Puff with Egg and Asparagus
by Editorial Staff
Light breakfast of puff pastry, eggs and asparagus, cooked in the oven.
Ingredients
- Puff pastry – 250 g
- Flour (for rolling) – how much will it take
- Milk – how much will it take
- Asparagus – 280 g
- Tomato sauce – 0.75 cups
- Ground paprika – 1 teaspoon
- Eggs – 4 pcs.
- Salt to taste
- Ground black pepper – to taste
Directions
- On a floured surface, roll out the dough into a 37×25 cm rectangle, then cut it into 4 rectangles 18.5×12.5 in size. Cover a baking sheet with parchment paper, transfer rectangles of dough onto it. Make punctures with a fork, brush with milk. Refrigerate for 20 minutes.
- At this time, turn on the oven, preheat it to 200 degrees. Peel the asparagus, trim off the hard ends. In a saucepan, bring water to a boil, season with salt, add asparagus. Bring to a boil again, cook for 2-3 minutes (until soft). Rinse the asparagus with cold water and pat dry.
- Mix the tomato sauce with the paprika, distribute it over the puffs, leaving small sides. Bake the egg and asparagus puffs for 10-12 minutes to make the puff thick and golden. Remove the puffs from the oven. Lay out the asparagus, leaving an area for the egg in the middle. Gently break one egg into a cup, transfer to a puff. Do the same with the rest of the eggs.
- Bake the egg and asparagus puffs for another 8 minutes. Season with salt and pepper and serve immediately.
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