Feuilletés aux œufs et au bacon

Ingrédients

• 375 g puff pastry (ready rolled)
• 4 rashers smoked bacon
• 3 large eggs
• 1 tbsp milk
• pinch salt
• pinch black pepper
• 1 tbsp butter
• 40 g cheddar cheese (grated)
• 2 tbsp milk
• 10 g cheddar cheese (grated)

Préparation

1. 1

   Start by cooking the bacon until it is your preference of crisp either in a frying pan or on a baking tray in the oven. Set aside to cool

2. 2

   Break the eggs into a jug along with the milk and salt and pepper, whisk to combine

3. 3

   Melt the butter in a pan over a low heat. When melted add the eggs and stir regularly making sure you stir the eggs at the bottom of the pan. Cook until the eggs are nearly cooked but still wet. Set aside

4. 4

   Preheat the oven to 180°C (fan assisted, 200°C non fan). Unroll the ready rolled puff pastry and cut into 6 equal squares

5. 5

   Scatter the filling cheese on one half of each of the squares

6. 6

   Cut up the cooled bacon and add this on top of the cheese

7. 7

   Finish by spooning the eggs on top of the bacon. Brush the edges of the squares with milk

8. 8

   Carefully fold the empty side of the puff pastry square over on top of the filled side. You can stretch the pastry slightly before folding it over to make it easier. Press together to seal with a fork

9. 9

   Transfer the pastries to a baking tray sprayed with oil. Brush the tops of the pastries with milk before scattering with cheese

10. 10

    Bake in the oven for 20 minutes until golden brown