This is a perfect fit for a slow weekend morning served alongside fresh fruit and piping hot coffee. The filling for this strudel can be customized according to your family's preferences. Want a vegetarian option? Just leave out the bacon. Want a meat-lover's option? Remove the vegetables and add diced ham. Personally, I love fresh veggies and herbs in this strudel: mushrooms, tomatoes, spinach, kale, sage, cilantro, basil, oregano, etc. Breakfast Egg Strudel Servings: 8 to 10 Ingredients: 1 box (1.1 lb) puff pastry dough 2 Tbsp butter 1/2 cup onion, diced 2 garlic cloves, minced 1/2 cup kale, stem removed, chopped 1 medium tomato, seeded and chopped 6 bacon strips, cooked and crumbled 11 eggs 1 Tbsp fresh sage, minced 1 cup cheddar cheese, shredded 1 egg 1 Tbsp water 1/4 cup cheddar cheese, shredded Directions: 1. Preheat oven to 400 degrees. Thaw puff pastry according to package directions. 2. Melt butter in a large skillet over medium-high heat. Add onion, garlic, and kale; sauté 5 minutes. Stir in tomatoes, sauté 2 more minutes. Set aside in a small bowl. 3. Add eggs and sage to skillet and scramble just until set. Don’t overcook, as the eggs will continue cooking in the oven. Mix in sautéed vegetables. Set aside while working with pastry. 4. Unfold one pastry sheet on a lightly-dusted work space. Roll the pastry into a 12x10-inch rectangle and then transfer to a parchment paper-lined baking sheet. Trim pastry as shown below, sprinkle with 1/2 cup cheddar cheese, top with half of the egg mixture, and then braid, starting at the top. Repeat with second pastry sheet and remaining filling. 5. Combine remaining egg and water; brush over tops of strudels. Sprinkle with remaining 1/4 cup cheese. 6. Bake for 20 to 30 minutes or until golden brown. Let cool slightly before slicing.
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