Fried Egg And Bacon Puff Pastry Squares Recipes

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FRIED-EGG-AND-BACON PUFF PASTRY SQUARES



Fried-Egg-and-Bacon Puff Pastry Squares image

The bacon-topped puff pastry squares can be made a couple of hours ahead of time. Re-crisp them in a warm oven before serving.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h15m

Yield Makes 9

Number Of Ingredients 8

1 sheet frozen puff pastry (from a 17.3-ounce package), thawed
All-purpose flour, for rolling
10 large eggs, divided
1 teaspoon water
9 slices bacon, cut in half crosswise
3 tablespoons unsalted butter, divided
Coarse salt and freshly ground pepper
Chopped fresh chives, for garnish

Steps:

  • Unfold puff pastry on a lightly floured work surface, and roll out into a 12-inch square. Prick pastry all over with a fork. Cut into thirds to yield three 4-inch-wide strips, then cut strips crosswise into thirds (you should have nine 4-inch squares). Transfer to a parchment-lined baking sheet, and freeze until firm, about 30 minutes. Preheat oven to 425 degrees with rack in top position.
  • Lightly beat 1 egg with water. Brush top of pastry squares with egg wash; place 2 pieces (1 slice) bacon on each square. Bake until pastry is puffed and golden brown and bacon is cooked through and crisp around edges, 15 to 18 minutes.
  • Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Crack 3 eggs into skillet, and cook until whites are set and golden brown along edges but yolks are still runny, about 4 minutes. Place 1 egg on top of each of 3 pastry squares, and season with salt and pepper. Transfer to a serving platter, and loosely cover with foil. In 2 more batches, cook remaining 6 eggs in remaining 2 tablespoons butter, transfer to pastry squares, and season. Garnish with chives, and serve immediately.

PUFF PASTRY WITH EGG AND BACON



Puff Pastry with Egg and Bacon image

Muffin cups are lined with puff pastry and filled with bacon and egg - a really easy and fun way to serve breakfast. I make it whenever there is a special brunch. It's best if you use more than 1 muffin pan so you can space out the puff pastry squares.

Provided by barbara

Categories     Breakfast Eggs

Time 35m

Yield 4

Number Of Ingredients 7

2 teaspoons butter
1 sheet frozen puff pastry, thawed
2 teaspoons Dijon mustard
3 slices thin-sliced bacon
4 large eggs
salt and freshly ground black pepper to taste
2 teaspoons chopped fresh chives

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease 4 muffin cups with butter (leave space in between the muffin cups).
  • Cut puff pastry sheet into 4 squares and place into the greased muffin cups in such a way that the 4 corners are draping over the sides. Brush bottom and sides of the puff pastry with Dijon mustard.
  • Cut each slice of bacon into 4 pieces and drape 3 bacon slices around the tops of the muffin holes.
  • Break eggs individually into a small bowl without breaking the yolks and slide into the muffin cups.
  • Bake in the preheated oven until puff pastry is lightly browned and eggs are set, 22 to 27 minutes.
  • Remove from oven, season with salt and pepper, and sprinkle with chives.

Nutrition Facts : Calories 524.9 calories, Carbohydrate 28.7 g, Cholesterol 205.4 mg, Fat 39.7 g, Fiber 0.9 g, Protein 13.2 g, SaturatedFat 11.8 g, Sodium 473.6 mg

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