Lure them in for breakfast
Let me tell you, eggs surrounded by flakey puff pastry, then topped with crispy bacon crumbles, cheese and fresh chives, makes for an amazing breakfast. The sliced tomatoes on the side were a nice touch, too.
I found something similar to this online several days ago and attempted to recreate it using puff pastry sheets. The end result was okay, but there was plenty of room for improvement. I found large eggs were slightly too big, and the whites sort of leaked down the side of the muffin tin. Smaller eggs definitely work better. Also, baking times and temperatures were more miss than hit, so after a trip to the store for smaller eggs then adjusting the timing and heat, this morning’s attempt was a home run.
I asked for ideas of what to call these and my overly-tired husband suggested, “Breakfast Blossoms.” Perfect!
- 1 sheet Pepperidge Farms puff pastry, thawed according to directions on box
- 4 medium-size eggs
- 4 teaspoons (approximate) grated cheese
- 2 strips bacon cooked crisp, then crumbled
- Chopped chives
Preheat oven to 375 degrees.
On a lightly floured surface, roll puff pastry just to flatten. With a very sharp knife, trim all edges, and cut into quarters. Carefully press each piece into a muffin tin, making sure pastry is flattened against the bottom of each cup. Bake for 7 minutes and remove from oven.
Using the dull end of a table knife, gently press pastry down and against the side of the cups, to enlarge hole. Crack an egg into each cup. Return to oven and continue to bake for about 17 minutes, or until egg whites have set on the top. (You may cook shorter or longer, depending on how you like your eggs.) I found that with about 5 minutes of baking time left, the puff pastry was getting pretty browned. I cut 4 pieces of aluminum foil into 5x5-inch pieces and cut a hole about the size of a golf ball in the center of each. I put these over each of the pastries and continued baking.
Once eggs are cooked, remove from oven. Top each with a teaspoon of grated cheese, bacon crumbles and chopped chives. Serve immediately.
And by the way, I cooked way more bacon than needed for this recipe because I love bacon. To see it, go here.