Turkey Egg & Cheese Danish
Turkey, egg and cheese breakfast danish
Ingredients
- 1 sheet puff pastry – cut into 4 squares
- 6 slices Thick cut turkey – or protein of your choice
- 4 eggs
- ½ cup shredded cheese
- 4 tsp Mayonnaise
- 1 tbsp chopped fresh chives
- Garlic salt – to taste
Instructions
- Unfold the puff pastry and roll it out to flatten the folds.
- *If you are using frozen puff pastry be sure to take it out 2 hours before (or defrost overnight in the fridge)to let it thaw organically*
- Cut the pastry into 4 even squares. *You can use just one if you are making it for yourself. Freeze the other 3 squares for next time.
- brush 1/2 tsp mayonnaise on each square
- Break up the turkey into small pieces and arrange them in a circle. Leave a open spot in the middle for the egg.
- Fold the corners of the pastry towards the middle and brush the top with the rest of the mayo
- bake the pastry at 450° for 15 minutes until the pastry starts to puff.
- Remove from the oven after 15 minutes and crack a whole egg into the center of the pastry where the turkey formed the pocket.
- Sprinkle the cheese and chives evenly on top of each pastry. Dust with garlic salt.
- Stick the pastry back into the oven for 10-15 minutes or until the egg yolk is at your desired doneness.
Video
Notes
Tips:
I like to cook the pastry on the lower end of the 10 minutes so I can still have a runny yolk when it is done.
You can substitute the mayo for butter. However, you don’t really taste the small amount of mayo on the pastry after it is cooked.
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