salt and recent cracked pepper
Set oven to 400F
Mix collectively the pepper, onions, thyme and spics in a bowl. Add the olive oil and toss effectively so that everything is coated with the oil and spices.
Spread on a baking sheet and roast for about 30 minutes, stirring and rearranging the veggies a couple of occasions so they do not burn.
Sprinkle the veggies with half the recent herbs and set aside.
Turn the oven as much as 425. Roll out the pastry on a floured floor till it reaches a 12x12 inch square. Cut into 4 6 inch squares. Transfer to NULL parchment or silpat lined baking sheets.
Take a dul knife and rating barely 1/4 inch body round every sq. of pastry. Don't cut all of the method through. Prick the internal of the squares throughout with the tines of a fork. Put again within the fridge for 30 minutes.
Remove the pastry from the fridge and brush throughout with a crushed egg. Spread the internal of every sq. with 3 tsp of sour cream.
Top every with a few of the veggie mixture, unfold it out evenly, leaving the borders free, and leaving a shallow depression within the middle for the egg, that may cross in later.
Bake for about 10 minutes till growing and beginning to brown.
Remove and closely crack in egg into the middle of every galette.
Put again into the oven for about 10 minutes till the egg is set.
Sprinkle with salt, pepper, and remaining herbs. Drizzle with some smart olive oil and consume proper away.source