Egg on Puffpastry with Ham, Cheese, Butternut Squash and Bok Choy

Giulia Doyle — Mon, 18 Jan 2016 18:19:11 +0000

Eggs! what glorious food. Eggs for breakfast, brunch, lunch or dinner – there are countless recipes that require eggs or where egg is the star. I find anything with a fried egg on top just delicious and it can make a tangle of leftovers shine as a nutritious lunch. This past weekend I decided to play a little with frozen puff pastry, leftover vegetables and an egg. Here is the delicious result.

Egg on Puffpastry with Ham, Cheese, Butternut Squash and Bok-Choy

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Ingredients

1 sheet of frozen puff pastry, thawed
chopped vegetables of choice (I used cubed roasted butternut squash and sautéed baby bok-choy)
Shredded cheese
Eggs
Salt, pepper

Instructions

Preheat oven to 400F. Unroll thawed puff pastry sheet and place on parchment lined cookie sheet. Cut into 6 rectangles. In each rectangle, cut four lines to define an edge, in that rectangle pierce the pastry with a fork a few times.
Sprinkle a table spoon or so of grated cheese on each rectangle, mostly keeping the cheese within the border of the cut edge. Add a couple of cubes of squash to each rectangle of pastry and a couple of leaves of bok-choy. Season with salt and pepper.
Bake in oven for 10-15 minutes until pastry is golden and cheese is melted. Remove from oven and let cool slightly.
During baking/cooling fry six eggs until whites are well cooked, edges are crispy but yolks are still runny. Season with salt and pepper. Distribute one egg onto each baked puff pastry square and enjoy.

Notes

Use any vegetable leftovers you have for this. Anything that needs a long cooking time should be cooked ahead, but things like peas, corn or thin shreds of onion could be added raw.

/2016/01/18/egg-on-puffpastry-with-ham-cheese-butternut-squash-and-bok-choy/

Mushy Peas on Toast with a Fried Egg

Giulia Doyle — Sat, 06 Jun 2015 20:00:39 +0000

Jordana was in town for work and we met up for dinner. It’s nice to hang out with blogger friends in real life. We had a lot to catch up and did so we some great drinks and food!

We ordered a mushy pea toast with a poached egg to start. Sounds a little strange, right? While we liked the combination of flavours, it lacked salt and the sous-vide egg was a little bland and seemed forced, so we decided to re-create it at home. It’s easy to make and we liked our home-made versions better than the restaurant one. Enjoy!

Mushy Peas on Toast with Egg

Cook Time: 10 minutes

Yield: 1 toast

Ingredients

1 piece of sourdough bread, toasted
1 egg, fried with soft yolk
1/2 cup of peas
1 pat of butter
salt, pepper
paprika
1 tablespoon of crumbly goat cheese

Instructions

Melt butter in a small sauce pan, add peas and sautee until soft. Season with salt, pepper and paprika. Mush with food processor or large spoon.
Spoon peas on toasted bread, top with fried egg, season with salt and pepper and top with crumbly goat cheese. Serve immediately while egg is hot and peas are warm.

/2015/06/06/mushy-peas-on-toast-with-a-fried-egg/

egg – Audrey's 74

Egg on Puffpastry with Ham, Cheese, Butternut Squash and Bok Choy

Mushy Peas on Toast with a Fried Egg