Recipe for a mom-worthy breakfast dish | VailDaily.com
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Recipe for a mom-worthy breakfast dish

Sarah Mausolf
Vail CO, Colorado
HL Breakfast Bed 01 TS 05-04-08
ALL |

EAGLE COUNTY, Colorado ” Scrambling for a breakfast-in-bed recipe to make for mom tomorrow? In case you missed our food story earlier this week, here’s a breakfast tart from Blue Plate Bistro in Avon that you can whip up last minute. Find other recipes at http://www.vaildaily.com.

Courtesy of Adam and Elli Roustom, owners of Blue Plate Bistro in Avon.

Ingredients:

4 sheet puff pastry dough, 5-by-6 inch

4 fresh eggs plus 1 egg yolk (for egg wash)

1⁄4 cup cold water (for egg wash)

2 strips of cooked bacon

4 slices of swiss cheese

8 cherry or grape tomatoes

2 cups arugula

Salt and pepper

About 2 tablespoons extra-virgin olive oil

Preparation: Lay out puff pastry dough on a greased pan. Dock the entire rectangle up to a 1⁄2 inch from the edge. Docking means to poke holes into the dough with a fork in order to keep the center from rising. By not docking the last 1⁄2 inch of the edges, you can create sides to hold everything in your tart. If the center does rise, just push it down with your fingers when cool. This is something that can be done the night before in case mom is an early riser and gets up before the rest of the household.

Place tart shell in a preheated 450-degree oven for 10 to 15 minutes, or until the tart shell starts to get a light, golden brown color. Keep in mind, you do not want it to get too much color since the shell will be baked a second time. Remove the tart shell and let cool on a cookie rack so condensation does not make it soggy. If you do prepare it the night before, make sure you place tarts in an air-tight Tupperware container after cooling properly.

At this point, make sure all the other breakfast items are ready, including the coffee or tea, the grapefruit or the granola that you will be serving alongside.

Brush the edges of puff pastry with egg wash (one egg yolk mixed with a 1⁄4 cup water) to give the pastry a nice color. Place a slice of Swiss cheese followed by a small bunch of arugula on each tart and sprinkle with a little olive oil and salt and pepper. Crack one egg into each tart while trying to keep the yolk to one side of the tart and season with salt and pepper. Place one half strip of bacon on the opposite side of tart, then add your tomatoes in between eggs and bacon. Bake the tarts for another 15 to 20 minutes to cook everything to the temperature you prefer.

Remove the tart from oven and finish by garnishing with a couple of arugula leaves and a sprinkle of extra virgin olive oil.

Serves 4.


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