This little delight is something I pulled out of my ass today. Well, I shouldn’t take all the credit, as I did come across something similar in someone else’s blog not long ago.
This is a great breakfast, despite making it for some random meal between lunch and dinner time.
It is a puff pastry filled with mushrooms, onions, peppers, and a whole egg, covered with a little bit of cheese, truffle salt and parsley (mostly decorative).
It’s relatively easy to make too…
Preheat the oven to 350 and take out the puff pastry to let it thaw (it usually comes frozen). I’ve never been bold enough to attempt making my own puff pastry. Keep it around in the freezer as it makes for great improve meals.
Saute the onions, mild peppers, and mushrooms (in that order, a minute or two apart). Bell peppers seem appropriate, but I used padron peppers instead, as that is all I had. I don’t know what quantities to use, as I totally eyeballed it. I’m sure you can come up with a variety of other great things to throw in there too if you don’t have those veggies. I bet bacon pieces would also be delicious. If using just veggies, add some S/P for flavor, or other herbs/spices.
Cut the puff pastry into big enough squares and just mold them out into the buttered-up muffin pan cups leaving room for the egg.
Scoop in the sauteed veggies into the cups. Crack open an egg, without breaking the yolk, and lightly pour it into the cup.
Lastly, (and optionally) sprinkle on some cheese and little bit of parsley. In my case I used Gouda cheese since that’s all I had, but I’m sure other sharp cheeses would work. I also sprinkled on some truffle salt. The veggies themselves I suspected would be fairly blend since I didn’t add much S/P or spices to it, so I figured the truffle would finish off the decoration.
