Name: Puff Pastry Caviar Egg Cups
Prep time: 10 min
Cook time: 2 min
Total time: 12 min
Ingredients: 2 large eggs; 2 tbsp milk or double cream / heavy cream; 1 tbsp unsalted butter; 1 pack (270g / 9.5oz) puff pastry cups, prepared as per package directions; 2 tbsp caviar; 2 tbsp crème fraîche (optional); 2 tbsp fresh chives, finely chopped

These Puff Pastry Caviar Egg Cups are an easy and elegant appetizer perfect for any occasion. Flaky pastry cups are filled with creamy scrambled eggs and topped with rich caviar, tangy crème fraîche, and fresh chives. They’re quick to make yet luxurious, and you can swap the caviar for smoked salmon or trout roe for a twist!

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Ingredients Needed

2 large eggs
2 tbsp milk or double cream / heavy cream
1 tbsp unsalted butter
1 pack (270g / 9.5oz) puff pastry cups, prepared as per package directions
2 tbsp caviar
2 tbsp crème fraîche (optional)
2 tbsp fresh chives, finely chopped

How To Make Puff Pastry Caviar Egg Cups

Beat the eggs and milk: In a small bowl, whisk the eggs with milk or cream.
Cook the eggs: Melt butter in a small (20cm / 8-inch) skillet over low heat. Add the egg mixture and cook, stirring often, until just set (about 2 minutes).
Fill the pastry cups: Spoon the scrambled eggs into the baked pastry cups.
Top and serve: Add caviar, a dollop of crème fraîche (if using), and sprinkle with chives. Serve immediately.

Recipe Tips

Use low heat for the eggs: Cooking on low heat keeps them soft and creamy instead of dry. Stir constantly for the best texture.
Bake pastry cups fresh: Prepare them just before filling so they stay crisp and flaky.
Don’t overfill: A small amount of egg mixture is enough to keep the pastry light and balanced.
Use chilled caviar: Cold caviar adds the best texture and flavor contrast to the warm eggs.
Garnish just before serving: Add chives and crème fraîche at the last moment to keep everything fresh and vibrant.

How To Store Leftovers?

Let the leftover Puff Pastry Caviar Egg Cups cool to room temperature. Store them in an airtight container in the fridge for up to 1 day. The pastry may soften, so it’s best to eat them fresh.

Nutrition Facts

Serving Size: 1 cup (1 of 24 servings)

Calories: Approximately 80
Total Fat: 5g
Saturated Fat: 2g
Total Carbohydrate: 6g
Dietary Fiber: 0g
Sugars: 0g
Protein: 2g

Puff Pastry Caviar Egg Cups

Author: Emily Carter Cooking Method:Stovetop Cuisine:American Courses:Appetizers

Difficulty:BeginnerPrep time: 10 minutesCook time: 2 minutesRest time: minutesTotal time: 12 minutesServings:24 servingsCalories:80 kcal Best Season:Suitable throughout the year

Description

Ingredients

2 large eggs
2 tbsp milk or double cream / heavy cream
1 tbsp unsalted butter
1 pack (270g / 9.5oz) puff pastry cups, prepared as per package directions
2 tbsp caviar
2 tbsp crème fraîche (optional)
2 tbsp fresh chives, finely chopped

Instructions

Beat the eggs and milk: In a small bowl, whisk the eggs with milk or cream.
Cook the eggs: Melt butter in a small (20cm / 8-inch) skillet over low heat. Add the egg mixture and cook, stirring often, until just set (about 2 minutes).
Fill the pastry cups: Spoon the scrambled eggs into the baked pastry cups.
Top and serve: Add caviar, a dollop of crème fraîche (if using), and sprinkle with chives. Serve immediately.

Notes

Use low heat for the eggs: Cooking on low heat keeps them soft and creamy instead of dry. Stir constantly for the best texture.
Don’t overfill: A small amount of egg mixture is enough to keep the pastry light and balanced.
Use chilled caviar: Cold caviar adds the best texture and flavor contrast to the warm eggs.
Garnish just before serving: Add chives and crème fraîche at the last moment to keep everything fresh and vibrant.

Keywords:Puff Pastry Caviar Egg Cups