

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.
Like this post? Save it on Pinterest. Follow me on Pinterest.
