Roasted Red Pepper & Baked Egg Galettes
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Baked Egg Galettes with roasted red peppers and onions. The peppers and onions are roasted then baked on top of puff pastry with an egg in the center. These galettes are perfect for breakfast, brunch, or dinner!
Brinner. That’s right. As in, breakfast for dinner.
I have a new obsession with eating anything breakfasty for my last meal of the day. Psst. We’re not counting midnight snacks. The snacks that are eaten in the dark with my face in the refrigerator shouldn’t count. What am I eating you ask? Things like this cold out of the tupperware container. Friends don’t count midnight snacks eaten by other friends. <— First rule of friendship right there. Therefore, those do not count. And neither does this.
But on a more serious note, I take my breakfast very seriously. And I take breakfast made for dinner even more seriously. I love thinking up new ways to use eggs for breakfast or brunch recipes. Quiches, migas, and scrambled eggs are just a few of my favorite breakfast food items.
That’s before I discovered these baked egg galettes. These are definitely topping the list now. Buttery puff pastry smeared with a hint of sour cream and topped with roasted red peppers and onions and an egg right in the center. Yum!
We love to have these baked egg galettes for dinner with a side salad but they would also be the star of a brunch buffet. The best part about this baked egg recipe is that you can prepare the roasted peppers ahead of time and bake these babies off just before sitting down to eat.
The puff pastry squares just need a quick egg wash and a small dollop of sour cream then simply make a halo or ring out of the peppers and into the oven they got for about 12-14 minutes then add an egg in the center and finish it off for another 7 minutes in the oven. So while everyone’s chit-chatting over their first cup of coffee [or mimosas] you could pop these babies out like the good host you are, serving up warm egg galettes instead of scrambled eggs out of a chafing dish. <– pro status right there.
A few last notes:
Eggs. If you prefer your eggs a little more runny, you can under-bake them a little. These are perfectly cooked with the yolk also being cooked, not runny or super firm, just right. Instead of the 7 minutes you could bake for 5 with the egg on top, that should ensure a slightly runnier egg yolk.
Seasoning. The seasoning for this recipe are quite simple. I don’t like a whole bunch of spice first thing in the morning so we’re keeping it pretty simple with some ground coriander, ground cumin, dried thyme, salt and pepper. That doesn’t mean you can’t serve these breakfast galettes with some hot sauce on the side. Or even add in a pinch or two of some red pepper flakes right into the seasonings.
Puff Pastry. Make sure to use a good quality puff pastry sheet. You can purchase 6-6 inch squares or buy a large sheet and cut them yourself. I used a sheet that was 10×15 and just cut them into6 pieces, which left me with 5 inch squares but it’ll work just the same.
How perfect are these for a Sunday brunch?
Roasted red peppers and onions:
- 1 large red pepper, halved, seeded, and cut into about 1/2 inch strips
- 10-12 baby sweet peppers, cut into 1/2 inch strips (see note)
- 1 large red onion, halved and cut into 3/4 inch thick slices
- 1/2 teaspoon dried thyme
- 2 teaspoon ground coriander
- 2 teaspoons ground cumin
- salt and pepper
- 6 tablespoons olive oil
- 3 tablespoons flat leaf parsley, chopped
- 1 1/2 tablespoon cilantro, chopped
- 3 tablespoons sour cream
- 6 - 6 inch squares of puff pastry, cold
- 6 large eggs + 1 egg lightly beaten
- For the roasted veggies. Position a rack in the center of the oven and preheat the oven to 400ºF. In a large bowl, combine the red peppers, sweet peppers, red onions, and toss in the thyme, coriander, cumin, salt and pepper, along with the olive oil. Toss to coat. Spread out on a baking sheet and allow vegetables to roast for 30-35 minutes stirring every 10 minutes. The veggies should be soft but not chard. Remove from the oven and mix in half of the parsley and all of the cilantro. Turn up the oven temperature to 425ºF.
- Assembling the galettes. Prick the squares of puff pastry with a fork and place them on a silicone or parchment lined baking sheet. I could fit all 6 on one sheet, if you can't, use 2 baking sheets. Brush the puff pastry with the beaten egg mixture. Spread 1/2 a tablespoon of sour cream on each square. Top with 1/6 of the pepper mixture on top of sour cream, leaving a small gap near the border so the edges can rise, also leave a well in the center for the egg later on.
- Bake the galettes for 14 minutes. Crack an egg into the well in the center of each galette and return to the oven to cook for 5-7 minutes or until the eggs are set. For slightly runnier eggs, bake for 5. Sprinkle with additional salt and pepper along with remaining parsley. Serve immediately drizzled with a little additional olive oil, if desired.
- If you can't find baby sweet peppers where you live, just use an additional red pepper.
- If you cannot find previously cut 6 inch squares of puff pastry, use a 10x15 sheet and cut it into 6 equal pieces to yield 5 inch squares.
- After the veggies are roasted, they can be kept at room temperature for 1-2 hours until galettes are assembled. Alternately, you can store the veggies in an air-tight container and bring them back to room temperature on the counter for 1 hour prior to assembling galettes.
- Recipe slightly adapted from - Jerusalem: A Cookbook
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