It’ll look as though you spent hours, but in truth it’s really just fancy scrambled eggs folded into dough.
In a large saute pan over medium-high heat, melt butter and cook potato cubes 5 minutes, or until they begin to soften. Add onion and pepper and cook 8 to 10 minutes, or until onion becomes translucent, flipping ingredients with a spatula occasionally, being careful not to break up potato. Add bacon. Lower heat to medium.
In a medium bowl, whisk together eggs and scallions. Add to saute pan. Fold in cream cheese and cheddar and scramble gently 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.
Click here for photos. 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.