Mushroom and Egg Breakfast Pastries
User Reviews
4
22 reviews
Good
Mushroom and Egg Breakfast Pastries
Report
Mushroom and Egg Breakfast Pastries look fancy but they're easy to make, try them the next time you need something a step above the ordinary for breakfast or brunch.
Share:
Ingredients
- 1 puff pastry thawed, sheet, frozen
- heavy cream or a beaten egg for brushing the pastry
- 2 Tbsp olive oil
- 8-10 cremini mushrooms brushed clean and sliced, good sized
- 3 leek well washed and sliced (white part and a little of the green
- 2 Tbsp thyme fresh leaves
- 2 Tbsp parsley fresh chopped
- salt fresh cracked
- black pepper fresh cracked
- soft goat cheese about 1/2 cup or so
- 4 egg large
Instructions
- Set oven to 400F
- Heat the olive oil in a skillet and saute the leeks and mushrooms for about 10-15 minutes until soft but not mushy. Toss with the fresh herbs.
- Roll out the cold puff pastry on a lightly floured surface to a 12x 12 square. Cut that into 4 smaller squares. Using the tip of a small paring knife, score around each square, being careful not to cut all the way through, just 1/4 inch from the edge, to form a frame. This outer edge will puff up during the baking like a crust.
- Use a fork to prick the dough all over, INSIDE the frame. This will keep the inside from puffing up. Brush each piece of dough lightly with heavy cream or a beaten egg. At this point you can refrigerate the dough and finish later, if you want.
- Spread or crumble goat cheese on each square of dough. Top with the mushroom leek mixture. Be careful to keep the mixture inside your 'frame', and make a small 'nest' in the center where the egg will eventually go.
- Crack the four eggs into individual cups and set aside. This is going to make it easier to slide the eggs onto the galettes later.
- Bake the pastries for 10 minutes, until starting to puff up and get a little golden
- Remove from the oven and make sure you have created a well in the center of each to hold the eggs. Then gently slide an egg into the center of each pastry.
- Put back in the oven for another 10-12 minutes until the egg is just set.
- Serve immediately, showered with a little more pepper, and fresh herbs.
Notes
- Recipe inspired by Yotam Ottolenghi
Genuine Reviews
User Reviews
Overall Rating
4
22 reviews
Good
Other Recipes
You'll Also Love
