Brunch anyone? Try making this mouth watering Egg in Croute recipe. Easy to make, delicious to eat!
1 package of Geefree Puff Pastry Dough
Gluten Free flour for dusting
4 Eggs, large
1 Egg, lightly beaten for egg wash
6 Slices Cooked Bacon, chopped
½ Cup Cheddar Cheese, shredded
¼ Cup Parsley, Chopped
Bring dough to room temperature. Preheat oven to 375°F.
Dust the countertop. Roll pastry dough and cut 4 4”x4” squares, about 1/8” thick. Transfer to a parchment lined sheet pan. Using a pizza wheel or a sharp knife, cut 48, 4” X 1” strips.
Brush a 1” border of egg wash around perimeter of the 4 dough bottoms and top of strips as you layer, overlapping corners and trimming ends to fit. Lightly pressing each layer of strip to adhere. Dock center of the square so it doesn’t puff up.Brush top and sides with egg wash.
Bake until light brown, about 20-30 minutes.
Once light brown, take out of the oven (be careful they’re hot) and begin filling them. Reduce oven temperature to 325°F.
Add 1-2 TBSP of chopped bacon and shredded cheese to each serving.
Then CAREFULLY break an egg on top.
Season with onion powder, salt and pepper on top of the egg.
Bake until egg is set.
Sprinkle with parsley.
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