Parmesan and Thyme Pastry Baked Eggs with Asparagus


  • 1 package puff pastry shells (6 shells)
  • 1½ pounds asparagus
  • 1 tablespoon olive oil
  • 2 ounces Parmesan cheese
  • 6 eggs
  • 1 tablespoon fresh thyme
  • Kosher salt
  • Black pepper


Preheat your oven to 425º F.

Place the frozen pastry shells top side up on an ungreased baking sheet and bake for about 12 minutes until they are puffed and crisp, but not yet cooked through and golden brown. Remove from the oven.

While the shells are cooking, you can prep the asparagus by snapping the ends, laying it out on a baking sheet, and brushing it with oil.

Carefully cut the tops and centers from the puffed shells. Roughly grate the Parmesan cheese. Place half over the oiled asparagus. Distribute the remaining half between the six pastry shells.

One at a time, crack an egg into a small measuring cup and then pour it into a baked pastry shell. Repeat until all the shells are full. Sprinkle thyme over the raw eggs. Lightly season both the eggs and the asparagus with salt and pepper.

Place the asparagus and the shells back into the oven. Reduce the heat to 375º F and bake for 12-15 minutes, just until eggs are set. Remove from the oven and serve immediately.

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