Red Pepper and Baked Egg Galettes
User Reviews
3.6
282 reviews
Good
Red Pepper and Baked Egg Galettes
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Red Pepper and Baked Egg Galettes from Jerusalem (the book) ~ these eggs baked in puff pastry are the ultimate breakfast in bed recipe, and they look spectacular on a brunch buffet table.
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Ingredients
- 2 large red bell peppers cut into 1/2 inch strips
- 2 small onions (red or white) halved and cut into 1/2 inch wedges
- fresh sprigs of thyme leaves removed
- 1 tsp cumin
- 1 tsp Coriander
- 6 Tbsp olive oil
- handful fresh parsley chopped
- handful cilantro chopped
- 1 sheet puff pastry thawed
- 1 egg beaten, for brushing the pastry
- 12 tsp sour cream
- 4 large eggs
- salt and fresh cracked pepper
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Instructions
- Preheat oven to 400F
- Mix together the pepper, onions, thyme and spics in a bowl. Add the olive oil and toss well so that everything is coated with the oil and spices.
- Spread on a baking sheet and roast for about 30 minutes, stirring and rearranging the veggies a few times so they don't burn.
- Sprinkle the veggies with half the fresh herbs and set aside.
- Turn the oven up to 425. Roll out the pastry on a floured surface until it reaches a 12x12 inch square. Cut into four 6 inch squares. Transfer to two parchment or silpat lined baking sheets.
- Take a dul knife and score a little 1/4 inch frame around each square of pastry. Don't cut all the way through. Prick the inside of the squares all over with the tines of a fork. Put back in the fridge for 30 minutes.
- Remove the pastry from the fridge and brush all over with a beaten egg. Spread the inside of each square with 3 tsp of sour cream.
- Top each with some of the veggie mixture, spread it out evenly, leaving the borders free, and leaving a shallow depression in the center for the egg, which will go in later.
- Bake for about 10 minutes until rising and starting to brown.
- Remove and carefully crack in egg into the center of each galette.
- Put back into the oven for about 10 minutes until the egg is set.
- Sprinkle with salt, pepper, and remaining herbs. Drizzle with some good olive oil and eat right away.
Notes
- Recipe just slightly adapted from Yotam Ottolenghi's Jerusalem.
Nutrition Information
Show Details
Calories
664kcal
(33%)
Carbohydrates
37g
(12%)
Protein
13g
(26%)
Fat
52g
(80%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
7g
Monounsaturated Fat
31g
Trans Fat
0.02g
Cholesterol
212mg
(71%)
Sodium
240mg
(10%)
Potassium
368mg
(11%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
2947IU
(59%)
Vitamin C
108mg
(120%)
Calcium
71mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 664 kcal
% Daily Value*
| Calories | 664kcal | 33% |
| Carbohydrates | 37g | 12% |
| Protein | 13g | 26% |
| Fat | 52g | 80% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 31g | 155% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 212mg | 71% |
| Sodium | 240mg | 10% |
| Potassium | 368mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 2947IU | 59% |
| Vitamin C | 108mg | 120% |
| Calcium | 71mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
3.6
282 reviews
Good
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