Braided Holiday Brunch Loaf |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 10 |
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Got this from Yankee Mag.. It'll look as though you spent hours, but in truth it's really just fancy scrambled eggs folded into dough. Ingredients:
1/4 stick (2 tablespoons) unsalted butter |
1 russet potato, peeled and cut into 1/2-inch cubes |
1 small yellow onion, finely chopped |
1 red bell pepper, seeded and diced into 1/4-inch pieces |
4 strips cooked bacon or ham, chopped |
1 dozen eggs |
2 scallions, finely chopped |
8 ounces cream cheese, cut into small pieces |
1/2 cup shredded mild cheddar or monterey jack cheese |
1 egg white |
1 teaspoon water |
flour for surfaces |
2 sheets frozen puff pastry, defrosted |
Directions:
1. In a large sauté pan over medium-high heat, melt butter and cook potato cubes 5 minutes, or until they begin to soften.
2. Add onion and pepper and cook 8 to 10 minutes, or until onion becomes translucent, flipping ingredients with a spatula occasionally, being careful not to break up potato.
3. Add bacon. Lower heat to medium.
4. In a medium bowl, whisk together eggs and scallions.
5. Add to sauté pan.
6. Fold in cream cheese and cheddar and scramble gently until just set.
7. Remove to a separate bowl and cool to room temperature (or refrigerate).
8. Heat oven to 375 degrees.
9. In a small bowl, whisk together egg white and water.
10. On a lightly floured work surface, roll one sheet of puff pastry into a 10-by-12-inch rectangle.
11. Place on a baking sheet lined with parchment or Silpat.
12. Trim pastry
13. Place half of egg mixture into center of pastry and braid .
14. Brush with egg wash.
15. Repeat with other pastry sheet. Bake 25 to 30 minutes, or until browned.
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