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Easter Brunch - Cheesy Puff Pastry Baked Eggs with Lemony Hollandaise

Golden puff pastry shells filled with a layer of cheddar, topped with a oozy egg and drizzled with the best Hollandaise sauce – the perfect Easter brunch!

If I had to choose a favorite meal category, it would probably be breakfast or brunch. I could eat eggs, hash browns, pancakes and waffles for ANY meal. Pancakes for dinner? Yes, please!

Eggs are at the top of my list for brunch food, and with good reason. They are endlessly customizable and versatile! I wanted to make sure to share this recipe with you today because:

  1. Easter is Sunday, and if you’re like me, planning a big elaborate meal after a busy week is the last thing on your mind

  2. This is the perfect minimal ingredient, minimal clean up recipe. The eggs themselves are only 3 ingredients!

  3. Low stress – you can get these babies in the oven within 15 minutes with only a few steps from start to finish. And if the Hollandaise is too much to think about, don’t worry about it! The yolk can make enough of a delicious sauce by itself. Just don’t forget the parsley as the finishing touch!

I absolutely love this recipe – sophisticated, easy, and SO GOOD. The puff pastry is lightly crispy and golden, the egg yolk is perfectly runny, and the hollandaise with the hit of lemon brings everything together in one cheesy, savory, mouthwatering bite.

Whether you’re making this for Easter or just for a weekend breakfast with family or friends, this dish is a must-make!

Cheesy Puff Pastry Baked Eggs with Lemony Hollandaise

Serves 4


For the eggs -

1 sheet of puff pastry, thawed

2 ounces Cheddar cheese

4 large eggs

For the Hollandaise –

2 large egg yolks

2 teaspoons lemon juice

4 tablespoons unsalted butter, melted

Pinch of cayenne pepper

Pinch of salt

To serve -

Freshly chopped parsley


  1. Preheat oven to 400 degrees. Cut four 4-1/2 inch circles out of the sheet of puff pastry, and place the circles onto a baking sheet lined with parchment paper or a silicone baking mat.

  2. Make a border ¼ inch from the edge of the puff pastry. Prick the centers of the puff pastry with a fork. Refrigerate the puff pastry circles for 10 minutes.

  3. Bake the puff pastry circles for 8 minutes, or until the edges have puffed up. If the center has puffed up as well, gently push down the center using a spoon.

  4. Add ½ ounce of Cheddar cheese to each of the puff pastry shells. Crack one egg into each of the shells. Bake in the 400 degree oven until the whites are cooked, about 12 minutes. Let cool for a few minutes before serving.

  5. To make the Hollandaise sauce – place the egg yolks and lemon juice into a medium size bowl, and whisk until thickened and doubled in size, about 1 minute.

  6. Bring a saucepan halfway filled with water to a simmer. Place the bowl on top of the pot of simmering water; do not let the bottom of the bowl touch the simmering water.

  7. Whisk the egg yolk mixture rapidly, and very slowly drizzle in the melted butter, whisking the entire time. After all of the butter has been added, continue to whisk until the sauce has thickened and doubled in volume.

  8. Remove from heat, and whisk in cayenne and salt. Cover until ready to serve; if the sauce gets too thick, whisk in a couple drops of warm water.

  9. To serve – drizzle the Hollandaise sauce over the puff pastry eggs, and sprinkle with freshly chopped Parsley.



1. Make sure you use parchment paper or a silicone baking mat for the puff pastry; otherwise, the pastry will stick and it will be a mess!

2. I like a to use a cookie cutter to make the border for the puff pastry.

3. You could also add some sliced deli ham, and havarti could be substituted for the cheddar for a sharper cheese flavor.

Hollandaise recipe adapted from Tyler Florence

See the full how-to video here:

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