There hasn’t been too much breakfast-making in our house over the last few months. Rather, we’ve enjoyed sleeping in or going out to some of our local breakfast haunts.
However, when I saw this recipe on the wonderfully named blog, 80 Breakfasts, I knew that we were going to have to stay in and make it.
I followed the recipe pretty closely. Using two gratin dishes we received as gifts for our wedding, I cut out circles of puff pastry to fit inside. I then smeared some Dijon mustard onto the pastry and grated over that some port cheddar. I wrapped two pieces of bacon (pre-cooked for about 10 min.) around the circumfrence of the dishes and cracked two eggs in the middle of each. Chopped herbs from our small porch garden finished it off, and into the oven it went for about 25 minutes.
This is a really easy and great breakfast or brunch dish. The flavor of the mustard really came through and I think, if you like onions like me, you could replace the mustard with some red onion confit (The Girl and the Fig is one of my favorites). I would have added a little more grated cheese, as that flavor didn’t come through enough, though there are a lot of strong flavors here so it makes sense that something will get lost.
I’d love to try this on a larger scale – using a full-sized pie dish and more bacon and eggs for a larger group of people.
That looks WONDERFUL.