Go Back Email Link
–+ servings
Egg puff recipe

Egg Puff Recipe

Olivia Abramson
These buttery, crispy, savory Indian-spiced egg puffs are the perfect treat to spice up your next breakfast. Delicate pastry dough wraps around this Indian veggie and spice blend, all topped with a hard boiled egg and baked to golden brown perfection.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast
Servings 8
Calories 240 kcal

Ingredients
  

  • 1 container pre-made pastry dough
  • 4 hard-boiled eggs
  • ½ medium sized yellow onion diced
  • 2 small carrots or 1 medium carrot peeled and grated
  • 2 tbsp tomato paste
  • 3 cloves garlic minced
  • ½ inch ginger peeled and minced
  • 1 tsp coriander
  • 1 tsp Garam masala
  • ½ tsp chili powder
  • ½ tsp turmeric
  • 2 tbsp oil for sauteeing
  • 1 raw egg mixed (optional)
  • salt to taste

Instructions
 

For hard boiled eggs:

  • Put a pot of water to boil.
  • Once the water has boiled, gently place your eggs in the pot.
  • Let cook for 10-12 minutes, then drain out the water.
  • When eggs have been drained, submerge in ice water and let sit for several minutes.
  • Once eggs are cool enough to touch, peel, slice in half, sprinkle with a dash of salt, and set aside.

For the Indian vegetable and spice blend:

  • Put a pan to medium high heat and add oil for sauteeing.
  • Add in your onion, carrot, ginger and garlic to the pan, let cook until fragrant and the onion is translucent, about 4-5 minutes.
  • Stir in tomato paste and spices.
  • Let simmer for 2-3 minutes, adjust seasonings if necessary.
  • Turn off the burner and set the veggie mix aside.

For the pastry dough:

  • Remove the pastry dough from the freezer about 45 minutes before you want to assemble your egg puffs.
  • Once thawed, lay out over a large cutting board and slice 8 4.5”x4.5” squares.
  • Place each square on a baking sheet lined with parchment paper.

To assemble egg puffs:

  • Preheat oven to 400°F.
  • In each square, place 2 tablespoons of your Indian veggie mix into the center, do not press down on the veggies.
  • On top of each dollop of veggies, place 1 half egg face down. Gently press each egg into the veggie mix.
  • Bring all 4 corners of each square to the center until they touch, then pinch them together.
  • Brush each egg puff with optional egg wash.
  • Bake for 18-20 minutes, or until the dough is golden brown.

Nutrition

Calories: 240kcalCarbohydrates: 20gProtein: 5gFat: 16gSaturated Fat: 5gCholesterol: 90mgSodium: 150mgFiber: 1g
Keyword breakfast, brunch, eggs
Tried this recipe?Let us know how it was!