Asparagus Bacon & Egg Puff Pastry
Asparagus Bacon & Egg Puff Pastry
1 bundle (250g) of asparagus, stems trimmed
1 package ready-rolled puff pastry (375g)
4 medium eggs
6-8 thin slices smoked back bacon
3 sprigs fresh thyme
Salt to taste
Pepper to taste
Egg wash:
1 egg
1 tablespoon water
In a bowl whisk to combine.
Snap asparagus spears into a pot of boiling water and cook for 1 minute until almost tender. Remove the asparagus quickly and run under cold water to cool. Drain and set on towel to dry.
Preheat the grill for indirect grilling at 400ºF (205ºC).
Unroll the pastry onto a lightly buttered baking sheet. Make a long rectangle. Brush the pastry with the egg wash and then layer the slices of smoked back bacon over the pastry leaving a 1-inch border around the sides. Place the baking sheet on the side of the BBQ that is turned off and close the lid. Cook for 20 minutes or until the pastry has “puffed” up and is nice and golden brown.
Lift lid to reveal the puffed pastry and press down on the middle of the pastry leaving an elevated crust. Arrange the asparagus around the pastry and then crack eggs in between the asparagus and top with salt, pepper and thyme. Close lid for another 8 minutes or until the eggs have set. Remove from grill and serve immediately.
Yields: 4 servings
1 bundle (250g) of asparagus, stems trimmed
1 package ready-rolled puff pastry (375g)
4 medium eggs
6-8 thin slices smoked back bacon
3 sprigs fresh thyme
Salt to taste
Pepper to taste
Egg wash:
1 egg
1 tablespoon water
In a bowl whisk to combine.
Snap asparagus spears into a pot of boiling water and cook for 1 minute until almost tender. Remove the asparagus quickly and run under cold water to cool. Drain and set on towel to dry.
Preheat the grill for indirect grilling at 400ºF (205ºC).
Unroll the pastry onto a lightly buttered baking sheet. Make a long rectangle. Brush the pastry with the egg wash and then layer the slices of smoked back bacon over the pastry leaving a 1-inch border around the sides. Place the baking sheet on the side of the BBQ that is turned off and close the lid. Cook for 20 minutes or until the pastry has “puffed” up and is nice and golden brown.
Lift lid to reveal the puffed pastry and press down on the middle of the pastry leaving an elevated crust. Arrange the asparagus around the pastry and then crack eggs in between the asparagus and top with salt, pepper and thyme. Close lid for another 8 minutes or until the eggs have set. Remove from grill and serve immediately.
Yields: 4 servings
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