Bacon, Proscuitto and Swiss Puff-Pastry

How have I not shared this with y'all yet? This is my most requested recipe. It's been shared on my friend's blog. It's even become a "must have" Christmas morning tradition for another friend's family. It's beautiful, delicious, and best of all a simple assemble and bake recipe. What could be better? I'll give you the original, but it's one of those versatile recipes that you can adapt to suit your personal taste or whatever you have on hand. That's actually why I made it today. I had a small Christmas brunch for some dear friends, and in keeping with my motto this Advent of "simplify and remember", I decided to serve something I could make from ingredients I had available without making a trip to the store. The only must have ingredients are puff pastry (always in my freezer), eggs, cheese, meat, sour cream or yogurt, and fresh herbs. Aren't these things usually in your refrigerator? The best part is, no one will ever guess that you didn't spend hours preparing this impressive dish. Here's what you'll need:

  • 2 sheets frozen puff pastry (one 17.3-ounce package), thawed
  • 6 slices thick cut peppered bacon, cooked & chopped
  • 6 slices proscuitto, chopped
  • 2 cups coarsely grated Swiss cheese
  • 2 cups sliced mushrooms
  • 2 large eggs
  • 1 tablespoon chopped fresh rosemary
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1 cup sour cream or Greek yogurt

 

Preheat oven to 400°F. 

Sauté mushrooms until just barely done then drain any liquid.

Unfold 1 pastry sheet on each of 2 baking sheets lined with parchment paper. With a fork, go around the pastry about 1/2" from the edge making a border of holes. This is called docking. Then dock the surface of the dough within the border. This keeps the pastry from puffing up when you cook it. 

Top with bacon, proscuitto, cheese, mushrooms, and rosemary leaving 1/2-inch plain border.

Whisk eggs, pepper, salt, and nutmeg in a separate bowl. Whisk in sour cream or greek yogurt.

 Spoon egg mixture evenly over toppings on each pastry. Bake until pastries are puffed and golden and toppings are set, about 25 minutes.

Bacon, Proscuitto and Swiss Puff-Pastry

  • 2 sheets frozen puff pastry (one 17.3-ounce package), thawed
  • 6 slices thick cut peppered bacon, cooked & chopped
  • 6 slices proscuitto, chopped
  • 2 cups coarsely grated Swiss cheese
  • 2 cups sliced mushrooms
  • 2 large eggs
  • 1 tablespoon chopped fresh rosemary
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1 cup sour cream

Preheat oven to 400°F.  Saute mushrooms until just barely done then drain any liquid. Unfold 1 pastry sheet on each of 2 baking sheets. Top with bacon, proscuitto, cheese, and mushrooms, leaving 1/2-inch plain border. Whisk eggs, rosemary, pepper, salt, and nutmeg in bowl. Whisk in sour cream. Spoon egg mixture over toppings on each pastry. Bake until pastries are puffed and golden and toppings are set, about 25 minutes.

 

Enjoy!

Lynn

Bacon, Proscuitto and Swiss Puff-Pastry

  • 2 sheets frozen puff pastry (one 17.3-ounce package), thawed
  • 6 slices thick cut peppered bacon, cooked & chopped
  • 6 slices proscuitto, chopped
  • 2 cups coarsely grated Swiss cheese
  • 2 cups sliced mushrooms
  • 2 large eggs
  • 1 tablespoon chopped fresh rosemary
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1 cup sour cream or Greek yogurt

Preheat oven to 400°F.  Saute mushrooms until just barely done then drain any liquid. Unfold 1 pastry sheet on each of 2 baking sheets. Top with bacon, proscuitto, cheese, and mushrooms, leaving 1/2-inch plain border. Whisk eggs, rosemary, pepper, salt, and nutmeg in bowl. Whisk in sour cream. Spoon egg mixture over toppings on each pastry. Bake until pastries are puffed and golden and toppings are set, about 25 minutes.

 

 

Mexican Breakfast Sandwich

Texas is known for it's breakfast tacos and everyone in this home is crazy about them. A quick look in the refrigerator this morning and the first thing I thought was "I guess I'll make breakfast tacos again." Out came the chorizo, eggs, and cheese. However, I was feeling uninspired. Then I spotted the ciabatta rolls on the counter. Instead of breakfast tacos, I decided I'd make breakfast sandwiches. They had all the delicious ingredients of a taco, I just used rolls instead of tortillas. It ended up being a great decision. Here's what you'll need:

  • 1 ciabatta roll per person
  • 1 egg per person
  • 1 pkg chorizo
  • 1 can refried beans
  • cheese (whatever kind you like) 
  • 1 avocado, sliced
  • Romaine lettuce
  • chipotle sauce

 

Start by cooking the chorizo. While it's cooking, split the rolls and spread some refried beans on the bottom of each one. 

When the chorizo is fully cooked, drain off the excess grease. Spoon a generous amount of chorizo on top of the refried beans. 

Now put some cheese slices on top of the chorizo and put the sandwich bottom in a 350 degree oven until the cheese is melted. 

While the cheese is melting, Spread some of the chipotle sauce on the top half of each bun. 

Add some sliced avocado. 

And some lettuce. In the skillet that you cooked the chorizo, fry an egg. I left a little of the grease in it for flavor. 

Now it's time to put the top and bottom together. You can do it.  

How good does that look? That yolk running down the side is a thing of beauty!  I fired up some fingerling potatoes with a little chorizo to serve on the side. Just looking at the picture makes we want another one...

 

Enjoy! 

Lynn