• 375 g ready-rolled puff pastry
  • 4 medium free-range eggs
  • 80 g mature cheddar, grated
  • 50 g chorizo, cut into thin rounds
  • 1 tbsp chopped fresh flat-leaf parsley


  1. 1

    Preheat the oven to 200°C, fan 180°C, gas 6.

  2. 2

    Unroll the pastry, cut into 4 and prick all over with a fork. Transfer the pastry (with the baking paper still attached) to a large baking sheet and bake in the oven for 10 minutes until puffed and golden.

  3. 3

    Using a spoon, gently make a hollow in the middle of the pastry puffs and break in the eggs. Scatter over the cheese and chorizo and return to the oven for 7-8 minutes or until golden and cooked through. Serve garnished with the parsley.


    Cook’s tip: if you don’t fancy chorizo, use chopped ham or bacon instead, or to make it vegetarian, leave off altogether and add some chopped, blanched asparagus.

Nutritional Details

Each serving provides
  • Energy 2420kj 578kcal 29%
  • Fat 40.8g 58%
  • Saturates 19.1g 96%
  • Sugars 1.4g 2%
  • Salt 1.5g 25%

% of the Reference Intakes

Typical values per 100g: Energy 1361kj/325kcal

Each serving provides

33.4g carbohydrate 1.7g fibre 18.6g protein

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