Ham, Egg and Spinach Vol-au-vents

Vol-au-vents are hollow cases made of puff pastry. The name means “puff of wind” or “blown by the wind” and make a popular entrée with a savory filling.  For a fresh breakfast or brunch, these egg, ham and spinach-filled vol-au-vents can be really satisfying. When served with salad, they can be enjoyed as light lunch. How versatile!Ingredients


1.   Preheat oven to 180C degrees. Melt butter in a small saucepan. Stir in plain flour until smooth. Whisk in milk and stir over medium heat until sauce boils and thickens. Stir in gruyere cheese.

2.   Fill each case with 30g ham and 1/4 cup shredded spinach. Make a hollow in spinach and crack one egg into each. 3.   Cover with cheese sauce.4.   Bake for 10-15 minutes until hot and egg is cooked. Serve with green salad for a light lunch. Enjoy!Recipe adapted from Fresh Woolworths magazine.

This entry was published on April 4, 2012 at 12:43 am. It’s filed under baking, cooking, food, Quick Meals, recipes and tagged , , , , , , , , , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

8 thoughts on “Ham, Egg and Spinach Vol-au-vents

  1. Wow wow wow wow… Wow

    Unbelievable Raz


  2. Very pretty. I have not made those since cooking school. Very old school but new at the same time. Lovely post. I think this is my favorite.

  3. this looks soooooooo delicioussss!!

  4. These look fantastic! Thanks for sharing!

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