It'll look as though you spent hours, but in truth it's really just fancy scrambled eggs folded into dough.
Yield: 2 loaves
Preparation Time: 60 minutes
Start to Finish Time: 90 minutes
- 1/4 stick (2 tablespoons) unsalted butter
- 1 russet potato, peeled and cut into 1/2-inch cubes
- 1 small yellow onion, finely chopped
- 1 red bell pepper, seeded and diced into 1/4-inch pieces
- 4 strips cooked bacon or ham, chopped
- 1 dozen eggs
- 2 scallions, finely chopped
- 8 ounces cream cheese, cut into small pieces
- 1/2 cup shredded mild cheddar or Monterey Jack cheese
- 1 egg white
- 1 teaspoon water
- Flour for surfaces
- 2 sheets frozen puff pastry, defrosted
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.
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