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This is a variation on the old English egg-in-toast staple. When I cook with eggs I primarily use egg whites or egg beaters only. Once in awhile, however, it's fun to bake eggs in puff pastry shells. It makes a great brunch-special—especially when paired with Taylor's Baked Apple Slices. Enjoy!
 Ingredients
- 8 frozen puff pastry shells
- 8 large brown eggs, vegetarian-fed
- Salt and pepper to taste
- 1/2 cup low-fat sour cream
- 1/2 tsp dried dill weed (or other preferred seasoning)
Preparation
Preheat oven to 400 degrees F.
Place frozen puff pastry shells on a non-stick baking sheet.
Reduce heat to 375 degrees F and bake for about 20 minutes.
Take shells out of oven and remove tops, placing each next to its shell on the baking sheet.
Using a ford, gently remove and discard a bit of the soft dough from the middle.
Break an egg into the top of each puff pastry shell, being careful to avoid including any of the egg's shell.
Place back in the oven and bake another 15 minutes or so until the egg whites are done and the egg yolks almost hard. While waiting, mix sour cream and seasonings in a small bowl.
Remove puff pastry from the oven. Place a spoonful of sour cream mixture on the top of each.
Return to oven and bake another 5 minutes. Serve in individual plates with baked top beside each shell or used as a lid.
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Taylor's Recipes 
