Puff pastry for breakfast?
Yeh, go on then! Something to set you up for the weekend.
This is like a portable fried breakfast. Well alright, you should use a knife and fork to eat it really, but if you saw one on a plate and you were on your way out, could you honestly say that you wouldn't nab one to eat on the go?
The trickiest part of this is cracking the egg on top - I used a small jug to crack the egg in first, before pouring the egg onto the pastry. The first one I tried, the egg slipped straight off and onto the baking sheet! Slippery little buggers they are. So make sure that the 'lip' of the pastry is deep enough to contain the egg.
Each puff contains a rasher of bacon, some mushrooms and an egg on top (obviously). To some, that would make a fine breakfast. For others (ie me), you will probably want to eat two of them at a time...
Breakfast Puffs
Makes 4 puffs:
200g puff pastry - try my Quick Puff Pastry recipe if you want to try making your own
2 tsp wholegrain mustard
4 bacon rashers
50g mushrooms, sliced
4 eggs
Some flour for dusting
1) Preheat the oven to 220 degrees C. Cut the puff pastry equally into 4 pieces. On a floured surface, roll each one out to a small rectangle (about 5 x 4").
2) Score a border around the inside about half an inch away from the edges. Roll the edges over to meet the border to create a lip.
3) Bake for about 15 minutes until golden. Remove from the oven and use a spatula to gently press down the centre.
4) Fry the bacon rashers in a hot pan for a few minutes until crisp. Roughly chop up.
5) Spoon the mustard over the central base of each pastry piece, then layer on the bacon and mushrooms.
6) Crack an egg into a small jug and carefully pour into the centre of the pastry. Repeat with the remaining 3 eggs and pastry pieces. Return to the oven for about 10 minutes (for an egg well done), or as necessary to your liking.
Makes 4 puffs:
200g puff pastry - try my Quick Puff Pastry recipe if you want to try making your own
2 tsp wholegrain mustard
4 bacon rashers
50g mushrooms, sliced
4 eggs
Some flour for dusting
1) Preheat the oven to 220 degrees C. Cut the puff pastry equally into 4 pieces. On a floured surface, roll each one out to a small rectangle (about 5 x 4").
2) Score a border around the inside about half an inch away from the edges. Roll the edges over to meet the border to create a lip.
3) Bake for about 15 minutes until golden. Remove from the oven and use a spatula to gently press down the centre.
4) Fry the bacon rashers in a hot pan for a few minutes until crisp. Roughly chop up.
5) Spoon the mustard over the central base of each pastry piece, then layer on the bacon and mushrooms.
6) Crack an egg into a small jug and carefully pour into the centre of the pastry. Repeat with the remaining 3 eggs and pastry pieces. Return to the oven for about 10 minutes (for an egg well done), or as necessary to your liking.
Pie out.
Read my other Friday Pie Day adventures.
2 comments/ Post a comment:
We love all your Friday Pie-Day creations:)
Ahh, shucks, thanks! There will be plenty more to come too!
Hungry Jenny x
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