Easter Brunch Puff Pastry Medallion
This bright and cheerful Easter brunch idea is perfect for breakfast in bed or anytime brunch idea. I like the look of sunny-side up eggs but you can prep the eggs anyway you want to.
Ingredients
1 package puff pastry sheets
4 tbsp butter
4 cups assorted chopped vegetables
1 small onion, chopped
1/4 cup flour
4 cups milk
1 cup shredded cheddar cheese
1/2 cup shredded salmon
2 tbsp freshly chopped dill
4 eggs, sunny-side up
Salt and pepper to taste
Instructions
1
Let the puff pastry sit out and thaw for about 30 minutes.
2
Preheat your oven to 350 degrees.
3
Using a round cookie cutter (you determine the size), cut the puff pastry into rounds and place them on a baking sheet that has been lined with parchment paper.
4
Bake the puff pastry medallions for about 20 minutes or until golden brown. remove from the oven and set them aside until ready to use.
5
In a large sauté pan, melt the butter and add the assorted chopped vegetables and onion (can use a frozen vegetable medley or your favorite vegetables chopped up). Sauté the vegetables until fragrant.
6
Sprinkle the vegetables with flour and gently mix together so the flour and butter are blended.
7
Add the milk and cheese and while stirring, bring the sauce to a boil, reduce the heat and simmer for a couple of minutes while gently stirring.
8
Stir in the shredded salmon remove from heat and keep warm until ready to use.
9
Cook the eggs sunny side up (or however you like them).
10
To assemble, place the sunny-side up egg on top of the puff pastry medallion and spoon the prepared sauce over the edge of the prepared puff pastry. Place a sprig of fresh dill on top and enjoy!
Tags:
Breakfast IdeasBreakfast in BedBrunch IdeasChef BryanCooking with Chef BryanEaster Brunch Idea
chefbryan
