It’s a lazy kind of Sunday. My husband and I caught colds one after the other so it’s a slow, cozy day at home. Lots of hot tea and homemade food for the soul (which includes pastries of course).
I woke up around 7am and couldn’t fall back asleep. The pitfalls of browsing food on Pinterest is that you get hungry. By 7:15, I was starving.
And so, one could say my Sunday began by preheating the oven and baking a mini cake...as quietly as possible.
One of the keys to making this egg puff pastry is getting rid of all the bubbles. All of them. It’s not an easy feat when your husband’s asleep around the corner (hohoho the mischief).
It’s a pretty easy recipe consisting of only flour, sugar, oil, and eggs. After a bit of experimenting with our oven, the cake puffed up fully. After cooling, it does shrink down, but there is nothing more glorious than seeing a perfectly round puff fresh out of the oven.
While oven was still hot, I took some our leftover roasted veggies and cracked an egg on top. I put it in the oven at 350F for about 15 minutes. The egg was still gooey inside by the time I took it out, sprinkled a bit of fresh basil and parsley, pomegranate seeds, dollops of Greek yogurt, and a squeeze of lemon.
After adding a pot of Yorkshire tea with a side of milk, it was time to wake up my husband for breakfast :). Happy Sunday!