Bacon Gruyere Breakfast Pastry
- 1 sheet (half of 17.3 oz. package) frozen puff pastry, thawed
- 1/3 cup sour cream
- 3/4 cup shredded Gruyere cheese
- 4 slices cooked bacon
- 3 large eggs
- Fresh thyme leaves, for garnish
Preheat oven to 400 F.
Spread parchment paper on a baking sheet and create a rectangle shape and 'crust' by folding a 1/2 inch of pastry to form a rim. Using a fork, make indentations around the rim and poke holes all over pastry.
Bake 20 minutes or until golden brown.
In small bowl, combine sour cream and Gruyére then spread onto pastry.
Create 3 wells in pastry and gently crack eggs into them. Add bacon strips. Season with salt and pepper to taste.
Bake about 12-15 minutes (keep an eye on it) until egg whites are set but yolks are still runny.
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