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Friday, July 13, 2012

Breakfast at Victory's No. 4 >> Egg puff pastries with bacon and cheese


I love the ease of being able to throw a dish in the oven and not be stuck hanging out in the kitchen tending to a stove. This was the case with these egg puff pastries which I prepped the night before and threw in the oven for a few minutes the next morning. I got to go lay back in bed for a bit while mouth-watering scents of bacon and cheese filled the house. I must say, I had to hold myself back from devouring Matt's portion, they were that good. If you end up making this breakfast, it might be a good idea to make extras as they go quick.

Photos by me

Adapted from Chicken and Egg
Serves 4
1 sheet frozen puff pastry
5 eggs
4 ounces slab bacon or thickly sliced bacon, cut into 1/2 inch pieces
1/4 cup heavy whipping cream
8 tablespoons shredded Parmesan cheese
1/2 teaspoon Dijon mustard
1/8 teaspoon salt
1/4 cup grape tomatoes, halved lengthwise
1/4 cup sliced green onion (green part only)

Thaw the puff pastry according to the package directions. Line a baking sheet with parchment paper. Roll out the pastry on a lightly floured surface to a 12-inch square. Cut into four squares. Trim each square to about 5 1/2 inches. Place in the baking sheet.

Fold over and press 1/2 inch on each edge of the squares to form a rim. Using a fork, prick each pastry square inside the rim every 1/2 inch to keep the center of the pastry from puffing up. Whisk 1 of the eggs in a small bowl until frothy. Brush the pastry squares with the egg. Cover and refrigerate for 15 minutes.

Meanwhile, preheat the over to 425F. Cook the bacon in a medium skillet over medium heat for 6 to 8 minutes or until browned, stirring frequently. Drain on a paper towel-lined plate. Stir together the cream, 6 tablespoons of the cheese, the mustard, and pepper. Spread over the center of the puff pastry squares.

Bake for 8 to 10 minutes or until light golden brown. If the center has puffed, prick with a fork to deflate. Crack the remaining 4 eggs into small cups and pour one into the center of each tart shell. Sprinkle the eggs with the salt. Scatter the bacon over the eggs and arrange the tomatoes over the egg whites. Sprinkle the remaining 2 tablespoons of cheese over the egg whites and tomatoes. Top with green onion.

Bake for an additional 5 to 7 minutes or until the tart is golden brown, the egg whites are firm, and the egg yolks are soft.

Note: Much of the assembly of these tarts can be done the day before. The puff pastry squares can be prepared and refrigerated overnight. The bacon can be browned the day before and stored in the refrigerator, and the cream mixture can be prepared and refrigerated overnight too. This way you have a little extra time to enjoy your morning with your loved ones. Hope you have a wonderful weekend. -xo

4 comments:

  1. It's only 2:30 in the morning, but I already know what I want for breakfast. :)

    ReplyDelete
  2. Although I'm vegan, this is great breakfast inspiration. I have puff pastry that needs to be used. I think I'll make a breakfast-related food (but with tons of veggies).

    ❤ It's Carmen

    ReplyDelete
    Replies
    1. Carmen, that sounds delish! Veggies are my weakness

      Delete

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