Egg & chorizo pastry cups

These little breakfast bites are the ideal finger food which makes them perfect for a brunch or mid-morning celebration.

INGREDIENTS

• 1 roll puff pastry
• 12 thin chorizo slices
• 13 eggs
• 12 pinches cracked black pepper
• 12 pinches sea salt

METHOD

PREHEAT oven to 200ºC. Lightly grease a 12-hole muffin tray with non-stick cooking spray.

ROLL pastry out on a lightly floured surface until about 1 cm thick. Use a 10 cm cookie cutter to cut out 12 circles. Lightly press the circles into each muffin hole.

WHISK 1 egg in a bowl and lightly brush the edges of the pastry with the beaten egg. Place pastry cups in the freezer for 10 minutes to firm up.

BAKE for 10 minutes. Remove from the oven and allow to cool slightly.

CRACK 1 egg into each pastry cup and top with a slice of chorizo and cracked black pepper. Sprinkle with sea salt and bake for 7-10 minutes until the whites have set but the yolks are still slightly runny.

TIP: The pastry cases can be baked the day before and kept in an airtight container ready to be filled and cooked in the morning.

ALSO SEE SMASHED AVOCADO AND POACHED EGGS ON SPINACH SODA BREAD

Smashed avocado and poached eggs on spinach soda bread