Photo by jasmin
jasmin's Notes:
Expandflour for dusting Ask a question about this ingredient
1 sheet frozen puff pastry (from a 17.3 oz package), thawed according to package directions Ask a question about this ingredient
2 tablespoons olive oil Ask a question about this ingredient
1 tablespoon finely chopped shallot Ask a question about this ingredient
3 ounces Canadian bacon, rind removed, diced (about 5 slices) Ask a question about this ingredient
5 cups chopped kale (tough stems removed), rinsed and drained Ask a question about this ingredient
2 tablespoons maple syrup Ask a question about this ingredient
2 tablespoons balsamic vinegar Ask a question about this ingredient
pinch of salt and freshly ground black pepper Ask a question about this ingredient
2/3 cups grated sharp white cheddar cheese Ask a question about this ingredient
1 egg, beaten Ask a question about this ingredient
4 large eggs Ask a question about this ingredient
salt and freshly ground black pepper to taste Ask a question about this ingredient
Preheat oven to 400 degrees F.
Ask a question about this stepOn a lightly floured surface, roll out each pastry sheet into a square measuring approximately 10” x 10”. Place pastry sheet on a large, parchment-lined baking sheet.
Ask a question about this stepIn a large skillet, heat olive oil over medium high heat. Add shallots and bacon and cook, stirring, for 2 minutes. Add kale, maple syrup, balsamic vinegar, salt and pepper and cook until kale is bright green and wilted, about 2 minutes. Remove from heat.
Ask a question about this stepUsing a slotted spoon, removed kale mixture from pan, squeezing out as much of the liquid as possible (discard liquid). Place in a bowl and refrigerate until cool.
Ask a question about this stepSpread kale mixture over the center of pastry sheet, leaving an approximate 1” border. Sprinkle cheese evenly over kale mixture. Brush pastry border with beaten egg.
Ask a question about this stepBake in a 400 degree F oven for 8-10 minutes or until pastry is light golden. Remove from oven, and gently break one egg onto each quadrant of the kale mixture (taking care not to break the yolks). Return to the oven and bake for an additional 5-7 minutes, or until egg whites are set and yolks are partially cooked (but still a little runny). Pastry should be golden brown.
Ask a question about this stepRemove from heat, sprinkle to taste with salt and freshly ground black pepper, and serve warm.
Ask a question about this step
Anita is a vegan pastry chef & founder of Electric Blue Baking Co. in Brooklyn.
yummy! i can't wait to try this--breakfast for dinner is one of my favorite things :)