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Fried-Egg-and-Bacon Puff Pastry Squares

The bacon-topped puff pastry squares can be made a couple of hours ahead of time. Re-crisp them in a warm oven before serving.

  • prep: 40 mins
    total time: 1 hour 15 mins
  • yield: Makes 9

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Ingredients

  • 1 sheet frozen puff pastry (from a 17.3-ounce package), thawed
  • All-purpose flour, for rolling
  • 10 large eggs, divided
  • 1 teaspoon water
  • 9 slices bacon, cut in half crosswise
  • 3 tablespoons unsalted butter, divided
  • Coarse salt and freshly ground pepper
  • Chopped fresh chives, for garnish

Cook's Note

This impressive breakfast sandwich scales up easily for a crowd. To make it, simply layer bacon on store-bought puff pastry, bake, and top with a fried egg. A garnish of chopped fresh chives adds a bright note.

Directions

  1. Step 1

    Unfold puff pastry on a lightly floured work surface, and roll out into a 12-inch square. Prick pastry all over with a fork. Cut into thirds to yield three 4-inch-wide strips, then cut strips crosswise into thirds (you should have nine 4-inch squares). Transfer to a parchment-lined baking sheet, and freeze until firm, about 30 minutes. Preheat oven to 425 degrees with rack in top position.

  2. Step 2

    Lightly beat 1 egg with water. Brush top of pastry squares with egg wash; place 2 pieces (1 slice) bacon on each square. Bake until pastry is puffed and golden brown and bacon is cooked through and crisp around edges, 15 to 18 minutes.

  3. Step 3

    Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Crack 3 eggs into skillet, and cook until whites are set and golden brown along edges but yolks are still runny, about 4 minutes. Place 1 egg on top of each of 3 pastry squares, and season with salt and pepper. Transfer to a serving platter, and loosely cover with foil. In 2 more batches, cook remaining 6 eggs in remaining 2 tablespoons butter, transfer to pastry squares, and season. Garnish with chives, and serve immediately.

Source
Martha Stewart Living, February 2013

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Reviews (2)

  • 30 Sep, 2013

    A huge hit with the whole family! I made this for an easy Saturday lunch and husband and kids LOVED it! Couldn't have been easier to make! I will be doing it for a main meal with a big salad too - just for a change.

  • 24 Jul, 2013

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