Herb and Egg Puff Pastry Cups

Ingredients

• 4 eggs
• 2 handfuls parsley
• 1 handful chervil
• 1 Shallot
• 1 Garlic clove
• 2 tbsp olive oil
• Salt
• Nutmeg (freshly grated)
• 4 sheets puff pastry (approx. 25 cm diameter)

Instructions

1. 1.

   Preheat the oven to 220°C with both fan and top heating.

2. 2.

   Boil the eggs for about 6 minutes until soft‑set, then shock in cold water and peel them.

3. 3.

   Rinse the herbs and shake off excess moisture. Pick out stems and finely chop. Peel the shallot and garlic clove, then dice finely. In 1 tbsp hot oil, sauté the shallot and garlic until translucent. Add the chopped herbs, let them wilt, then cool slightly. Season with salt and nutmeg.

4. 4.

   Place half of the herb mixture in the center of each puff pastry sheet and top with a peeled egg. Spoon the remaining herbs over the eggs. Brush the pastry edges with water, fold into little packets, press the seams tightly, brush with the remaining oil, and lay seam side down on parchment paper on a baking tray.

5. 5.

   Bake in the oven for about 10 minutes until golden brown.

6. 6.

   Remove from the oven and serve warm.