Egg Puff Pastry with Avocado – a quick and easy tart to make for breakfast or as an appetizer.
This egg puff pastry recipe was born around the same time that I made my asparagus tart with egg and goat cheese. I guess I wanted more practice putting eggs on things and not having them slide right off the pastry. Which of course never happened to me (and by never I mean definitely).
I always have avocado around, and it is always either in the too-ripe-to-eat phase or the you-have-to-throw-this-away phase. There is hardly any in between.
Some day I want to have my own avocado tree just so I don't have this problem.
The good news is, even when your avocado is a bit soft, you can still save it by mashing it up and use it for guacamole. Or you know, something like this egg puff pastry.
All you need to do is mash up a couple avocados and mix in a little lemon (or lime) juice and pinch of salt.
First bake a thawed sheet of puff pastry (or learn how to make your own quick homemade version here). Then spread the avocado mixture over pastry as a base.
Crack some eggs, and sprinkle with paprika. I chose paprika because it's a common spice for eggs, but you can also use others such as cumin, or even red pepper if you fancy spicy things.
Carefully place the egg puff pastry back in the oven and bake another 10-12 minutes or until eggs are cooked.
Breakfast is served!
Recommended and useful items for this egg puff pastry with avocado recipe:
Egg Puff Pastry with Avocado Base
- 1 sheet puff pastry (thawed if frozen)
- 2 avocados
- 1/2 lemon or lime, juiced
- 1/4 teaspoon salt
- 1/2 teaspoon paprika (see notes)
- 4 eggs
- Preheat oven to 400°F.
- Line a baking sheet with parchment paper for puff pastry. Fold up edges of pastry about 1/2 inch around all sides to make a barrier for the eggs.
- Bake puff pastry for about 10 minutes or until lightly browned.
- (Meanwhile) In a small bowl, mash avocados with the lemon juice and salt. (Option to mix the paprika in now, or sprinkle on top after.)
- Press down center of puff pastry if it has puffed up after baking.
- Spread avocado mixture evenly over puff pastry.
- Crack open each egg and carefully place on top of pastry. (It helps to mark a shallow hole with the back of a spoon first for the eggs to stay in place.)
- Sprinkle paprika over top of pastry now (if you didn't mix into the avocado mixture earlier).
- Bake again for 10-12 minutes or until egg whites are solid and cooked.
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