Go back in time with this easy but elegant egg dish best served with a rich sauce.

Step back in time with Œufs Maillotés, an intriguing French recipe from the early 1900s that transforms simple eggs into an elegant culinary masterpiece. The name "maillotés" means "wrapped," and here, eggs are encased in buttery puff pastry, offering a delightful combination of textures. Best served with a rich sauce—such as béchamel, Mornay, or hollandaise—this indulgent, timeless dish is perfect for impressing guests with a slice of French culinary history.

 Serves 2 | Prep Time: 15 minutes | Cook Time: 15 minutes

INGREDIENTS

• 2 eggs

• 1 sheet of butter puff pastry (store-bought is fine but make sure it’s good quality to get the best result)

• 1 egg yolk, diluted with 2 tsp water (for egg wash)

• Sauce of your choice: Béchamel, Mornay, or Hollandaise

MISE EN PLACE

Ensure your pastry sheet is defrosted and stored in the fridge. Preheat your oven to 200°C (390°F). Prepare a sauce of your choice to serve with the eggs.

METHOD

1. Cook the eggs in boiling water for 5 to 6 minutes (depending on size), then transfer them to a bowl of cold water and let them sit for 10 to 15 minutes. Once cooled, carefully peel the eggs.

2. Ensure the puff pastry is cold and firm. On a clean surface, cut the pastry sheet into two rectangles, each large enough to wrap around an egg. Place one egg on a rectangle of pastry and fold the pastry over the egg, sealing the edges neatly. If the pastry doesn’t stick, brush the edges with a little water. Press lightly on the edges with the back of a knife to secure the seal and create decorative indentations. Repeat with the second egg.

3. Brush the tops of the pastry-wrapped eggs with the egg wash. Use a knife to score lines or patterns on the pastry for an elegant touch.

4. Place the wrapped eggs on a baking sheet lined with parchment paper. Bake in the preheated oven at 200°C (390°F) for about 13 to 15 minutes (depending how efficient your oven is) but basically cook the puf until the pastry is golden and puffed.

5. Serve immediately, whole or sliced in half, nestled on a bed of your favorite sauce. Garnish with your favourite herbs if desired.