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Bacon Gruyère Breakfast Pastry
Bacon Gruyère Breakfast Pastry
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- 1 sheet (half of 17.3 oz. package) frozen puff pastry, thawed
- 1/3 cup sour cream
- 3/4 cup shredded Gruyère cheese
- 4 slices cooked bacon
- 3 large eggs
- Fresh thyme leaves, for garnish
1. Preheat oven to 400 F.
2. Spread parchment paper on a baking sheet and create a rectangle shape and 'crust' by folding a 1/2 inch of pastry to form a rim. Using a fork, make indentations around the rim and poke holes all over pastry.
3. Bake 20 minutes or until golden brown.
4. In small bowl, combine sour cream and Gruyère then spread onto pastry.
5. Create 3 wells in pastry and gently crack eggs into them. Add bacon strips. Season with salt and pepper to taste.
6. Bake about 12-15 minutes (keep an eye on it) until egg whites are set but yolks are still runny.
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2. Spread parchment paper on a baking sheet and create a rectangle shape and 'crust' by folding a 1/2 inch of pastry to form a rim. Using a fork, make indentations around the rim and poke holes all over pastry.
3. Bake 20 minutes or until golden brown.
4. In small bowl, combine sour cream and Gruyère then spread onto pastry.
5. Create 3 wells in pastry and gently crack eggs into them. Add bacon strips. Season with salt and pepper to taste.
6. Bake about 12-15 minutes (keep an eye on it) until egg whites are set but yolks are still runny.
comments powered by Disqus