Red Pepper and Baked Egg Galettes

Breakfast Galettes
Breakfast Galettes
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Ingredients

2 Bell pepper large or 4 small, cut into ½-inch strips
2 Onion small, red or white, halved and cut into ½-inch wedges
sprigs Fresh thyme leaves removed
1 tsp Cumin
1 tsp Ground coriander
6 tbsp Olive oil
a handful Parsley fresh, chopped
a handful Cilantro chopped
1 sheet Frozen puff pastry thawed
1 Egg wash for brushing the pastry
12 tsp Sour cream
4 Large eggs
Salt
Black pepper freshly cracked

Nutritional information

650
Calories
51.3g
Fat
39.4g
Carbohydrate
13.9g
Protein
287mg
Cholesterol
695mg
Sodium
Ingredients

Red Pepper and Baked Egg Galettes

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These Red Pepper and Baked Egg Galettes are a cute breakfast idea to serve if you’re having guests and you want to serve something unique and eye catching. Authentic breakfast pastries filled with red bell peppers and onions seasoned with thyme, cumin and coriander and topped with parsley and cilantro.

Breakfast isn’t breakfast without an egg so crack one into the center of each galette for a perfect and scrumptious start to the day.

To make Red Pepper and Baked Egg Galettes, you will need the following ingredients:

Ingridiens for Red Pepper and Baked Egg Galettes

Steps to make Red Pepper and Baked Egg Galettes

1

Preheat oven

5

Preheat oven to 400 °F.

2

Season peppers and onions

2

In a bowl toss pepper strips, onions, thyme, cumin, coriander spice together.

3

Add oil

1

Toss in olive oil and coat.

4

Roast

30

Transfer to a baking sheet in a single layer and roast in the preheated oven for about 30 minutes. Toss a few times during the cooking process to prevent vegetables from burning.

5

Add herbs

1

Remove from oven and sprinkle vegetables with sprinkles of half the parsley and half the cilantro. Set aside.

6

Reheat oven

2

Reheat oven to 425 °F.

7

Prepare pastry

4

Roll out the pastry onto a floured surface into a 12x12-inch square shape and then cut into four 6-inch squares. Transfer to two baking sheets lined with baking parchment paper.

8

Score pastry

35

Using a blunt knife, gently score a ¼-inch border line around the edge of each square, not slicing right through. Using a fork, prick each center a few times. Refrigerate for 30 minutes to chill.

9

Egg wash

2

Once chilled, remove the pastry from the fridge and brush well with beaten egg wash.

10

Add sour cream

2

Add about 3 teaspoon of sour cream into the center of each square and spread over evenly.

11

Add vegetables

4

Top sour cream with a bit of the cooked vegetables and spread over evenly, leaving the borders open. Gently press into the center to make space for the egg later.

12

Bake

10

Bake in the preheated oven for about 10 minutes until the pastry begins to rise and start browning. Remove from oven.

13

Add egg

2

Carefully crack an egg into the space in the center of each galette.

14

Second bake

10

Return to oven and bake for another 10 minutes until the eggs are cooked.

15

Season

1

Season with sprinkles of salt, pepper and remaining parsley and cilantro.

16

Serve

Drizzle with a bit of olive oil and serve immediately.

These Red Pepper and Baked Egg Galettes are a wonderful recipe to try for something unique and different. They take a really good picture too, so try them out and tag #cookmerecipes in your own pictures and posts when you do.

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.

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Recipe Reviews

Average Rating:
(5.0)
Total Reviews: 1
Athina

I love it! So delicious!

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