Breakfast pop tarts

 

 

 

 

 

Ingredients:

 

For the classic breakfast pop tarts:

• 1 large sheets of puff pastry
• 1/2 lb breakfast sausage meat
• 1/4 cup shredded cheddar cheese
• 6 slices cheddar cheese
• 3 strips of bacon
• 3 eggs
• 1 tbsp everything bagel seasoning

For the eggs benedict pop tarts:

• 1 large sheets of puff pastry
• 3 slices of smoked ham
• 4 eggs
• 6 slices of cheddar cheese
• 1 tbsp chopped chives

For the hollandaise sauce:

• 3 egg yolks
• 1/4 cup salted butter
• 1 tbsp lemon juice
• 1 tsp smoked paprika

Instructions:

• Preheat oven to 375ºF Lay the bacon on a baking sheet with aluminum foil and bake for 10 minutes.
• Flip the strips, drain the grease and cook for an additional 5-10 minutes depending how you like your bacon.
• Separate the sausage into 3 equal patties. Fry on a medium frying pan for roughly 3 minutes each side.
• Beat the eggs in a bowl and add the shredded cheese. Season with salt and pepper
• Melt 1 tablespoon of butter on a medium frying pan and add the egg and cheese mixture.
• Cook for a couple minutes until you reach the scrambled egg consistency of your liking.
• Cut the sheet of puff pastry into 6 equal squares or rectangles.
• Cut 3 slices of cheese in half. Add one half piece of cheese to one of the pieces of puff pastry.
• Add the sausage patty followed ⅓ of the scrambled egg, 1 slice of bacon (cut in half) and the other half slice of cheese.
• Cover the ingredients in the other half of the puff pastry.
• Using a fork, crimp the edges of the two slices of puff pastry together and repeat this for the remaining other ingredients.
• Coat the top of each on in the beaten egg wash, and sprinkle on some everything bagel seasoning.
• Bake in a 400ºF oven for 20 minutes. Take them out and add the other slice of cheese on top, and place back in the oven for a few minutes or until the cheese has melted.

Next the Eggs Benedict Pop Tarts:

• Add 1 tablespoon of butter to a frying pan on medium high.
• When the butter starts to melt, add an egg making sure to not break the yolk.
• Cook for a few minutes, and then carefully flip the egg over and cook for 30 seconds. Set the egg aside making sure to not break the yolk. Cook 3 total.
• Cut the sheet of puff pastry into 6 equal squares or rectangles.
• Add 1 slice of cheese to one of the cut out pieces of puff pastry and then add a slice of ham followed by one of the turned over eggs.
• Cover the ingredients in the other half of the puff pastry. (Be careful not to push the middle and break the yolk).
• Using a fork, crimp the edges of the two slices of puff pastry together and repeat this for the remaining other ingredients.
• Bake at 400ºF for 20 minutes.

Make the Hollandaise Sauce:

• Melt the butter. Whisk the egg yolks and the lemon juice until they combine and double in volume.
• After the eggs and lemon are combined, make a double boiler using a bit of water at the bottom of a pot. Bring it to a bowl and place the bowl on top of the steam. While whisking, slowly add a little bit of the melted butter at a time. Make sure to take the bowl off the heat periodically to avoid the eggs from scrambling.
• Continue to whisk until the sauce has thickened and doubled in volume. Season with salt, and smoked paprika.
• Add the Hollandaise sauce to each tart and garnish with chopped chives , enjoy!