Savory Breakfast Squares
Elegant puff pastry breakfast squares with crispy bacon and a perfectly baked egg — just 6 ingredients and 30 minutes from oven to table.
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Servings
4 squares
Calories
380/serving
Difficulty
Easy
Nutrition Per Serving
Ingredients
- 1 sheet puff pastry sheet
- 4 whole bacon strips
- 1 whole egg
- 1 tbsp water
- 4 whole eggs
- 0.25 tsp kosher salt
- 1 tbsp fresh chives
Prepare the pastry
Preheat oven to 400°F and line a baking sheet with parchment paper. Unfold the defrosted puff pastry sheet and gently roll it with a rolling pin to even out the surface. Cut it in half horizontally and vertically to create 4 equal squares. Using a knife, score a shallow 1/2-inch border along the edges of each square without cutting all the way through. Transfer to the baking sheet about an inch apart.
Add bacon and egg wash
Cut each bacon strip in half. Lay two halves diagonally across each pastry square in an X shape. Whisk together one egg with a tablespoon of water for an egg wash. Brush the exposed pastry edges with the egg wash for a golden finish.
First bake
Place the baking sheet in the oven and bake for 10 minutes until the pastry starts to puff and turn light golden.
Add eggs and finish baking
Remove from the oven. Using the back of a spoon, gently press down the center of each square to create an indentation. Crack one egg into the center of each square and sprinkle with salt. Return to the oven and bake for 10 more minutes until the pastry edges are deeply golden and the egg whites are set.
Garnish and serve
Remove from the oven and garnish with chopped chives. Serve immediately while the pastry is hot and crispy.
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Open in AppTips & Variations
- Score the border but don't cut all the way through — this creates a natural crust wall
- For a runny yolk, reduce the second bake by 2 minutes; for fully set, add 2 minutes
Frequently Asked Questions
- Can I use turkey bacon?
- Yes, turkey bacon works well. Pre-cook it slightly since it's thicker and may not crisp as fast.
- How do I keep the egg from running off?
- The scored border creates a natural well, and pressing down the center after the first bake gives the egg more room.
- Can I prep these the night before?
- You can cut and score the pastry ahead, but add the egg just before the second bake for best results.
Recipe inspired by the original at fettysfoodblog.com. Ingredients and factual cooking data extracted; instructions independently written.
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