Herby Puff Pastry Scrambled Egg Breakfast Bake

Whip up this breakfast bake for Easter Sunday or a Saturday morning brunch!

Braid up a beautiful Easter morning breakfast! This recipe is a simple way to step up your scrambled eggs for a stunning breakfast presentation.

Marguerite Henderson shared her simple yet impressive recipe for this puff pastry breakfast bake.

Marguerite seasons the eggs with a classic combination of salt and pepper, but adds a fresh twist with chopped parsley and basil. These herbs add a vibrant flavor that elevates the humble scrambled egg.

It’s perfectly fine if the eggs are slightly undercooked after the skillet stage because they’ll continue to cook inside the puff pastry in the oven, ensuring a perfectly cooked breakfast.

Herbed Eggs in Puff Pastry Braid

INGREDIENTS

• 1 sheet of puff pastry, thawed (9” x 13”)
• 5 large eggs
• ¼ tsp. kosher salt
• ¼ tsp. ground black pepper
• 1 T. chopped fresh parsley
• 1 T. chopped fresh basil leaves
• 2 T. butter
• 1 beaten egg for egg wash
• 1 T. Parmesan cheese

METHOD

1. Place the puff pastry on a baking sheet lined with parchment paper.
2. With a sharp knife, cut slits 1” wide, on a diagonal from the edge of the pastry on both sides, about 3” in length, leaving the center of about 3” of pastry untouched.
3. In a bowl, beat the eggs, salt, pepper, parsley, and basil leaves. Heat butter in a medium skillet. Add the eggs, cook untouched for 1-2 minutes, turn over gently, and cook another 2 minutes. Cool slightly, about 5 minutes.
4. Spread the eggs down the center of the puff pastry evenly that has NOT been cut. Gently fold over the cut strips of pastry, alternating left to right.
5. Brush the beaten egg over the entire pastry. Sprinkle on the Parmesan cheese.
6. Preheat oven to 425°F. Place the baking sheet on the middle rack of oven, bake for 15-18 minutes or until pastry is golden brown and has risen.
7. Cool for a few minutes before slicing into 4-5 pieces. Serve with fresh fruit, bacon, or breakfast sausages.

This recipe can easily be doubled using a second sheet of pastry and 10 eggs, making it perfect for larger gatherings. One dozen eggs will make enough for 8 servings.

Find more recipes from Marguerite on Instagram, @mangiabene801.