Fancy up your breakfast or brunch with these individually portioned baked egg and red pepper galettes.
My birthday was last week, and I even had the day off—well, sort of. It was technically a day off from clinical duties, but I spent it studying for my Medicine shelf exam, so it felt like the opposite of a break. Still, the exam is done now, and I got to enjoy what we in third year call a “golden weekend”: a free weekend between rotations with no studying required.
To celebrate properly, I hosted a relaxed brunch yesterday with a few friends, their babies, and lots of tea. After eight intense weeks of rotations, I wanted the menu to be simple, elegant, and genuinely delicious. The star of the meal was these baked egg and red pepper galettes—easy to assemble, impressive to serve, and full of flavor.
Each galette starts with a flaky puff pastry square spread with a thin layer of mascarpone, then topped with cumin- and coriander-spiced roasted red peppers and onions. The vegetables are roasted until soft and sweet, then arranged to leave a small well in the center for a just-baked, runny yolk. The combination of buttery pastry, creamy mascarpone, and savory roasted vegetables is irresistible.
We served the galettes alongside sage- and rosemary-roasted skillet potatoes and whole wheat blueberry muffins, creating a brunch spread everyone enjoyed. One of the best parts of hosting was that most of the work could be done ahead of time. With the vegetables roasted and the pastries prepared in advance, I wasn’t running around when guests arrived. That left plenty of time for catching up, gossiping, and savoring the relaxed morning together.
We lingered on the couch afterward with mugs of tea, enjoying the slow, easy pace of a Saturday morning. I’m a longtime tea drinker, and having a selection of black and herbal varieties complemented the meal and the cozy atmosphere. That quiet time with friends and good food was exactly what I needed to recharge before starting an eight-week surgery rotation.
These galettes are ideal for a weekend brunch or a special breakfast. They’re simple to prepare, easily scaled for guests, and can be mostly prepped ahead so you can enjoy the company rather than spend the morning in the kitchen.
- 4 red bell peppers, seeded and cut into 1/2-inch strips
- 2 medium onions, cut into 3/4-inch wedges
- 4 thyme sprigs, leaves removed
- 1 1/2 tsp ground coriander
- 1 1/2 tsp ground cumin
- 6 tbsp olive oil
- 1 lb all-butter puff pastry
- 4 tbsp mascarpone
- 4 large eggs
- salt and black pepper, to taste
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the red peppers, onions, thyme leaves, coriander, cumin, and olive oil. Spread the mixture on a parchment-lined baking sheet and season with salt and black pepper. Roast for about 35 minutes, until the vegetables are soft, slightly caramelized, and a bit crispy at the edges. Taste and adjust seasoning; set aside.
- Roll the puff pastry into a 12-inch square and cut into four equal squares. Spread 1 tablespoon of mascarpone on each square. Divide the roasted vegetables among the squares, leaving a border around each edge and creating a shallow well in the center for the egg.
- Bake the pastry squares for 14 minutes. Remove from the oven and carefully crack an egg into the center of each vegetable well. Return to the oven and bake an additional 7–9 minutes, or until the egg whites are set and the yolks are still slightly runny. Serve warm, seasoned with additional salt and pepper if desired.
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are my own.