This open-face tart has as its foundation a buttery-flakey puff pastry which supports a nest of sweet and spicy caramelized onions. At bulls-eye center is the picture-worthy runny egg yolk waiting to ooze into your mouth upon your first bite.
Within walking distance of my grandparents’ home, in the corner of one of the most chaotic and stress inducing intersections in Royapettah, Chennai, stands a tiny street-stall bakery called Ayyappa’s. Whenever I visit, at two o’clock, Chandrika-umma (my grandma) designates someone to go to the stall to get the freshly baked veg puffs before they sell out.
These hot hand-held puff pastry pockets are stuffed with spiced vegetables and potatoes and never fail to warm my stomach and my heart. My re-invention of this after-school snack speaks to the inner millennial in me who searches for the perfect instagrammable dish to bring to brunch.
Rely on how your onions look rather than the timing of the recipe. You are looking for the onions to brown and caramelize which may take shorter or longer depending on how hot “medium heat” is for your stove.
Placing the eggs in the nest
I find that placing the egg yolk and then the egg white into the pastry gives me more control over the placement of the egg and ensures that my yolk doesn’t accidentally crack. Don’t worry if some of your egg whites overflow, you can scoop them back into the nest or remove any excess with your hands or a spoon.Print