Recipe Background
Brunch Cups combine flaky puff pastry and savory fillings, perfect for any gathering.
Throwing a brunch for my brother’s first housewarming was a milestone for both of us. As the sun streamed through the new kitchen windows, I knew I wanted something that felt as welcoming as the space itself. The idea of creating portable little egg pockets emerged from my lifelong love of hosting—fueled by a well-stocked pantry. Puff pastry practically flies off my shelves, making it the perfect vehicle for buttery, flaky indulgence. As my brother maneuvered the unpacking chaos, I whisked together a savory Swiss cheese sauce, noting how the cheese melted perfectly into the creamy base. This dish needed to pack flavor in every bite, and the precision in rolling out that pastry to just the right thinness played a vital role in its eventual crispness.
Hosting everyone under one roof for the first time, I poured my love into each egg-filled pastry cup, crowned with diced ham for a touch of heartiness. A strategic dash of salt and pepper to taste—ensuring just the right balance without overloading the senses—became a non-negotiable step. Given my track record of entertaining, extra chopped chives were on hand to lend their fresh green pop. Remember to let the cups cool just a tad for seamless serving; nobody wants a burnt tongue amidst joyful reunions. That morning was about more than just food; it was setting the tone for years of memories to come.
Ingredients
For the cups:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 3/4 cup Swiss cheese shredded
- 1/4 teaspoon salt
- 1 (17.3-ounce 2-count) box puff pastry dough
- 19 eggs divided
- 2 cups ham diced
Optional toppings:
- chives to taste, chopped
- salt to taste
- pepper to taste
Directions
- Preheat the oven to 375 degrees F.
- Melt the butter in a small saucepan over medium heat.
- Add the flour and whisk to combine. Pour in the milk, a little at a time, whisking after each addition.
- Bring the milk mixture to a simmer, whisking until it thickens.
- Take the milk mixture off the heat and stir in the cheese.
- Season the milk mixture with 1/4 teaspoon of the salt and set it aside.
- Using a rolling pin, roll out the puff pastry sheets until they are about 1/8-inch-thick.
- Cut each pastry sheet into 9 equal squares, making 18 total.
- Line each well of a muffin tin with 1 of the puff pastry squares, pressing it firmly to the bottom and sides. The edges should come just over the top of the muffin tin.
- Fill each of the pastry cups with a spoonful of the reserved cheese sauce.
- Using 18 of the eggs, crack 1 egg into each of the pastry cups and sprinkle the diced ham over the top of each of the eggs.
- In a small bowl, lightly beat the remaining egg, then brush the exposed portions of the puff pastry with the egg wash.
- Bake until the eggs in the pastry cups are set, about 10-15 minutes.
- Sprinkle the cups evenly with the chives, the remaining salt, and the remaining pepper.
- Serve warm.
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