Ingredients
- 1 sheet puff pastry (14 to 16 ounces), thawed
- 7 eggs, divided
- 1 tablespoon water
- ¼ teaspoon salt
- ¼ cup toasted sesame seeds
- ½ teaspoon five-spice powder
- ¾ cup chopped scallions
- 1 tablespoon light soy sauce
- 2 teaspoons chili oil (or more to taste)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the puff pastry to a 12×16-inch rectangle (about ⅛ inch thick). Place it on the prepared sheet and fold over the edges to create a ½-inch border.
- Beat 1 egg with 1 tablespoon water to make an egg wash. Brush over the pastry, especially the border. Poke holes in the center with a fork and score around the edge with a knife.
- Sprinkle sesame seeds on the border. Season the center with salt, five-spice powder, and half the chopped scallions.
- Bake for 20–22 minutes until golden and puffed.
- Remove from oven. Using a spoon, create six indentations across the center and crack 6 eggs into them.
- Return to the oven and bake for 6–10 minutes, depending on preferred egg doneness.
- Mix soy sauce and chili oil in a small bowl. Drizzle over baked pastry and eggs.
- Sprinkle with remaining scallions, slice into 6 portions, and serve warm.
Notes
- Use curry powder or smoked paprika instead of five-spice for a different flavor.
- Add thinly sliced vegetables like mushrooms or bell peppers under eggs before baking.
- Top with toasted nuts or seeds for extra texture.
- Make individual portions by cutting puff pastry into smaller squares before assembling.
- For runny yolks, bake for less time; for firm yolks, bake longer.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Brunch
- Method: Baking
- Cuisine: Fusion
- Diet: Halal
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 1g
- Sodium: 370mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 185mg
