Egg and bacon slice pastry

Bacon and Egg Slice Sweet Caramel Sunda

Bacon and Egg Slice is a healthy recipe that is packed with veggies. Similar to our Zucchini and Bacon Slice and our Gluten Free Zucchini Slice recipes, but this time for the bacon and egg fans!!. Perfect for breakfast, brunch or lunch, this bacon and egg slice is going to be your new favourite savory recipe Lay the streaky bacon over the sauce. Break the eggs into the pastry case and break the yolks gently with a fork. Season with freshly ground black pepper. Bake for 20-25 minutes, until the eggs are set and pastry golden Cut the boiled eggs in half and add a pinch of salt & pepper to the egg yolk along with a drop or two of ketchup. Wrap a slice of bacon around the egg half. Please the flat side of the egg on the puff pastry dough and fold in the four sides to create a pouch. Pinch the sides shut, using egg white if needed A quiche is an egg mixture baked inside a savoury pie crust. A folded omelette is traditionally called a frittata but many will argue that a crustless quiche is a frittata too. Call it what you will, this is my old family bacon and egg pie recipe that I simply removed the crust While they are baking, in a bowl, beat together the eggs, milk, butter, salt and pepper for about 2 minutes or so or until they are combined and a pale yellow color. Add the onion and green pepper and beat again for about 30 seconds. At the 10 minute mark, remove the puff pastries from the oven. Remove the lids of the puff pastry

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.. Reduce oven temperature to 350 degrees F (175 degrees C). Place 2 bacon slices in the bottom of each pastry cup. Sprinkle cheese over the meat, making slight well in centers. Break 1 egg into each. Add 1 tablespoon milk into each tart. Sprinkle with nutmeg and pepper. Place tarts on an ungreased cookie sheet

Sausage, egg and bacon pies | Australian Women's Weekly Food

To make this egg and bacon pie, you simply line a pie or tart tin with the puff pastry sheets. Fry off the bacon and onion and add to the tin. Sprinkle over some grated cheese and pour over the egg mixture. Add a bit of extra cheese on top and pop it into the oven. That. Is. It. My. Friends Break each of the 6 eggs on top of the bacon at roughly evenly spaced intervals. Mix the remaining 2 eggs with the cream and milk, season with salt and pepper (optional) Pour the egg mix slowly over the bacon and eggs in the pie dish allowing it to fill any gaps. Roll the remaining ⅓ of the pastry into a circle and place it on top of the pie

Homemade Spinach And Bacon Egg Quiche Royalty Free Stock

Easy Bacon and Egg Slice Food in a Minut

Video: Bacon and Egg Pastries Spice It Up: Sri Lankan Fusion

Crustless Egg and Bacon Pie (Quiche) — Ditch The Carb

  1. Defrost the pastry sheets according to instructions. While the pastry sheets are defrosting, slice the bacon and mushrooms or capsicum, if using, and crack the eggs into a large glass. Give the eggs a bit of a gentle stir/whisk. Once the pastry sheets are defrosted, take one pastry sheet and place it in the baking dish
  2. Add the cooked bacon and onion to a bowl along with the grated cheese and flour and mix until all the ingredients are coated in flour before seasoning with a little salt and pepper. Scatter these ingredients across the base of the pie dish
  3. utes, until the cheese begins to bubble and the crust is cooked through
  4. i tarts. 1. Preheat oven to 190°C. Cut pastry into circles about 5cm in diameter with a cookie cutter or small glass. Line two
  5. utes for runny yolks (15

How to Cook Bacon and Scrambled Egg Puff Pastry Rolls . Preheat the oven to 380 degrees F/190 degrees C. Flour your countertop and place the puff pastry on it Roll it out into a thin sheet, using a rolling pin. Place the bacon slices on the puff pastry sheet, side by side. Cut off the puff pastry edges. Put a skillet on the stove, on low heat Sprinkle the cooked bacon and onion over the base, then cheese over the top. Add eggs, cream, salt and pepper to a large mixing bowl and whisk until combined. Pour over the base. Place the pie in the oven and cook for 35-40 minutes until the egg is set in the middle and the pastry is crispy and golden Stab the top of the pie with a fork 4-5 times Whisk an egg with a dash and brush generously all over the top of the pie Bake for 35-40 minutes, or until the pie is a lovely golden brown to ensure bottom of pastry is also cooked. Remove from the oven and allow to cool slightly before slicing Ingredients 1 Box - Puff Pastry (only use 1/2 for 2 hand pies) 3 - Eggs (2 scrambled) (1 for egg wash) 1 Slice - Bacon (cooked and chopped 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.

Crack 1 egg into each pastry shell. Bake for 15 minutes or until the eggs are set. Top each pastry with 1 teaspoon cheese, 1 tablespoon bacon and 1/2 teaspoon chives Beat 1 Egg and use a pastry brush to coat the exposed pastry corners with egg wash. Top the bacon with 40g of Grated Mozzarella Cheese. Fold one corner of each pastry square over the top of the bacon and cheese. Fold the second corner to slightly overlap the first. Gently press the corner down to seal Pour the onion and bacon into a large bowl. Add the eggs, cream, grated cheese, salt and pepper to the bowl and whisk until well combined. Pour the mixture into the store-bought pastry shell or blind-baked pastry shell and bake for 35 minutes or until golden and cooked through The yummiest part is actually buried under the pile of eggs, mushrooms and bacon. It's a mixture made with an egg yolk, mustard and plenty of cheese that is spread on the puff pastry and baked until bubbly and golden before piling the toppings on and popping it back in briefly so it all comes together

Bacon and Egg Breakfast Pastries Daily Dish Recipe

Lay a slice of the cooked bacon on each pastry square from top corner to bottom corner. Divide the eggs among the pastries and spread over top of the bacon. Sprinkle the cheddar cheese over the top of the eggs on each pastry. Wet your finger in the water dish and use it to wet the right side corner of a pastry square Arrange 4 bacon slices in 2 lines from left to right: one across the top, the other across the bottom, leaving 1 border. Between rows of bacon spread scrambled eggs running entire width of bacon lines, but not all the way to edge of dough. Scatter cheese over top. Beat remaining egg with water and brush around perimeter of dough Directions. Preheat oven to 400º. Cut puff pastry sheets in squares approximately 4″ x 5″ or 5″ x 5″. Place the puff pastry squares on parchment paper on a baking sheet. Evenly distribute the eggs, bacon, and cheese onto each puff pastry square Refrigerate dough for 10 minutes. Spread cheese mixture in the center of the pastry dough. Place the bacon on top. Bake for 15-20 minutes until puffed and golden. Remove from the oven. While the tart is baking, poach the eggs. Toss upland cress with the olive oil, and lemon juice in a medium bowl Thinly slice the potato and dice half the bacon. Place on the uncooked pastry base. Whisk together two of the eggs with the milk and mustard. Season well with salt and pepper and pour over the potato and bacon. Sprinkle the cheese on top, followed by the spinach. Layer the other half of the bacon over the spinach, cutting as necessary to fit

Spread the créme Fraiche mixture in the center of the pastry. Place bacon strips or chopped bacon over the cheese mixture. Bake for 15-20 minutes or until the pastry is puffed and golden brown and the bacon is cooked through. Remove from the oven. Poach the eggs: While the pastry tart is baking, poach th Spread cheese mixture over phyllo. Whisk eggs with cream and Dijon mustard. Pour over cheese and bake for 20 minutes in a 375 oven. Remove pie from oven and sprinkle cut tomatoes, chopped bacon, chives, mushrooms (if using). Bake until eggs are set and phyllo is golden; about 30 - 35 minutes. Let stand for 10 minutes before serving Layer each pastry with a slice of Havarti cheese followed by a small bit of Parmesan. Make a shallow well in the cheese in the center of each tart and crack an egg into each. Season with salt & pepper. Sprinkle with bacon bits and return to oven. Bake an additional 10-15 minutes until the egg whites are set. Garnish with parsley if desired Place in the fridge to chill. Meanwhile, the oven to 190°C or 170°C fan-forced. Cook the bacon in a small frying pan over medium heat for 5 minutes, or until crisp. Drain on paper towel and. 1/4 teaspoon kosher salt. DIRECTIONS. Preheat oven to 400˚F. Place bacon on baking sheet and cook 15-25 minutes or until desired crispness is reached. Remove from oven, allow to cool and chop into bite size pieces. While bacon cooks, in medium bowl combine eggs, milk, salt and pepper. Whisk until completely combined

Rich and golden, these crispy bacon and egg slices are a great idea for weekend breakfasts or brunches - and they're super easy to make. 1. Unroll a sheet of pastry (use puff for crispiness), cut into 6 even squares and arrange on a parchment lined baking tray.Stamp out the centre of each square with a 6.5cm ring cutter, replacing the circle back into the middle, and brush with beaten egg. Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe. Calories per serving of Bacon and Egg Pie Per Piece. 95 calories of Egg, fresh, whole, raw, (1.50 medium) 91 calories of Pastry Flakey Puff Pams, (25 gram (s)) 91 calories of Meat - Bacon Kiwi, (50 gram 6 slices bacon. 1 tablespoon olive oil. 3 boneless, skinless chicken breasts, cubed. 1/2 cup chopped onion. 1 (8-ounce) package cream cheese, softened. 1/2 teaspoon dried thyme leaves (or 1 tablespoon chopped fresh thyme) 2 sheets frozen puff pastry, thawed. 1 large egg, beate Refrigerate dough for 10 minutes. Spread cheese mixture in the center of the pastry dough. Place the bacon on top. Bake for 15-20 minutes until puffed and golden. Remove from the oven. While the tart is baking, poach the eggs. Toss upland cress with the olive oil, and lemon juice in a medium bowl. Season with salt and pepper to taste

How to make Cheese and Bacon Turnovers (quick summary) Roll out pastry. Divide into 8. Add onions. Top with cheese and bacon. Fold in and pinch sides together. Brush with egg wash and bake. What Cheese to use - I recommend a nice sharp cheddar, just to add a punch of flavour While the pastry is baking, make the Toppings (below). Remove from the oven. (Note 2) Divide the scrambled eggs between the tarts, staying within the border. Top with mushrooms then pile the bacon on. Bake for a further 5 minutes or until the puff pastry is a deep golden brown. Remove from oven and serve immediately Preheat oven to 425F. Spray a pie plate with coconut oil spray. Carefully roll puff pastry out onto pie plate. Trim pastry to edge of pie plate and use extra to fill in holes. Crimp pastry around pie plate. Add cooked veggies and bacon to pie and spread evenly. Whisk eggs and milk until incorporated and smooth

Quick Apple Turnovers (Only 5 Ingredients) - Momsdish

Place the sheet of pastry in the casserole dish, and gently fit it on the bottom of the dish, with the pastry hanging over the edges. a fork, dock the bottom of the pastry. Place about ⅓ of the bacon on the bottom of the pie. Break 2 eggs into the pie dish and using a fork, break the egg yolks and spread the eggs on the base of the pie dish 2.Combine eggs,onion and cream, and mix well. 3.Pour egg mix into a flan tin. 4.Lay the bacon over the egg mix. 5.Top with the tomato slices. 6.Top with Puff Pastry. 7. brush with beatten egg. 8.Poke a couple of holes in the pastry (to let Steam escape). 9.Bake for 40mins or until middle is firm

Sunday Breakfast: Fried Egg And Bacon Puff Pastry Squares

  1. utes until the filling has set and the pastry is golden brown. Serve warm with boiled salad potatoes and sliced tomatoes, or cold with salad, pickles and chutney
  2. g a triangle. Use fork to press edges to seal. Transfer to prepared baking sheet. In small bowl, lightly beat egg with splash of milk. Brush thin layer of egg over top of each pastry
  3. Cut the pastry puff dough into 9 equal squares. Place each square into the muffin tin, gently pressing the dough into the bottom and up the sides. Gently poke a few holes in the bottom with a fork, being careful not to go all the way through the dough. Fill the cups with equal amounts of cheese and bacon. Whisk up eggs
  4. Take one-half of puff pastry, measure about 0.4-inch (1 cm) from the top and cut four strips. Weave the puff pastry strips. Coat the remaining puff pastry with the whisked eggs and place the bacon slices on top. Layer the scrambled eggs and sprinkle with mozzarella. Season with salt and pepper and top with the puff pastry weave
  5. utes of until the puff pastry is golden brown. Serve immediately
  6. utes at 200c fan-forced (220c non-fan) then reduce the oven temperature to 180c fan-forced (200c non-fan) and continue to bake for a further 20

Bacon and Egg Breakfast Tarts Recipe Allrecipe

Steps. Preheat the oven to 180°C. Using a small piece of fat from the bacon, lightly grease a non-stick, 18cm x 28cm loose-bottom tart tin. Line the tin, gently pushing the pastry down into the corners. Trim the edges leaving a small amount of pastry overhanging the edge. Transfer to the oven and bake for 10−12 minutes until lightly golden Spread the scrambled eggs into a strip in the middle of the dough followed by the bacon, peppers and grated cheese. Using a pizza cutter or pastry roller- cut inch-thick strips onto either side of the filling. To braid the bread- overlap one strip over the other- stretching each piece to seal the the beneath it This is a beaut of a recipe. I cannot stress how easy it is to make with minimal ingredients too! So give this pie a shot, i can guarantee if you appreciate.

Simple Egg and Bacon Pie (only 6 ingredients!) - Bake Play

2 Sprinkle with bacon, onions and peas.Gently pour eggs over. 3 With remaining filo make a 3-sheet filo pastry stack. Fold in half and place carefully on top pie. Trim or fold in edges as required. Pierce pastry in several places (with a knife or fork) to allow steam to escape. 4 Bake for 10 minutes then reduce temperature to 180°C. Cook for. 3 sheets of flakey or puff pastry. oil for greasing tin. Preheat the oven to 200 degrees Celsius (classic bake or fan bake). Boil the potatoes with the skins on, cool a little and slice into about 1 cm thick slices. Slice the bacon, trimming off any rind, and fry or grill until a little crispy

Bacon and Egg Pie - made the old fashioned way - Foodle Clu

  1. utes. Take it out of the oven and toss the cheddar shreds over the pastry. Cut bacon slices in half and place them over the cheddar shreds. Crack the 6 eggs over the bacon slices
  2. When sufficiently reduced, tip the bacon and leek mix back into the pan, mix in the remaining reduced liquid, then back into the bowl. Add the beaten eggs, double (heavy) cream and mustard if using to the bacon and leek mixture. Roll out the remaining third of pastry and top your pie with it. Tuck in all the edges
  3. Deselect All. 12 slices bacon. All-purpose flour, for dusting. One 17.3-ounce package frozen puff pastry (2 sheets), thawed. 8 large eggs. 1/4 cup milk or heavy crea
  4. Place the bacon into the TM bowl. Chop for 4 seconds, Speed 4. Place the bacon into the bottom of the tart tin on top of the pastry. Place the cheddar and parmesan cheeses into the TM bowl and grate for 10 seconds, Speed 4. Add the eggs, milk, salt and pepper and mix for 20 seconds, Speed 2. Pour the egg mixture over top of the bacon
  5. Roll out the puff pastry and spread cream cheese all over the surface. Sprinkle evenly all over with cheddar, onion, bacon rashers, parsley and season with salt and pepper. Then roll up one end until you've made a swiss roll. Using a sharp knife, slice up into 1inch segments and place on the baking tray. Brush over with egg wash

Bacon and Eggs Casserole Recipe: How to Make It Taste of

Bacon And Egg Pie Puff Pastry Recipe - The WHOo

Whisk three eggs with milk, salt, pepper, and cayenne. Pour egg custard into each mini breakfast tart, dividing equally. Fold puff pastry over the egg and potato cups. Whisk together 1 egg with 1 tablespoon water and then brush over each breakfast pastry. Bake until for 20-25 minutes or until browned 14 · 30 minutes · Have dinner on the table in 30 minutes with this easy egg and bacon pie - made from only 6 ingredients. Perfect for a quick weeknight dinner!! Recipe by Lupe Hulett. 292. 6 ingredients. Meat. 200 g Bacon. Produce. 1 Brown onion. Refrigerated. 5 Eggs. Bread & Baked Goods. 2 sheets Puff pastry. Dairy. 3/4 cup Cheese, grated. For the pastry For the pastry 280g plain flour, plus extra for rolling 140g cold butter cold water For the Filling 500g onions, sliced butter or oil for cooking 300g bacon 250g chestnut mushrooms handful of parsley, finely chopped thyme sprig 4 eggs 4 tbsp creme fraiche salt and pepper worcester sauce; Metho 1 recipe Pastry for Single-Crust Pie 1/2 cup chopped onion (1 medium) 6 slices bacon, chopped 8 beaten eggs 1/2 cup dairy sour cream 1/2 cup half-and-half, light cream, or milk 1/4 teaspoon salt 1/8 teaspoon ground white pepper Dash ground nutmeg (optional) 3 cups lightly packed chopped fresh spinac Preheat oven to 425 degrees with rack in top position. Advertisement. Step 2. 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

Puff Pastry Egg & Bacon Pie - Feast Glorious Feas

Family beef, bacon and cheese pie Recipe | New Idea Food

10 Best Bacon and Egg Pie with No Pastry Recipes Yumml

  1. It is easier to assemble pastries on the baking tray. Distribute the bacon and onion mixture on top of the pastry squares. Make a well in the centre of the pastry, being careful to leave a small border around the edge. Fold up the sides of the pastry. Brush with a little egg wash. Add egg to the centre of the pastry, in the well
  2. Cut pastry sheets in half diagonally. Line pans with half the pastry. Trim edges. Scatter bacon, onions and parsley evenly over base of pastry cases. Crack an egg into each one. Sprinkle evenly with cheese. Top with 1 heaped teaspoon chutney. Lightly brush edges of pastry cases with extra egg. Top with remaining pastry. Trim, discarding scraps
  3. utes or until set in the middle. Cover the crust edge after 30
  4. * Lightly fry bacon and cut into pieces. Scatter 2/3 of the bacon over base of pastry case. Scatter with half the herbs. Break 10 of the eggs, one at a time, into a cup and slip each into pastry case, being careful not to break yolks. Season and add rest of herbs. Carefully add remaining bacon, then cover with pastry lid

Preheat oven to 375 degrees. Unroll crescent dough and separate triangles. Place in a star shape on a parchment lined baking sheet as shown in the photo above. Arrange one slice of cooked bacon on each triangle. In a mixing bowl, beat cream cheese and milk. Separate one egg; set egg white aside Bacon can be substituted with ham. Use your choice of cheese; cheddar cheese or tex mex. Pastry Ingredients: 1 box of Tenderflake puff pastry (397 gms containing two blocks - available in Canada) or frozen puff pastry sheets (defrosted before use) 1 egg (lightly beaten for egg wash) Method: Preheat oven to 400 F or 200 C Whisk together eggs, sour cream, half 'n half, salt and pepper. Press a puff pastry crust into a greased 9-inch pie pan. Top with crumbled bacon. Sprinkle with shredded cheddar cheese. Pour the egg mixture over everything. Bake at 390 degrees for 17-20 minutes in toaster oven until puffed and golden brown Grease a 25 x 16cm slice tin with butter. Cut 1 pastry sheet in half to form 2 rectangles. Join 1 half to each of the remaining 2 pastry sheets. Line prepared tin with 1 lengthened sheet of pastry, gently pressing into corners. Arrange bacon over pastry base. Crack 6 of the eggs in between bacon and sprinkle over chives Cut the puff pastry into 4 squares and place on a baking tray lined with baking paper. Score a 8-100mm rim inside the pastry, cutting about half way through the pastry and bake for 10 minutes until puffed up and just starting to turn golden brown. Fry the bacon a non-stick pan until crispy, drain and set aside

The best bacon and egg pie - Once a Foodi

  1. utes
  2. Spread about 1/2 tsp onion chutney in the middle of the dough. Wrap the egg half with a strip of bacon. (If it is bacon bits, spread out a layer of bacon bits on top of the onion jam and place the egg half on top) Salt & pepper as desired. Fold the corners of the pastry dough towards the middle. Pinch the corners shut with your fingers
  3. utes or until golden brown. Let stand for 5
Raspberry & Custard Cream Slice | Food Ireland Irish Recipes

Egg and Bacon Impossible Pie - Create Bake Mak

Ingredients: • 1 (17.5 Oz.) Box Puff Pastry Sheets • 3 Whole Large Eggs, Scrambled • 6 Slices Low Sodium Center Cut Bacon, Cooked & Crumbled • 1/3 C. Shredded Cheddar Cheese • 1 Whole Large Egg • 1 Tbsp. Water • Salt & Pepper to Taste Directions: Preheat the oven to 400 degrees F. and line a baking sheet with foil, parchment paper, or a silicone baking mat; set aside Heat oven to 200˚ C. Line the individual muffi n tray cups with pastry. Sprinkle half of the bacon onto pastry in the tray. Crack 1 egg directly into each pie or beat the eggs together in a jug and divide the mixture evenly between the pies. Sprinkle the remaining bacon on top of the egg. Cut rings of pastry to go on top, and brush with egg wash

Bacon, Egg and Puffed Pastry Strata Recip

Preheat oven to 400 degrees. Unroll the pastry sheets and cut along the two fold lines, then cut each strip in half. Place a 1/2 tbs of the bacon bits on one side of each rectangle, top with a few pieces of diced tomato and about a 1/2 ounce of cheese. Beat the egg, and wet the edges of the rectangles around the filling ingredients, then fold. Bacon Filling: Preheat oven to 200C/390F (standard) or 180C/350F (fan / convection). Melt butter in a skillet over medium high heat. Add onion, garlic and bacon. Cook until bacon is light golden. Transfer to a paper towel lined bowl and leave to cool Whisk egg whites and cream in a small jug. Season with salt and freshly ground black pepper. Sprinkle bacon and shallots over pastry case. Pour egg white mixture on top, reserving 2 teaspoons. Make three small wells in filling and carefully crack the remaining eggs into them. Cut a 20cm round from remaining pastry sheet Spread cream cheese mixture over slightly cooled baked pastry, staying within borders. Using the back of a spoon, make four indentations in cheese mixture for eggs. One at a time, break the eggs into a small bowl or ramekin and slip them into the indentations, being careful not to break the yolks. Top with bacon pieces Bacon and egg pie: Bacon and egg pie is made by rolling out a pastry in a pie dish and filling it with chopped hard-boiled eggs, crushed bacon, and small amounts of salt and milled black pepper. An egg-milk mixture is then poured into the pie, and another layer of pastry is added on top. Bacon and eggs (full breakfast

thin slices of bacon, I used center cut because they are shorter, if your bacon is long you may need to trim it • 17.3 ounce package of Pepperidge Farms puff pastry, thawed but still cool • finely shredded cheese, I used italian four cheese blend • cayenne pepper • black pepper • light brown sugar. 20 mins. 16 servings Egg-in-a-Frame #2 8.50 A local farm egg, over easy, in a grilled slice of Pain de Mie with bacon béchamel sauce & bacon lardons Beans on Toast 12.95 Our house made baked beans, fried farm egg, roasted tomatoes, Toulouse sausage and toasted Pain de Mie (please allow 15 minutes) Breakfast Sandwich 7.5 Cool onion and bacon components before assemblings the galette. Turn oven to 400°F. Cut the puff pastry in half to make two rectangles. Divide and spoon the caramelized onions onto each pasty sheet along with the bacon. Fold in the sides of the pastry, then push the onion and bacon towards the edge of the pastry to make a well for the eggs Step 1. Preheat oven to 400°F/200°C. Slice the puff pastry into 1-centimeter strips.Slice the bacon in half lengthwise into thin strips. Wrap a strip of bacon around an asparagus spear in a spiral. Wrap a strip of puff pastry around the asparagus, looping it in between the bacon spiral. Repeat with the rest of the asparagus

Bacon and egg mini tarts (1) Food To Lov

Glaze the edges of the pastry with beaten egg. Bake the tarts in the oven for 10 minutes, then take out to add the egg. Before adding, gently tip each egg into a fine sieve. This will get rid of the extra-watery bits of white that can make the tarts soggy. Slide each egg out of the sieve onto a tart. Bake for another 8-10 minutes until the. Top with a slice of cheese, trimmed as needed to fit, adding any scraps to the top. Bake until pastry is puffed and golden, 15 to 18 minutes. Remove from the oven and carefully crack 1 egg inside each border. Return to the oven and continue to bake until eggs are set, about 5 minutes. Remove from the oven and serve at once Refrigerate remaining beaten egg. STEP 4. Place scrambled eggs onto lower half of pastry, 1/2 inch from edges. Top with spinach leaves, cheese slices and ham slices. STEP 5. Fold top half of pastry over filling; press down firmly on edges. Crimp edges with fork to seal. Place filled pastry onto ungreased baking sheet Ingredients. 3 large egg yolks 2 tbsp. heavy cream 1 batch Tartine's Croissants dough, prepared through Step 7 ; Bread flour, for dusting 4 thick slices cooked bacon, chopped 1 ⁄ 3 cup. 7 Add the bacon and cook for a further 5 minutes. 8 Beat together the eggs and cream. 9 Stir in half the bacon and leeks and half the cheese; season. 10 Remove the paper and beans from the pastry, then bake for a further 5 minutes to lightly brown. 11 Spread a thin layer of mustard (if using) over the pastry base, then pour in the egg filling

#short Split your pastry into 4 rectangles (3 from 1 sheet and 1 from the other half with a bit leftover - see notes) and evenly distribute your sausage meat into 4 log shapes in the centre of each. Plait the pastry (see video) or simply roll and fasten with a little egg wash. If rolling then place seam side down Slice the pastry into strips, in between each bacon strip. Twist each of the pastry strips so you get an even twist. Place the twists on the two baking trays (not too close, as they will expand in the oven). Brush any pastry you can see with the whisked egg and sprinkle with sesame seeds. Place in the oven for 20-25 minutes, until the pastry is. Zucchini and Bacon Slice. Preheat oven to 200°c/400°F, gas 6. Spray a little cooking oil into a slice tray, then line with baking paper Note 3. Slice your zucchini into thin pieces Note 4. In a medium sized mixing bowl, combine sliced zucchini, bacon and cheese

No-Pastry Quiche with Broccoli, Cheddar & A Bacon Crust (makes one 9-inch quiche, about 8 servings) 1/2 lb sliced bacon (about 12 slices that are about 1 - 1/2″ thick) 1/2 lb broccoli crowns, finely chopped (yielding about 2 cups) 6 large eggs 1/2 cup creme fraiche, sour cream, cream, half-and-half, or whole milk 1/2 cup cheddar cheese. Arrange the bacon and puff-pastry covered asparagus spears on the baking trays. Keep them two inches apart to allow room for the pastry to puff. Brush the bacon puff pastry asparagus spirals liberally with the beaten egg. Bake the bacon puff pastry asparagus spirals for 20 to 30 minutes in a 400F oven. Take the baking trays out of the oven and.

Puff Pastry Breakfast Tart - Bacon is a Food Grou

Instructions. Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper. Unroll the puff pastry; on the parchment or plastic sheet the pastry comes wrapped in, cut the pastry into six equal pieces (about 5 or 6 inches (13 or 15 cm) square-ish). Carefully transfer the pastry pieces to the baking sheets Slice the bacon in half lengthwise into thin strips. 4. Wrap a strip of bacon around an asparagus spear in a spiral. 5. Wrap a strip of puff pastry around the asparagus, looping it in between the bacon spiral. 6. Repeat with the rest of the asparagus. 7. Place the wrapped spears on a baking tray lined with parchment paper melt butter in a frypan and add onion and bacon, sauté till onion is translucent. squeeze thawed spinach to remove excess water - see notes. remove frypan from heat and add onion and bacon to a bowl along with the remaining ingredients (except pastry) mix ingredients till combined. cut pastry into 6 cm (2 1/2 inch) squares and lay squares in. Preparation. Step 1/5. First, take the puff pastry out of the refrigerator at least half an hour before preparing the quiche Lorraine. Preheat the oven to 250 ° C for 10 minutes. Step 2/5. Line a round baking tin with parchment or baking paper. Gently roll out the puff pastry and spread it over the tin

Bacon and Scrambled Egg Puff Pastry Rolls So Deliciou

1 Slice Lemon & Raspberry Mousse Cake . For this tangy favorite, we use three layers of yellow cake and a luscious filling made from the juice of fresh lemons, whipped cream, egg whites and fresh raspberries ringed with a frazipan and raspberry jam. Decorated with a passion fruit mirror and fresh fruit

Bacon Asparagus Pastry Twists Recipe by TastyBacon, Egg & Cheese Pie Recipe | KitchenbowlIndividual Beef Wellingtons - keviniscookingOne-bite appetizers that are fast and easy