Sunday, March 18, 2012

Recipe: Deluxe Open-Faced Breakfast Sandwich


I know, the name leaves something to be desired...that's because there is no official name yet.  For those of you that don't know, Food Network Magazine has a contest each month on the last page of the magazine, where readers compete to win a $500 gift card to foodnetworkstore.com.  The contest is to come up with the most creative/funny/accurate name for a dish they create.  This was April 2012's dish.  I'm not good with names, but maybe you can think of a good one? If so, go to foodnetwork.com/namethisdish to enter! They also pick 3 runners up which receive a $50 gift card. 

For now I'll stick with Deluxe Open-Faced Breakfast Sandwiches!

Deluxe Open-Faced Breakfast Sandwiches
Source: Food Network Magazine, April 2012
Makes: 4 Individual Tarts

Ingredients:
All-purpose flour, for dusting
1        sheet frozen puff pastry, defrosted (half of a 17-18oz package)
2        strips bacon
1 1/2   cups shredded havarti cheese
3        Tablespoons shredded parmesan cheese
4         large eggs
Kosher Salt and fresh ground pepper
Chopped fresh chives for topping

Directions:
1.) Preheat oven to 425 degrees.  Line 2 baking sheets with parchment paper.
2.) On a lightly floured surface, roll out the puff pastry dough into a 12" square, then cut into 4 equal-sized squares. Slightly fold and pinch the edges under to make the squares into a circle, and place them on the baking sheets.  Use a fork to prick holes all over the tarts to prevent them from puffing up.  Bake until golden, 8-10 minutes.
3.) While the shells are baking, cook the bacon in a medium skillet over medium heat, turning, until crisp, 8-10 minutes.  Transfer to paper towels to drain the excess fat, and crumble.
4.) Let the tart shells cool slightly before beginning to assemble.  If the centers are puffy, just prick them once again with a fork to deflate them.
5.) Sprinkle evenly with the havarti and parmesan cheese, then make a well in the middle of the cheese for the egg to sit.  Crack an egg into each well, season with salt and pepper.  Top with the bacon, and return to the oven for 10-15 minutes, or until the egg whites are set. Top with chives.



Notes:
-Havarti is a creamy cheese that tastes like a sharp cheddar, but with more of a mozzarella texture.  You could substitute this with a sharp cheddar, monterey jack, or even a pepper jack and I'm sure it will be excellent.  It's about $11/lb, so it's quite expensive.  I paid about $3 for the piece I bought which will make this recipe twice.
-Watch them closely in the oven.  My 10 minute time went off, they weren't set so I kept them in there longer.  Three out of the four egg yolks hardened, which you don't want.  You want the egg yolk to be runny, that makes a yummy sauce!

These are amazing, and are now a staple in my recipe repertoire! I can't wait for family to visit so I can make these for them! For now I'll settle with the leftover one I had for breakfast today.

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