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Eggy, Breakfast Puffed Pastry
Simple yet delish breakfast flatbread using a store-bought puffed pastry and whatever the hell I could find in the fridge.
When you open my personal fridge, the possibilities are endless. I like to keep my favorite sauces on hand like soy, fish, sriracha, gochujang, items for bechamel, stock bases, canned tomatoes, and whatever bbq sauce I’m obsessed with at the moment. Idk, I feel like if you have the base for a good sauce the possibilities are unlimited. I like to also keep breakfast meats on hand and lots of cheese. I mean, you can’t go wrong with cheese in a dish. I started doing this in college because I could make a meal out of literally anything when we were snowed in or I was saving money to get ready for the next icebreaker weekend, lol. I said all of this to get back to the origin of this recipe: I was literally in the kitchen looking for a quick breakfast idea and found some leftover puffed pastry sheets that were a week shy of becoming hardened sheets of cement.
I love a good breakfast here and there but I’d rather eat hot wings or a slice of pizza at 7 am than runny eggs and toast. I thought I’d make a cute breakfast flatbread and reinvent items in my fridge. I found some gruyere and mozzarella cheese from the last pasta night, pancetta from recipe testing (you can also use bacon or sausage), and arugula from a salad I never made. Let the flatbread bake halfway, added some cracked eggs and we had a party. This is such a great recipe and looked so nice, I plan on making it the next time I have friends over for brunch. The best part is that you can customize it with whatever is in your fridge. Load it up with veggies and mushrooms, use egg whites, add pesto or Calabrian chili paste, and drizzle with sriracha or olive oil. Your kitchen, your rules.
What You Need:
this will make (2) breakfast flatbreads. you can reduce the recipe by 1/2 if making a single serving.
2 sheets Puff Pastry, thawed
8 slices of Applewood Bacon, optional or substitute for pancetta
8 oz of Breakfast Ground Sausage
1 cup of Cherry Tomatoes, halved
1 cup of Baby Arugula
1 Large Eggg + 1 teaspoon water whisked together for an egg wash
6 ounces Gruyere Cheese, freshly grated
6 to 8 Large Eggs
Freshly Ground Black Pepper, to taste
Kosher Salt, to taste
3 tablespoons Chives, finely chopped
What to Do:
Preheat the oven at 425 F.
Heat a medium skillet and cook bacon and sausage separately. Chop bacon into small pieces once completed. Drain both meats and set aside.
Line two baking sheets on a baking sheet with parchment. If you don’t have parchment on hand, the best way to bake puffed pastry would be to line the baking sheet in aluminum foil.
I like to take a butter knife and outline a border around the puffed pastry gently. This will create a flaky crust for the flatbread that we’ll brush with egg wash before baking.
Sprinkle cheese on each sheet, then evenly spread bacon and sausage.
Take a spoon and make small wells in the cheese. This is where we’ll place our eggs.
Crack each egg separately in a small bowl and pour it onto the puffed pastry. If you’d like runnier eggs, you can cook the flatbread for 10 minutes, add the eggs, and continue baking.
Sprinkle with salt and pepper.
Bake for 20-25 minutes until the eggs are set and the pastry is golden brown. Sprinkle with fresh chives once removed from the oven.
Serve immediately and tag @ellethefoodie in any pictures!
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