Worth making for a weekend breakfast.
Happy Easter everyone. I’m sure you already have your Easter morning breakfast planned but keep this in mind the next time you want something special.
I promise not to say breakfast is my least favorite meal ever again. I keep saying that and yet I keep coming up with more breakfast recipes to share with you. I think most of the ones I post here are probably not something I would make during the week but something I want to try for a lazy weekend breakfast treat or most would be wonderful to serve to visiting guest or maybe for that Sunday brunch you have been wanting to have.
This is one recipe I will definitely be making for my daughter and her husband while helping with the baby (or household chores) when we are there (soon).
I look forward to greeting the new baby and I also looking forward to being able to cook for them for a few days OR until they kick us out. I told them up front we could stay as long as we are needed but don’t feel bad saying it’s time to go. What is it they say about fish after three days?
This recipe was on Williams Sonoma’s site it looked so yummy and I was hoping it my would measure up. Measure up it did and I hope you will enjoy it because I feel like this is one of my easier breakfast recipes. I only made a few changes to the original :). (I substituted sour cream for the cream fraiche because a lot of people don’t make their own cream fraiche and I added the pepper rings and the sun-dried tomatoes.
NOTES: I’ve been thinking of a way to do this to make it gluten free for anyone that wants the same affect but without the puffed pastry whether you have to eat gluten free or not. My idea is to take some fresh spinach, and put on bottom of casserole dish, top with some chunky or thick sliced mushrooms that have been sautéed a little, Add the pepper rings around the dish along with the bacon. Add dollops of the sour cream and cheese mixture around the dish and crack in the eggs and bake until eggs are set. This will take about the same amount of time since you have already sautéed the mushrooms. Or, you could cover the bottom of the dish with already cooked hash brown potatoes then layer the spinach and mushrooms.
BLAST FROM THE PAST: Drunkened Pineapple Upside Down Cake — I love these little cakes. We made these for a Hawaiian Feast the Michie’s did after my daughter and her husband came from from their honeymoon in Hawaii. These little cakes froze beautifully and the ice cream was fantastic too.
Mix the sour cream (or creme fraiche) and cheese together and set aside.
Cut the purple onion in thin slivers or you can just chop them up.
In about 1 tablespoon of the bacon fat or oil, cook the onions slowly about 8-10 minutes until they start to caramelize.
Cut the red peppers in about 1/2-3/4″ slices and remove the membranes and seeds.
I don’t roll out my puff pastry; I just open it out. Using a small paring knife score about 1/2″ into the sides of the crust.
Mix the one egg and 1 tablespoon of water together and brush just the outer part of the crust where you scored.
Spread the cheese/sour cream mixture over the crust, being careful not to get it on the outer 1/2″ edge. Top this with the fried bacon pieces and the pepper rings. If you want a bigger tart, press both pieces of puff pastry together or make two separate ones or you can put four pepper rings onto one piece of the pastry so you can add four eggs. Put in oven
After baking in oven for 7 minutes, remove from oven and crack your eggs into the pepper rings. Add the chopped sun-dried tomatoes and green onions now. Return to oven and bake for another 7 minutes or until the egg whites are just set.
Sunny Morning Breakfast Tart
(Inspired somewhat from a recipe from Williams Sonoma)
1 sheet puff pastry dough, thawed
1 egg, light beaten with 1 tsp. water
3 oz. sour crean
2 oz. shredded Swiss cheese
salt and freshly ground pepper to taste
6-8 slices bacon, fried until crisp
1/2 red onion, chopped or cut into thin slivers
6 sun-dried tomato halves, chopped
4 red bell pepper rings, cut 1/2″ thick
3-4 green onions, sliced very thin
Thaw the puff pastry dough according to the package instructions.
Preheat oven to 425° and lightly grease a baking sheet.
In about one tablespoon of oil, cook the red onions until they start to caramelize, this may take 8-10 minutes or longer. Or you can simply sauté them for 3-4 minutes. Set aside.
Unfold the puff pastry onto your cookie sheet. Using a paring knife, score a border 1/2 inch in from the edge of the pastry. Using a fork, prick the center of the pastry. Brush the border with the egg wash and refrigerate for 15 minutes.
In a small bowl, stir together the sour cream and cheese, and season with salt and pepper. Spread the sour cream mixture on the pastry, keeping the border clean. Put the three to four pepper rings on top, pressing into the cheese mixture. Lay the bacon on top, slightly overlapping the slices. Bake for about 14 minutes and then remove from oven. Sprinkle on the sun-dried tomatoes and green onions.
Using a fork, prick any large air pockets in the pastry. Crack the eggs into the center of each pepper ring. Return to oven and bake until the egg whites are set and the yolks are still soft, 7 to 10 minutes. Transfer the tart to a platter, garnish with extra green onions (or chives) and serve immediately.