Eggs Baked in Pastry with Salmon and Mornay Sauce

Ingredients

1 10x10-inch sheet puff pastry dough (Pepperidge Farm works well)
Soft butter or cooking spray
1/4 pound skinless salmon fillet, cut into four equal chunks
4 medium eggs
2 teaspoons melted butter, divided
2 teaspoons heavy cream, divided
1/2 teaspoon kosher salt, divided
Freshly ground black pepper, to taste
Mornay Sauce (see below)
Garnish: chopped chives and freshly ground black pepper

Instructions

Set a rack in the top third of oven and preheat to 400°. Thaw puff pastry dough according to manufacturer’s directions. Butter the four corner cavities of a standard-size muffin tin or apply cooking spray. Cut dough into four equal squares (5x5 inches each) using a sharp knife in a rocking motion through dough.

Lay one pastry square centered over a corner cavity of the muffin pan. Lift the four points of the pastry dough while you push the dough firmly into the bottom of the cavity. Fold the sides where they overlap and arrange the points like flower petals. Repeat with the remaining dough squares in remaining corner cavities.

Into each puff pastry cavity, place one piece of salmon. Crack 1 egg over each, then top each with ½ teaspoon melted butter, ½ teaspoon heavy cream, ⅛ teaspoon salt, and a half grind of black pepper. Place in oven on top rack. Bake until pastry has puffed and turned golden and egg whites are no longer translucent, about 25 to 30 minutes.

During the last 15 minutes of baking, make the sauce.

To serve, pool equal amounts of sauce onto four warmed luncheon plates, set pastries atop sauce, and garnish with chives and pepper.

Mornay Sauce

Yield: 

4 servings

Course

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