First off, anything wrapped in puff pastry is destined to be delicious. Second, anything with both bacon and a saucy ground beef mixture is similarly going to be a homerun. Topped with an egg and baked all together and you’re in for an incredibly decadent breakfast. Since these take a bit of preparation, they’re great for a weekend brunch or dinner. An arugula salad with a mustardy vinaigrette would be a welcome addition to cut through the richness. And if it is weekend brunch, why not go for a pitcher of mimosas, too?
5 large eggs
3 slices bacon, chopped
1 shallot, finely chopped
2 cloves garlic, chopped
¾ lb ground beef (90% lean)
½ teaspoon kosher salt
2 teaspoons tomato paste
½ teaspoon Worcestershire sauce
½ teaspoon paprika
1 cup chicken stock
1½ teaspoons cornstarch
¼ cup chopped pitted green olives
¼ cup golden raisins
1 sheet puff pastry (from a 17.3-oz. box), thawed
All-purpose flour, for work surface
Freshly ground black pepper
Sat fat 7.00g
How to Make It
Cook 4 of the eggs in a large pot of boiling water for 6 minutes. Drain and run under cold water to cool, then peel.
Preheat oven to 400°F. Cook bacon in a large skillet over medium, stirring, until crisp, about 5 minutes.
Add shallot and garlic to skillet; cook, stirring, until softened, about 2 minutes. Add beef and salt to skillet; cook, breaking up with a wooden spoon, until browned, 6 to 8 minutes. Stir in tomato paste, Worcestershire, and paprika; cook 1 minute. Add stock and bacon and bring to a simmer.
Meanwhile, mix cornstarch with 2 teaspoons water in a small bowl; add to skillet and simmer until thickened, 3 to 4 minutes. Stir in olives and raisins and remove from heat.
Roll out pastry to a 14-inch square on a floured surface. Cut into 4 squares. Divide beef among centers of squares; top with boiled eggs.
Whisk remaining egg in a small bowl. Brush pastry edges with beaten egg. Pull corners over filling to meet in the center; pinch firmly to seal. Transfer to a parchment-lined baking sheet. Brush with egg wash and top with several grinds of pepper. Bake until golden, 15 to 18 minutes. Serve warm.
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