Mom's Day at home!
I've done my share of being treated to brunch at a crowded eatery, standing in a long line waiting for a table with the sounds of my family's grumbling stomachs all in the name of a Mother's Day treat. Restaurants are just too damned busy on Mother’s Day and I love to cook.
Best deal of the century is that I cook, we all eat and they clean up while I sip a second cup of tea and post this recipe, adapted from last month's issue of Food Network Magazine.
Mom's Day Brunch Puff
1 sheet frozen puff pastry, thawed
4 tablespoons chevre (goat cheese crumbles)
2 tablespoons grated swiss cheese
3 strips crispy crumbled bacon
2 crisp steamed asparagus spears cut into one inch pieces
Fresh ground sea salt and course ground black pepper
Preheat oven to 425 degrees F. Line a cookie sheet with parchment paper. Cut the pastry sheet into four equal squares. Scrunch the corners to form 4 rounds. Place on parchment lined sheet and prick entire pastry dough with a fork. Bake in oven about 10 minutes. Remove baking sheet and allow pastry to cool 5 minutes.
If the centers have puffed up, prick with a fork some more to deflate the puff in the centers. Sprinkle 1 tablespoon chevre crumbs in the centers of each and 1/2 tablespoon of finely grated swiss along the edges. Crack an egg into the center of each puff; season with salt and pepper. Top each with bacon crumbles and asparagus pieces. Return to the oven 10-12 minutes, or until egg whites are set. Garnish plates with fresh fruit. Yum!