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Puff Pastry Breakfast Pizza

How is everyone today? Hanging in there? Skin of your teeth kind of thing? Yeah, ditto. 🙈 Buuuuut, let’s focus on the positives, that being in this case: Breakfast. More specifically: Puff Pastry Breakfast Pizza! Puff pastry, cheddar cheese, roasted cherry tomatoes, prosciutto and a perfect baked egg on top. Served with hot sauce, fresh basil and some avo. Absolutely scrumptious. Can you tell that this totally illuminated my morning? Make thee some of this, peeps, and have what could potentially be the best part of your day! xoxo Donata


1 sheet frozen puff pastry, defrosted but still very cold

8 oz (250 g) cherry tomatoes

4 slices prosciutto or serrano ham, each cut into four equal pieces

2 cups cheddar cheese, shredded

5 eggs

Olive oil

Coarse sea salt

Freshly ground black pepper

basil leaves for garnish

Avocado slices (optional)


Preheat oven to 425 F (220 C). Place the cherry tomatoes in an ovenproof dish, drizzle generously with olive oil, sprinkle with salt and bake for about 20 minutes or until the tomatoes are soft and blistering. Remove from the oven when ready and set aside. Leave the oven on.

While the tomatoes are in the oven, make an egg wash. Whisk one egg with a tablespoon of water and whisk thoroughly. Set aside.

Roll out the puff pastry and cut into four equal rectangles. Place them on an extra piece of baking paper or silicone baking mat. Fold over about half an inch (1 cm) in each side of the puff pastry rectangles to make a frame. Repeat for the other rectangles. Fill the inside of each rectangle with half a cup of the cheddar cheese, leaving a little hollow right in the middle. Stud the cheese of each rectangle with four of the ham pieces and six or seven roasted tomatoes. Crack an egg carefully into the middle of each little cheese hollow. Brush all the edges with the egg wash. Sprinkle some coarse sea salt over the eggs.

Place onto a baking sheet and bake in the oven for about 20 minutes until the eggs have set and the puff pastry is golden brown. Crack some black pepper over the eggs. Serve sprinkled with basil leaves, hot sauce and sliced avocado on the side.

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