Thursday, June 3, 2010

Savory Breakfast Pastry

When we have overnight guests, I try to plan ahead and have something in mind to make for a late breakfast or brunch the next morning. More often than not, those guests are my kids and they're always in a yank to hit the road so they can get the trip back home behind them and salvage what is left of their weekend before going back to work the next day. So for them, it's usually no breakfast, or a quick scrambled egg and toast. When my best friend comes to party visit, she's more the Egg McMuffin and hash browns kinda gal, so I don't usually get to make breakfast for her either. This weekend I'm having a houseful again and we'll see if I actually get to make this, or if I've merely made this as another blog posting. Hubby and I really enjoyed it for lunch today though!

Savory Breakfast Pastry (serves 5-6)

6 eggs, divided
1/4 cup reduced-fat mayonnaise
dash or two of Tabasco sauce
1 TBSP olive oil
3 ounces Canadian bacon, diced
1/2 cup diced onion
1/2 cup diced red pepper
salt and pepper
1 clove garlic, minced
2 cups fresh baby spinach
1/2 cup of canned Ro-tel tomatoes and chilies, drained well (about 1/2 can)
2 ounces reduced-fat cream cheese
1/2 cup shredded cheese (I used a Mexican blend)
1 sheet puff pastry dough, thawed
poppy and sesame seeds, optional

In a medium bowl whisk together 5 eggs, mayonnaise and Tabasco sauce until smooth. Set aside.
In a large non-stick skillet heat olive oil over medium heat. Add diced Canadian bacon and fry until crisp. Drain from pan with slotted spoon to a paper towel.

To the same skillet, add the onion and red pepper. Season with salt and pepper and saute until onions are translucent, 5-6 minutes. Add the garlic and spinach and continue to saute until spinach is wilted.

Pour eggs over sauteed vegetables and cook until set, but not dry, stirring occasionally. Remove from heat and stir in Ro-tel tomatoes, cream cheese, shredded cheese and reserved Canadian bacon. Place mixture in a bowl and chill for 30 minutes.

Preheat oven to 400 degrees. Line a baking sheet with a silpat or parchment paper. (I flipped over a baking sheet and used my silpat.) In a small bowl, whisk remaining egg with a tsp of water until frothy.

Roll puff pastry into a 12 X 10 inch rectangle. Spoon egg mixture down center of pastry, leaving a one inch margin on top and bottom and three inch borders on each side.

Cut pastry on side borders into one inch strips.

Crisscross strips over top of filling.

Brush top and sides of pastry with egg wash and top with seeds if desired. Bake for 30 minutes or until pastry is golden brown and puffed. Remove from oven and let cool a bit before slicing to serve.


Barbara Bakes said...

This is almost too pretty to eat, but it would definitely spice up the morning.

Haden News said...

This Looks and Sounds delicious!! I say make it for your company!!! Have a great weekend.

Frieda said...

This looks fabulous! I have every ingredient ~ What did you use to cut the dough on your Silpat? I was told not to cut anything on!

Julie said...

This looks so delicious! Your house guests are lucky to have such a great hostess!

Mags said...

Frieda: I just pressed down gently with my dough scraper. Hope that helps!

Grumpy and HoneyB said...

This looks great - and I am not much of an egg person. I'd be willing to let you feed me breakfast!

Jane said...

Those guests who skip breakfast or just go the McMuffin route obviously don't know what they're missing, Mags! Besides looking really impressive, this must be pretty darn delicious.

June said...

Wow - that is absolutely beautiful and sounds delicious! I want some NOW!

Karen said...

Now what guest wouldn't be thrilled to have this in the morning? It looks so fancy and it looks like so much work, it'd be sure to make guests feel special!

stephchows said...

mmmmmm all of your breads and pastries always look so professional!

martina said...

Hi Mags, thank you so much for writing about RO*TEL. We love this recipe and think you should enter it into our recipe contest for a chance to win $2,000. For more info visit

- The RO*TEL Across America Team

Anonymous said...

I assume the mayo is 1/4 cup?

Mags said...

Anon: thanks for catching that. I have corrected the post.

Nanan said...

"almost" too pretty to eat! You are brilliant in the kitchen Mags!!!

Moogie said...

Great job Mags. Is this what you're going to serve me when I come to visit.

From the Kitchen said...

Mags, I can come and I'll hang around for brunch! This looks delicious--and the puff pastry intrigues me as I have yet to use it. A pot of strong coffee and I'm all yours--or until after brunch for sure.


chayacomfycook said...

We are having a family get together and this would make them happy. The problem is whether I have the time to sneak in, to make it.

I guess, I can just make it all for myself. I would love to.

You come up with the very best.

janet said...

Super!Si eu am facut impletitura asta ,dar ,cu fructe de padure!Chear miine voi incerca sa fac si cum ai facut tu!
O seara buna!

cindy said...

Yum!!! I will have to definitely make this!!

Laurie said...

Love the ingredients in this recipe Mags! I also love to make braids and usually use a couple of tubes of Pillsbury crescent rolls (gasp!).

Looks like I'm going to have to give this recipe a try. Looks almost too pretty to eat ... almost. :)

Lyndsey said...

I really like the idea of a savory pastry! It looks so nice, perfect for company!

Amanda said...

Very impressive display! Looks marvelous!

Shelly said...

I made this for a tailgating breakfast. It was awesome! I cooked the filling the night before and refrigerated overnight. The next morning I assembled the puff pastry and baked. Next time I make this, I will assemble it the night before and wrap it in plastic wrap, so I just have to bake it in the morning. Thanks for a great recipe.

The Cookinglady said...

This looks really good and creative. Great pic thanks for sharing.