Eggs baked in puff pastries served with bacon for a delicious savory breakfast. These bacon and eggs puff pastries are easy to make and great for individual serving.
Ingredients
6 puff pastries
6 eggs
6 strips of bacon
Salt and pepper, to taste
Half an avocado (optional)
Directions:
Preheat the oven to 425F. Line a baking sheet with foil or parchment paper.
Place the frozen puff pastries onto the baking sheet, and bake them for about 15-20 minutes until they’ve turned golden brown. Once they’re golden brown, remove them from the oven and allow them to cool for a few minutes before removing the tops and hollowing out the center.
For baked eggs:
Crack an egg into each of the baked puff pastries and bake them in the oven at 400F for about 15-20 minutes until the egg whites solidify. Remove the puff pastries from the oven and sprinkle salt and pepper on top to taste.
For scrambled eggs:
Add oil to the skillet to grease the bottom of the skillet, about 2 tablespoons of oil. Allow the oil to heat for about a minute over medium heat before adding the beaten eggs. Use a spatula to scramble the eggs and cook them until they become soft and fluffy to your taste.
Remove the eggs from heat and divide them evenly between the puff pastries. Sprinkle salt and pepper over the eggs.
Cook the bacon in a skillet over medium heat until they become crispy. Serve them on the side with the puff pastries or allow them to cool and crumble them before topping the eggs with the bacon.
Serve the bacon and eggs puff pastries warm.
Recipe by Cooking with a Wallflower at https://cookingwithawallflower.com/2015/02/16/bacon-eggs-puff-pastries/