Braided Brunch Loaf By Annie Copps
Yes, you will have me to thank for this semi-genius breakfast or brunch dish. I"ll call it a braided brunch loaf because I don"t know how else to describe it, but my inability to properly name it doesn"t take away from the considerable wow factor of it"s presentation. And yes... it is very easy and forgiving to prepare.
Basically what we are talking about here is puff pastry stuffed with scrambled eggs and whatever else tastes good to you. I like to go with a bit of everything, so I start with cooking some potato with onions and red bell pepper. Then I add in some bacon or chopped ham, a dozen eggs, some scallions, and cheese. Cook until just set—don"t fully cook.
Lay down a sheet of puff pastry—yes, defrosted store bought, you and I are not making that from scratch. Cut horizontal strips 1/3 of the way down the length of both sides of the pastry. Lay the scrambled egg down the center, then fold in the sides of the dough like braid to cover the eggs. Bake until the pastry is browned and puffed. Grab a cup of coffee and enjoy the ohs and ahs.
2 tablespoons unsalted butter
1 russet potato, peeled and cut into ½ inch cubes
1 small yellow onion, finely chopped
1 red bell pepper, seeded and diced into ¼ inch
4 strips cooked bacon, chopped (or ham)
1 dozen eggs
2 scallions finely chopped
8 ounces cream cheese, cut into small pieces
½ cup shredded mild cheddar or Monterey jack cheese
1 egg white
1 teaspoon water
2 sheets frozen puff pastry, defrosted
In a large saute pan, over medium high heat, melt butter and sauté potatoes for 5 minutes, or until they begin to soften. Add onion and pepper and cook 8 to 10 minutes, or until onion is cooked, flipping ingredients with a spatula every so often, being careful not to break up potato. Add bacon. Lower heat to medium.
In medium bowl, whisk together eggs and scallion. Add to sauté pan. Fold in cream cheese and cheddar and gently scramble until just set. Remove to a separate bowl and cool to room temperature (or refrigerate).
Heat oven to 375 degrees.
In a small bowl, whisk together egg white and water.
On a lightly floured work surface, roll one sheet of puff pastry into a 10-by-12-inch rectangle.
Place on a baking sheet lined with parchment or Silpat.
Trim pastry (see photo 1).
Place half of egg mixture into center of pastry and braid (see photos 2 and 3, for folding pattern).
Brush with egg wash (see photo 4).
Repeat with other pastry sheet.
Bake 25 to 30 minutes, or until browned.
(Courtesy: Yankee Magazine)
Photos courtesy of Keller + Keller
Annie B. Copps is a senior editor at Yankee Magazine. Annie oversees the magazine's food coverage, both as an editor and as a contributor of feature stories and columns.
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