It was Adam's birthday this past Sunday. We were out till dawn, warranting a late morning sleep in. I let him rest and finally dragged myself out of bed to whip him up something special. I had been plotting these stuffed breakfast pastries and so everything was already in my fridge. It took about thirty minutes to throw everything together, and I have to say, they were pretty tasty.
Ingredients (serves 2)
4 large eggs
4 large eggs
4 puff pastry shells
4 oz smoked salmon
3/4 cup smoked gouda, grated
1/3 cup creme fraiche
10 small chive stalks, chopped
1/2 tsp salt
juice from 1/2 lemon
Directions
1. Let your pastry shells defrost for about 30 minutes, and preheat your oven to 450F.
2. Lay the pastry shells out on a greased baking sheet and bake for 20 minutes or until golden brown.
3. Mix together salmon, gouda, creme fraiche, chives, salt, and lemon juice in a small bowl.
4. Cut out the center top of your pastries and fill with the salmon mixture . Close the top back up so that everything will melt inside from the heat of the freshly baked pastry.
5. Fry eggs in olive oil and place on top.
