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Breakfast puff pastry two ways

 Some Saturday mornings, after having applied for you Doctorate in Musical Arts at a very prestigious conservatory, you want to celebrate with a delicious brunch but you also don't want to choose between sweet or savory. So you don't!

The salami/thyme/cheese egg cups are the perfect savory brunch bite. Salty, creamy, cheesy and perfectly flavored with onions, garlic and thyme; this is a breakfast celebration must!

Who doesn't love bananas foster? Add puff pastry and pecans for crunch, a dollop of whipped cream on top, and you have the perfect sweet treat to pair with your favorite coffee beverage. 



1 sheet of puff pastry

1 quarter salami, sliced

1/4 cup diced cheddar

1 clove garlic, minced

1 onion, diced

1 tablespoon oil

1 teaspoon butter

1/2 teaspoon thyme

pinch salt, pepper

4 eggs

1/8 cup whole milk

2 bananas sliced

1/4 cup pecans, diced

1/4 cup butter

1/3 cup brown sugar

1 teaspoon vanilla

pinch salt

Whipped cream


Spray a muffin tin with baking spray. Preheat the oven to 450 degrees F. Cut the puff pastry into 12 squares. Place the puff squares into each muffin tin. Prick the bases and blind bake in the oven for 10 minutes. Remove and let cool. 

Meanwhile, add the oil to a medium sized skillet over medium high heat. Add the onions and fry until softened. Season with salt and pepper. Add the salami and fry until browned, about 5 minutes. Add in the minced garlic, butter, and thyme; cook until fragrant; about 1 minute. Remove to a bowl and let cool. 

Beat 4 eggs; stir in the milk. Season with salt and pepper. Add in the salami mixture once cooled; mix in the cheddar cheese. Pour the mixture into 6 of the blind-baked puff pastry cups.

Meanwhile, in another skillet over medium high heat, add the butter and brown sugar. Add a pinch of salt. Let bubble and melt together. Add in the chopped pecans, banana and vanilla. Toss together and cook for a minute. Spoon the mixture into the remaining six blind-baked pastry cups.

Lower the oven temperature to 375 degrees. Bake for 10 minutes or until the eggs are cooked through and the pastry is golden brown. Decorate the banana cups with whipped cream. Enjoy!


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