1 sheet puff pastry, thawed according to package directions
5 eggs, whisked
Salt & Pepper to taste
1/4 cup bell peppers
1/4 cup chopped green onions
1/4 cup cheddar cheese, shredded
1 Tablespoon fresh grated parmesan cheese
1 egg for wash

Note: this strudel is a great vegetarian entree. If you prefer, consider adding chopped cooked bacon or diced ham to the eggs.

Recipe by Debbie Mosimann, co-author of 8 Broads in the Kitchen and Innkeeper at Swiss Woods Bed & Breakfast Inn. For more information on Zest! Cooking School at Brighton click on Cooking Classes.

Thaw puff pastry according to package directions. While preparing other ingredients, keep thawed puff pastry on parchment* lined baking sheet*, covering with film, in the refrigerator.

Whisk* eggs, add salt and pepper.

Sauté  bell peppers and green onions until tender. I prefer the red peppers for color.

Prepare egg wash by whisking one egg, and adding water to dilute.

Remove puff pastry from refrigerator, and prepare the pastry. The pastry appears to be in thirds. With a sharp knife* or pizza cutter*, cut a series of approximately eight “wings” at an angle on each outer 3rd of the puff pastry, leaving a 1/2 inch tail at the bottom of the pastry. Looking at the pastry, the appearance reminds me of an arrow head.

Over high heat, scramble eggs along with the bell peppers & onion mixture, until soft scrambled. Spread the eggs over the center third of the puff pastry. Spread the cheese over the egg.

Starting at the top of the pastry, wrap the eggs with the puff pastry, overlapping the cut “wings” of the pastry to hold the eggs. Tuck the pastry “tail” under the last wings to seal the pastry. Brush egg wash over the puff pastry. Sprinkle with grated parmesan.

Bake at 400 degrees for 15-20 minutes, until puffed and golden brown. Serve hot.

Serves: 4

*Available at Zest!



Swiss Woods Breakfast Strudel
Do NOT follow this link or you will be banned from the site!