Each slice of this fun brunch dish holds a single serving of everyone's favourite breakfast – bacon and eggs. Serve with a mixed green salad.
- Portion size 4 servings
- Credits : Canadian Living Magazine: June 2007
- 1/2 package frozen all-butter puff pastry thawed
- 4 slices bacon
- 1 1/4 cup shredded Gruyere cheese
- 2 tablespoons minced fresh parsley
- 4 eggs
- 1/4 teaspoon pepper
MethodOn lightly floured surface, roll out pastry to 10-inch (25 cm) square; transfer to parchment paper-lined baking sheet. Using fork, pierce pastry all over at 1-inch (2.5 cm) intervals; refrigerate until firm, about 30 minutes or for up to 4 hours.
Bake in 400°F (200°C) oven until light golden and puffed, about 12 minutes. Let cool slightly.
Meanwhile, in skillet, cook bacon over medium-high heat until crisp, about 6 minutes; drain on paper towel-lined plate. Trim slices to 4 inches (10 cm).
Sprinkle cheese over pastry; sprinkle with parsley. Arrange bacon slice in each corner. Break each egg beside bacon strip so each quarter has bacon and egg. Sprinkle egg with pepper. Bake until eggs are set, about 15 minutes. Let stand for 2 minutes before cutting.
Nutritional facts Per serving: about
- Sodium 460 mg
- Protein 22 g
- Calories 478.0
- Total fat 33 g
- Cholesterol 252 mg
- Saturated fat 15 g
- Total carbohydrate 23 g
- Iron 18.0
- Folate 14.0
- Calcium 35.0
- Vitamin A 25.0
- Vitamin C 3.0