Roasted Bell Pepper and Egg Breakfast Pastries
I think this might be the best breakfast I have ever eaten, and it didn’t even involve cookies or pie. I just don’t know what is happening to me. I never used to eat breakfast let alone like breakfast. My poor mom tried for years to find something I would like. I just wasn’t ever hungry first thing in the morning. That’s because I was still trying to deal with the fact that I was awake. Mornings and I were not on friendly terms. Now I get up early every day because I want to have more time to get things done, and I actually enjoy it. It is so weird. And now I’m liking breakfast food? Maybe it just took me a long time to grow up. I don’t know, but I am not complaining because it means a whole food group has opened up for me. And it includes this amazing recipe.
I really don’t understand why this recipe is so good. The ingredients are pretty basic. But the end result is so much more than the sum of the ingredients. I thought I was going to like it. But I didn’t think I was going to go crazy over it. I am pretty sure already that this is going to be in my top 10 recipes of the year. It is not a difficult recipe, but it does take a bit of time as there are several steps. It includes roasting some veggies,
rolling out puff pastry,
then chilling it. This would be a great recipe for an Easter or Mother’s Day Brunch or overnight company. I would recommend roasting the veggies and chilling the dough the day before. That way, all that has to be done in the morning is spread the sour cream over the pastry,
and bake it with the eggs.
Don’t let the fact that you have to roll out puff pastry worry you either. It is already rolled out into a square, and all you are doing is flattening it out a couple of inches more. Just make sure you follow the recipe exactly. Don’t be like me and forget to bake the puff pastry squares 10 minutes before you add the egg. You will end up with mushy pastry. Believe me, whatever you have to do to make this recipe is 100 percent worth it.
But don’t let me lead you to believe it is difficult, because it really isn’t.
I made these eggs because I just couldn’t get them out of my mind once I saw the picture of them. Now I can’t get them out of my mind because I know how they taste. I keep pondering when I should make them again. I’m thinking as soon as possible and as often as possible. We all know breakfast is the most important meal of the day. I guess being a grown up has its advantages!
Roasted Bell Pepper and Egg Breakfast Pastries
- 2 large red and/or orange bell peppers, cut into 1/2 inch strips
- 2 purple onions, halved and cut into 1/2 inch wedges
- fresh sprigs of thyme, leaves removed and saved
- 1 tsp. cumin
- 1 tsp. coriander
- 6 Tbsp. olive oil
- handful fresh parsley, chopped
- handful cilantro, chopped
- 1 sheet puff pasty, THAWED
- 1 egg, beaten, for brushing the pastry, optional
- 4 Tbsp. sour cream
- 4 large eggs
- salt and freshly cracked pepper
- Preheat oven to 400 degrees.
- Mix together the pepper, onions, thyme, and spices in a bowl. Add the olive oil and toss well so that everything is coated with the oil and spices.
- Spread on a baking sheet and roast for 15-20 minutes, stirring and rearranging the veggies a few times so they don’t burn.
- While veggies are roasting, chop parsley and cilantro leaves.
- After you take the veggies out of the oven, sprinkle them with half the fresh herbs and set aside.
- Turn the oven up to 425 degrees.
- Roll out the pastry on a FLOURED (IMPORTANT!) piece of parchment paper with a piece of FLOURED parchment paper on top of pastry so the paper doesn’t stick to the dough. Roll until it reaches a 12×12 inch square (if it’s not quite 12×12 don’t worry about it). Cut off uneven edges.
- Cut into four 6 inch squares.
- Transfer each piece to a parchment or silpat lined baking sheet, spreading them out a little bit so they have room to bake and expand.
- Take a dull knife and score a little 1/4 inch frame around each square of pastry. Don’t cut all the way through.
- Prick the inside of the squares all over with the tines of a fork. Place pan of pastries in the refrigerator for 30 minutes.
- Remove the pastry from the refrigerator and spread the INSIDE of each square with 1 Tbsp. of sour cream.
- Brush the outside edges of the squares with the beaten egg (optional-still tastes good if you don’t do it).
- Top each square with some of the veggie mixture, spreading it out evenly, leaving the borders free, and the center of the square empty for the egg which will go in later. DON’T PUT THE EGG IN YET.
- Bake for about 10 minutes until rising and just starting to brown.
- Remove pan from oven, and carefully crack an egg into the center of each pastry. You may not need to use all of the egg white if egg starts to overflow. Put back into the oven for about 10-15 minutes until the egg is set. Egg will be soft set and slightly runny at this point. Watch carefully at the end so you don’t burn the pastry and the egg isn’t overcooked.
- Sprinkle with salt, pepper, and remaining herbs. Best if eaten immediately.
- Refrigerate any leftovers.
Recipe from Cook AZ I Do, adapted slightly from The View from Great Island blog, and originally found in the Jerusalem cookbook