Brunch pastry at home. Simple, Quick and Easy!
Just a few ingredients and Bam! It's Ready
INGREDIENTS
1 box of puff pastry dough thawed and lightly rolled out on a floured surface
6 Large eggs
1 Cup Shredded Mexican blend cheese - More if needed
1/2 Cup finely chopped chives - Save some for garnish if you like
1 T Garlic powder
1 T Onion powder
2 T Milk
3 T water to glue the pastry sheets together
Salt and Pepper to taste
1 beaten egg with 1 tablespoon of milk - this is your egg wash
DIRECTIONS
Pre-heat oven to 350
Cut both pastry sheets with a 2 or 3 inch cookie cutter, leaving you with 12 cutouts
Place 6 of the round cutouts on a very lightly floured surface
Using a pastry brush, light add a very thing layer of water to the pastry round then place the another pastry round on top of it.
Seal the the circular pastry round by gently pressing down with your finger.
Essentially we are doubling the height of the pastry to hold the egg and cheese.
Place the square pairs about 1-inch apart on a baking sheet, and brush the top of each with the egg wash.
Bake for 20 minutes
While the puff pastry is baking, combine cheese, garlic and onion powder, salt, pepper, and milk.
Remove from the oven.
While still warm hollow out the the puff pastry ( cut a circle and push down lightly) large enough for the cheese and egg.
Add a spoon full of cheese mixture to each puff pastry.
Crack an egg in a bowl.
Add a the egg to each puff pastry cutout.
Bake for an additional 20 minutes or until egg is no longer translucent.
Tip: Once out of the oven place another spoon full of cheese for additional creaminess.
Top with chives.
Enjoy!
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