My inspiration when creating a dish comes from the fresh ingredients I have on hand. Family members play an important part in motivating me too and I prefer to surprise them from the first meal of the day. Instead of serving the normal scrambled eggs and bacon with toast, I decided to nestle it in decorative puff pastry shells. Topped with cheese, baked and served. A treat to the eyes and party in the mouth with the soft eggs, salty bacon and cheese along with the flaky pastry. This elegant breakfast is definitely unique, nutritious and delicious.
Puff pastry now is readily available at supermarkets. Versatile, used in the preparation of sweet and savoury dishes. It’s buttery, light, flaky texture compliments various fillings. The puff pastry shells can also be stuffed with chicken and cheese. Alternatively, either vegetables, paneer or any meats, as desired. Perfect as a snack or appetizer for a party. Appealing, impressive, tempting and enjoyed by all, young and old.
Puff pastry now is readily available at supermarkets. Versatile, used in the preparation of sweet and savoury dishes. It’s buttery, light, flaky texture compliments various fillings. The puff pastry shells can also be stuffed with chicken and cheese. Alternatively, either vegetables, paneer or any meats, as desired. Perfect as a snack or appetizer for a party. Appealing, impressive, tempting and enjoyed by all, young and old.
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Egg, Bacon & Cheese Pastry Puffs
(Yields 8)
Ingredients:
1 pack of bacon strips (500 grams)
6 eggs
1/4 cup milk
1 cup shredded cheese
freshly cracked ground pepper
2 tablespoons butter
spring onion greens (for garnishing)
salt
Method:
Cut strips of bacon into half inch pieces. Place in a deep pan, cook until crisp. Drain on absorbent paper towels.
Note:
Beat eggs with milk, pepper powder and salt. Mix in pieces of bacon.
On medium heat, melt butter in a nonstick skillet. Add the egg mixture and with a spatula, pull eggs to the centre of the pan. This allows any excess liquid to flow out to the circumference. Move eggs with the spatula until cooked and set. Remove into a plate.
Note:
Pastry
Ingredients:
1 box of Tenderflake puff pastry (397 gms containing two blocks - available in Canada) or frozen puff pastry sheets (defrosted before use)
1 egg (lightly beaten for egg wash)
Method:
Preheat oven to 400 F or 200 C.
On a lightly floured surface, roll each block of puff pastry into 10-inch x 10-inch square. Cut this large square into 4 equal squares.
Half an inch from edges of each square, make two L-shaped cut on opposite sides from each other. Ensure not to cut till the very end. Brush the edges with egg. Then, lift the outer corners of each square and bring on the opposite sides of the square. Press edges together to seal. With a fork, prick the centre of the square and brush the edges with egg. Transfer on a baking sheet lined with silpat or parchment paper. (Refer to the above pictures.)
Continue with remaining squares and second block of pastry. In total, you should have 8 squares.
Bake prepared squares for 10 minutes.
Remove from the oven and gently press down any puffed centre with the back of a spoon. Fill with egg mixture, topped with cheese. Then, bake for an additional 5 to 8 minutes until cheese has melted and pastry edges are golden brown.
Serve garnished with spring onion greens.
Note:
(Yields 8)
Ingredients:
1 pack of bacon strips (500 grams)
6 eggs
1/4 cup milk
1 cup shredded cheese
freshly cracked ground pepper
2 tablespoons butter
spring onion greens (for garnishing)
salt
Method:
Cut strips of bacon into half inch pieces. Place in a deep pan, cook until crisp. Drain on absorbent paper towels.
Note:
- The deep pan prevents the fat from jumping out and ruining the cooktop.
- Low sodium bacon was used.
Beat eggs with milk, pepper powder and salt. Mix in pieces of bacon.
On medium heat, melt butter in a nonstick skillet. Add the egg mixture and with a spatula, pull eggs to the centre of the pan. This allows any excess liquid to flow out to the circumference. Move eggs with the spatula until cooked and set. Remove into a plate.
Note:
- Bacon can be substituted with ham.
- Use your choice of cheese; cheddar cheese or tex mex.
Pastry
Ingredients:
1 box of Tenderflake puff pastry (397 gms containing two blocks - available in Canada) or frozen puff pastry sheets (defrosted before use)
1 egg (lightly beaten for egg wash)
Method:
Preheat oven to 400 F or 200 C.
On a lightly floured surface, roll each block of puff pastry into 10-inch x 10-inch square. Cut this large square into 4 equal squares.
Half an inch from edges of each square, make two L-shaped cut on opposite sides from each other. Ensure not to cut till the very end. Brush the edges with egg. Then, lift the outer corners of each square and bring on the opposite sides of the square. Press edges together to seal. With a fork, prick the centre of the square and brush the edges with egg. Transfer on a baking sheet lined with silpat or parchment paper. (Refer to the above pictures.)
Continue with remaining squares and second block of pastry. In total, you should have 8 squares.
Bake prepared squares for 10 minutes.
Remove from the oven and gently press down any puffed centre with the back of a spoon. Fill with egg mixture, topped with cheese. Then, bake for an additional 5 to 8 minutes until cheese has melted and pastry edges are golden brown.
Serve garnished with spring onion greens.
Note:
- Egg mixture can be substituted with chicken.
- Chicken & Cheese Pastry Puffs (below) - Use leftover rotisserie chicken to prepare the filling. For recipe, click here.
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