Misc. Breakfasts: Breakfast in Bread

Whenever I happen across a new breakfast recipe that I want to try out, I know that it must always meet two specific criteria:

  1. It must be something that not only I, but my family will enjoy. I like to cook big meals, so I rarely fix something for just one person.
  2. It must not contain too much baking. As I’ve stated before, I love to fry, broil, sautee, grill and smoke food, but I stink at making any kind of dough from scratch.

I recently came across this recipe for “Breakfast in Bread”, and knew I had to try it. It’s exactly the type of thing Mrs. Grub Guy usually craves for breakfast, and Grub-boy will eat pretty much anything. In addition, though the base of the recipe is puff pastry, in this case store bought is perfectly acceptable. No baking. Criteria met!!

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Here’s what you’ll need to make these –

Ingredients:

All purpose flour, for dusting

1 sheet frozen puff pastry (half of a 17 – 18oz. package, thawed)

3 strips bacon

1-1/2 cups shaved Asiago cheese

4 large eggs

Kosher salt and freshly ground pepper

Chopped, fresh chives for topping

Ok, first thing you’ll need to do is preheat your oven to 425* F, and line a large baking sheet with parchment paper. I didn’t have parchment on hand, so I cut a paper grocery bag to fit, which worked just fine.

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On a lightly floured surface, roll out the puff pastry into a 12-inch square

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Then cut it into four equal squares

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At this point, slightly fold and pinch the edges of each square to form four round tart shells (I am NOT good at this kind of thing, but they actually turned out decent in the end, so don’t worry if they’re not perfect). Transfer to the prepared baking sheet and prick all over with a fork. Bake until golden, 8-10 minutes.

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Meanwhile, cook the bacon in a medium skillet over medium heat, turning until crisp, 8-10 minutes. Transfer to paper towels to drain, then crumble.

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Let the tart shells cool slightly on the baking sheet. If the centers are very puffy, prick with a fork to deflate. Sprinkle evenly with the shaved Asiago. Make a shallow well in the cheese in the center of each tart and crack an egg into each. Season with salt & pepper.

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Top each tart with the crumbled bacon

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Return the tray of tarts to the oven and bake until the egg whites are set, 10-15 minutes.

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When they’re finished, top them with chives and plate with fruit or any other breakfast side dish (don’t forget the coffee!!). We added some berries, and Mrs. Grub Guy fried some seasoned onion slices to eat on top of the tart if we desired.

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The pastry turned out flaky and delicate, but was a solid base for this dish. The eggs were baked perfectly, with the whites set just right without being overdone or rubbery, and the yolks were smooth and silky. The Asiago cheese added a wonderful buttery flavor, and melted well. And the bacon…well, it’s bacon. You know how awesome it is.

This breakfast dish is versatile enough to be made for a Saturday morning family breakfast, or a fancy, homemade Sunday brunch with friends. The wife absolutely loved it and called it the “perfect breakfast”.

Try it. Let me know what you think.

 

 

 

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