You guys know me too well. Between my Southwestern Bacon BBQ Pizza, Cheese Fries, Stuffed Avocados, and Breakfast Bowls, you know I am big on those spiced up and intense flavors, so these Southwestern Egg In A Hole goodies are sure to be as delightful to you as they are to me!
I really love the simplicity of this recipe. All you need are few simple ingredients, and some Pepperidge Farm® Puff Pastry Sheets. It’s the perfect breakfast, lunch, dinner, or snack, whatever floats your culinary fancy!
One of things I always have to remind others, as well as myself, when it comes to making this dish: prick that dough! You want to be sure that the puff pastry deflates in the middle so you can add the egg and toppings. I score a nice ring around the edge so that part stays light and fluffy and nomilicious.
I used some Monterey Jack cheese in this recipe, but I added it to the cups before the eggs, one, because it looks cool (LOOK AT IT), and two, because I add some cotija cheese at the end, so it’s a bit of a layered effect with one cheese on the bottom and one on the top.
After the eggs are cooked, I then top them with a little salt, pepper, avocado, and my husband’s famously spicy chile.
It’s literally also the simplest thing to make. Ever. It’s just four roma tomatoes, two serrano peppers, and a couple garlic cloves roasted on a comal til nicely charred and then popped in a blender with a smidge of salt and whizzed up until amazeballs.
It’s so spicy, guys. You can definitely go the route of salsa if you can’t handle the heat, but I have to tell you, the chile really elevates this recipe to the next level. Do not skimp on those peppers.
How about we make this Southwestern egg in a hole, yes?!
For the Chile
- 4 Roma Tomatoes
- 2 Serrano Peppers
- 2 Garlic Cloves peeled
- Kosher Salt to taste
For the Main Dish
- 1 Sheet Pepperidge Farm® Puff Pastry thawed
- 1/2 C Monterey Jack Cheese shredded
- 4 Eggs
- 1/2 C Tomatoes diced
- 1/2 Avocado diced
- 4 Tbsp Chile
- 1/2 C Cotija Cheese
- Kosher Salt to taste
- Pepper to taste
- Preheat comal to medium high, then add the roma tomatoes, serrano pepper, and garlic cloves to the dry skillet and let char until blackened, turning occasionally, around 5 minutes. Add to a blender and pulse until smooth. Season with salt as necessary. Set aside
- Preheat oven to 400 degrees. Cut the puff pastry into four large circles, roughly 4-5 inches in diameter. Leaving a 1/4 inch border, score the puff pastry, then prick the middle with a fork. Place on a parchment lined baking sheet and bake for 10 minutes.
- Press down the middles of each puff pastry round if needed, then divide the monterey jack cheese between the rounds. Crack one egg into each hole, then place back in the oven for 10-15 minutes or until the egg whites have set. Top each egg in a hole with diced tomato, avocado, cotija cheese and 1 tablespoon of the chile. Sprinkle with salt and pepper and serve immediately.