When I ran across this recipe I was looking for something simple and great for a high-roller event at the Symphony. Stumbled on to this and from that day forward it has become a must-have …Learn More
Puff Pastry Brunch
Whether served as a breakfast or brunch, this meal is impressive, tasty and easy. You can easily customize this recipe, adding or replacing ingredients to suit your taste.
- 1 sheet of puff pastry
- 6 eggs, beaten
- 1 cup sliced mushrooms
- 1 cup ham or bacon or sausage or kielbasa, chopped
- 1/2 cup Swiss cheese, shredded
- 1/4 cup chopped bell pepper
- 1/4 cup parsley, chopped
- 1 tbsp butter
- salt and pepper to taste
- 1 egg for egg wash
Preheat oven to 375°F.
If you are using bacon or sausage, cook and crumble.
Roll out the puff pastry a bit, so that it’s about 18 inches x 14 inches. Transfer to a baking sheet. You’ll need about 4 inches down the center of the pastry, so start cutting 1 inch strips, leaving the 4 inches in the center.
Melt the butter in a large skillet over medium-high heat. Add the mushrooms, peppers and meat and sauté for a couple minutes. While the mushrooms cook whisk together 6 eggs and mix with the shredded Swiss cheese. Add the eggs to the skillet and cook. This will be going into the oven so undercook your eggs. They should be just barely firm. Add the parsley for color and season with salt and pepper.
Let the scrambled eggs mixture cool. Place the scrambled eggs in the center of the pastry.
Take a strip from each side and fold over the eggs. One from each side at a time, forming a braid.
Brush the pastry with the egg wash and bake in the oven for about half hour or until golden brown and delicious.
Adapted from and thanks to Jo Cooks