I don’t know about you guys, but I hate rainy days, especially in winter. It’s too cold! I usually just sit inside watching old episodes of Top Chef and eating with Ajax.
So I like to make yummy breakfasty–type food with stuff I have on hand. To give credit where credit is due, I got this recipe from Food Network and tweaked it a bit. I love stuff like this egg dish because you really can make it your own by subbing the meat, adding spinach and tomatoes, or changing the cheese. The sky is the limit here.
I made this recipe on a weekend morning when I wasn’t working the brunch shift at Caf, so it can def be used as a lazy Sunday brunch.
1 Sheet puff pastry (1/2 of a package – save the rest in the freezer for later!) [$6]
1 package eggs [$1.50]
1 package shredded cheese- whatever floats your boat! [$3]
Preheat oven to 425. Cook 3 strips of bacon in a pan until crispy.
While bacon is cooking, roll out pastry on a floured surface ( I don’t have a roller, so I used a bottle of wine).
Cut the pastry into four squares, then fold the edges under to form circles (mine were more like pentagons).
Put the pastry in the oven for about 10 minutes or until the pastry has risen and is golden. Take out the bacon at this time and place on paper towels to drain.
Let the pastry cool a bit, then make small indentations in the center of each. Add cheese, then crack an egg into each indentation. Top with the bacon and a little bit more cheese, and place in oven for about 10 minutes for a runny yolk.
Serve with a salad and a BIG Bloody Mary, if desired.
Try this weekend, or any day that you just want a yummy, elegant, and simple breakfast!