Small Puff Pastry with Eggs and Watercress

Ingredients

• 400 g puff pastry (frozen)
• egg white (for brushing)
• whipping cream (for brushing)
• 4 eggs
• 1 box watercress
• 5 tbsp cream cheese
• 3 tbsp crème fraîche
• 1 tbsp chives, cut into rings
• Salt
• pepper (ground)
• Lemon juice
• 6 tbsp caviar

Instructions

1. 1.

   Preheat the oven to 200 °C with top and bottom heat.

2. 2.

   Let the puff pastry thaw. Cut out 24 circles (about 4 cm diameter). From 12 of those, cut a central hole (3 cm diameter) to form rings. Place the circles on parchment paper, brush the edges with egg white, and place one ring on each circle. Brush with cream and bake in the preheated oven for about 12 minutes until golden brown.

3. 3.

   Meanwhile, boil the eggs for about 10 minutes to hard‑cook them, then shock, peel, quarter lengthwise and slice into rounds. Trim the watercress.

4. 4.

   Remove the pastry shells from the oven and let them cool.

5. 5.

   Whisk together the cream cheese and crème fraîche, fold in the chives, and season with salt, pepper and a splash of lemon juice. Fill each pastry shell with the creamy mixture. Sprinkle caviar on top and place two egg slices on each. Garnish with watercress and serve.