Quick pesto, egg and cheese puffs

An idea for a weekend breakfast: made with ready-rolled pastry, these puffs take about half an hour.

Ingredients

• puff pastry (unleavened) — 500 g
• pesto — 4 tsp
• eggs — 4 small
• hard cheese — 50 g
• pepper — to taste

Method

1. Thaw the pastry. Divide it into 4 even squares, rolling them out a little if needed.
2. Put pesto in the centre of each square.
3. Crack an egg on top. Work carefully — some of the excess white can be left in the shell.
4. Fold the edges of the pastry over neatly. Brush the surface with egg white.
5. Season with pepper and sprinkle with cheese.
6. Bake in an oven preheated to 180°C for 20 minutes.

Tips

• The puffs rise a lot and then sink again — that is normal.