Delicate baked eggs make a delightful breakfast or brunch entre. Especially when served in flaky puff pastry and topped with a dill and sour cream sauce.
4 frozen puff pastry shells
4 large eggs
1/4 cup sour cream
1 (2 ounce) can sliced mushrooms, drained
1/4 teaspoon dill weed
1/4 teaspoon salt
Bake shells according to package directions. Do not overbake.
Reduce oven temperature to 375F (190C). Carefully remove center of tops and soft pastry underneath. Set aside*.
Break and slip 1 egg into each shell. Continue baking until egg whites are almost set, about 14 to 15 minutes.
Meanwhile, stir together sour cream, mushrooms, dill weed and salt until well combined.
Remove shells from oven. Spoon 2 tablespoons of the sour cream mixture over each egg. Continue baking until hot, about 3 minutes.
Makes 2 servings.
*Bake tops alongside filled shells and serve as lids or accompaniments, if desired.