Apr 9, 2009

Egg Pie

 

I was completely taken by this Easter breakfast recipe from the very first moment I laid eyes on it in a Dutch magazine. Not only because of the ingredients (noticed my puff pastry addiction as of late?), also not because it’s hardly any work (mainly oven time), incredibly simple yet it tastes fantastic. No, none of that. I like it an awful lot because I can let my little man help me make them. 

The kiddo loves helping me out in the kitchen. It’s so heartwarming to see him try his very best, the tip of his tongue sticking out in pure concentration and to proudly hear him murmur “I’m a really good cook, eh mom?”, while he stands on top of his little white chair right next to me at the kitchen counter.

Yes sweetie, you are. You sure are.

 

* I’m making this recipe for one! Keep in mind you can also place 4 (or more) of them in one large baking dish.

Ingredients:

1 puff pastry sheet
2 or 3 slices ham
1/2 tomato
1 egg
cheese
chives
pepper
salt

 

Directions:

He’s growing up way too fast, but boy, am I enjoying him! I’m so terribly proud of my little man. He seems to be developing a great love for cooking. He knew all vegetables and lots of herbs & spices by name before he was even two years old.

 

The kid means business, though! He got right to it and carefully washed the tomatoes. Oh man, those tiny chubby hands get me every time. Yuck, I’m such a mom.

 

Okay, one more strictly for your my viewing pleasure. Come on now, cut me some slack; awareness is the first step, right? :)

 

Thinly slice about 1/2 a tomato. No thick slices or the dough will get soggy!

 

I’ve chopped a small handful of crispy green chives.

 

Use a baking dish suitable for the amount of egg pies you’ll be making. Mine was a teeny tiny one only suitable for 1 egg pie.

 

Put one puff pastry sheet in there, top with no more than 4 thin tomato slices and sprinkle some cheese on top. I only had Parmesan on hand and I have to make do with what I have, right?  Grab your cheese of choice, though.

 

Add a little black pepper and sprinkle some of the chopped chives on top as well. You could also do this with parsley, but I’m partial to the slight onion flavor of fresh chives.

 

Using a nice thinly sliced ham. Thicker slices might work better but I’m addicted to this ham. Can’t help myself!

 

Place 2 or 3 ham slices in a circle and gently push them down a bit. The ham will function as an ‘egg holder’ this way, keeping the egg from running everywhere.

 

Break a small egg in the center of the ham circle and sprinkle some cheese over the ham as well. Don’t use large eggs or you’ll end up with under-cooked egg whites and over-cooked yolks.

 

Now pop them in a preheated oven and bake at 400F (200C) for about 20 to 25 minutes, until the egg is properly cooked. 

 

 

Season with a little salt, pepper and sprinkle some chopped chives on top. The egg yolk won’t be very runny; if that’s how you like your eggs, you might want to skip this recipe.

This sure is a fun way to serve eggs in a slightly different way and a great way to let kids help out with them! If your kiddo is anything like mine, he or she will be more likely to eat something they’ve helped cook!

 

Kay’s Recipe Card
|
Click here for printable size.

Wishing you all a Happy Easter!
~Kay


    © kayotic.com
    Click here to print recipes older than 2010
    e-mail this post to a friend


    49 Comments »

    1. 1

      I might have to try this with my kidlets. My 11yr old son wants to be a chef so he would probably love to make this. :)

      Julie Beth on Apr 9, 2009 @ 7:49 am Reply
    2. 2

      So cute! I don’t personally care for eggs, but I’m wondering if I could make this without the egg… maybe just put slices of ham on top instead of bunched in a circle? It just looks so good!

      Katie on Apr 9, 2009 @ 7:50 am Reply
    3. 3

      I love it that you post simple recipes too. I also made your chili con carne yesterday. It was actually very simple and fast, but sooo good! (And I did add the cocoa of course.) No packages needed any more since I found your blog. Thank you! And by the way, those small hands ARE cute!

      Mae on Apr 9, 2009 @ 9:22 am Reply
    4. 4

      Simple yet tasty. Thanks.

      Che-Cheh on Apr 9, 2009 @ 9:28 am Reply
    5. 5

      What a beautifully rustic dish!

      Jillian on Apr 9, 2009 @ 2:17 pm Reply
    6. 6

      Beautiful. Anything with tomatoes and chives is a must try for me. A great “new” dish for our festive days.

      Sheila on Apr 9, 2009 @ 2:21 pm Reply
    7. 7

      This looks yummy and like something I will try after I return from my travels at Spring Break. Happy Easter!

      Miko's Girl on Apr 9, 2009 @ 2:51 pm Reply
    8. 8

      I’m a sucker for great brunch food and this looks beautiful! I might even abandon my classic frittata for my next event – it’s got it all in one gorgeous serving. Thanks for sharing!

      Michele Morris on Apr 9, 2009 @ 3:05 pm Reply
    9. 9

      I love the posts where you include your son; it’s so sweet.

      Seanna on Apr 9, 2009 @ 3:14 pm Reply
    10. 10

      Needs less tomatoes, more ham and more cheese.}:P

      *hides*

      Wolf on Apr 9, 2009 @ 3:36 pm Reply
    11. 11

      Greedy little wolf :)

      Kay on Apr 9, 2009 @ 3:49 pm Reply
    12. 12

      Yumm! I’m makin’ this this weekend!

      Deanna on Apr 9, 2009 @ 4:06 pm Reply
    13. 13

      This looks scrumptious! My kids and I love to make something like this – sort of I mean. On my site http://dishinanddishes.blogspot.com I have a recipe called Shirred Eggs that I picked up from a Bed & Breakfast. It has a similar way to make it by creating a pool for the egg with chopped ham and swiss cheese. Then you pour heavy cream over all…SO good (and fattening!)

      Katie on Apr 9, 2009 @ 4:23 pm Reply
    14. 14

      I’ve been on a big poached egg and puff pastry kick as well, but hadn’t though to actually bake the egg with the pastry. Thanks for the idea.

      zested on Apr 9, 2009 @ 5:21 pm Reply
    15. 15

      Your little man is adorable. The pie looks scrumptious. Your photos are wonderful. Okay. I’m done gushing.

      Erica from Cooking for Seven on Apr 9, 2009 @ 5:25 pm Reply
    16. 16

      Cute cute cute little man! I love baby hands too! :-) That dish looks amazing as well… yum!

      naomig on Apr 9, 2009 @ 5:59 pm Reply
    17. 17

      Looks like a great recipe. Thank you. Love your recipe card as well.

      Ilene on Apr 9, 2009 @ 10:34 pm Reply
    18. 18

      Oh my goodness, I swear I can smell that wonderful ham…. I can’t wait to try this!! I wouldn’t change a thing, actually I would, I want that pie in my table right now ;)
      Love your blog! Lorena

      Lorena on Apr 10, 2009 @ 12:55 am Reply
    19. 19

      You must be an artist as well as a great chef because this is so unique and fooderiffic! I am making this for sure!

      TreehouseChef on Apr 10, 2009 @ 4:51 am Reply
    20. 20

      My kids always seem to eat better if they’re involved in making meals. This recipe looks like it could be very adaptable for their own unique tastes. It’s always such a joy (for everyone involved!) to include the kids in meal prep. BTW, the Miffy fork & spoon are adorable! Thanks for sharing, Kay!

      Niteowl Nancy on Apr 10, 2009 @ 5:08 am Reply
    21. 21

      Looks stunning and I guess it will taste good too. Must try it this weekend, no work for 4 days!

      Toffeeapple on Apr 10, 2009 @ 2:07 pm Reply
    22. 22

      That looks so good!

      Kevin on Apr 10, 2009 @ 9:44 pm Reply
    23. 23

      I’ve got to pass this recipe on to my daughter…her little guy is getting pretty fussy, but I’ll bet if he can get his hands in on this one…he’ll eat it.
      Great recipe!

      Sara on Apr 11, 2009 @ 4:37 am Reply
    24. 24

      P.S. your little man is adorable :)

      sara on Apr 11, 2009 @ 4:37 am Reply
    25. 25

      What a cool and delicious idea – can’t wait to try this out! Your son is quite a cutie. How neato that he likes cooking.

      Vickie on Apr 11, 2009 @ 10:58 pm Reply

    RSS feed for comments on this post. TrackBack URL

    Leave a comment