Recipes, re-invented from cooking shows
Breakfast Wellington
Prep. Time:
Baking Time:
Total Time:
50 minutes
40-45 minutes
1 hour 35 minutes
Serves:
6-8 servings
An elevated American take on the classic English breakfast featuring maple-glazed sausage creamy herb scramble and crispy prosciutto wrapped in golden puff pastry
Ingredients
FOR THE MAPLE SAUSAGE FILLING:
10 oz premium breakfast sausage (such as Jimmy Dean or local butcher), casings removed
2 tbsp pure maple syrup
1 tsp smoked paprika
1/2 tsp fennel seeds, lightly crushed
FOR THE HERB SCRAMBLE:
6 large farm-fresh eggs
3 tbsp heavy cream
2 tbsp fresh chives, finely chopped
1 tbsp fresh tarragon, chopped
2 tbsp butter
Salt and white pepper to taste
FOR THE VEGETABLE LAYER:
8 oz baby bella mushrooms, finely diced
1 large sweet onion, finely diced
6 oz cherry tomatoes, halved and roasted
4 oz blood sausage or boudin noir, crumbled (optional)
3 tbsp olive oil
1 tsp fresh thyme leaves
1/2 tsp garlic powder
FOR THE ASSEMBLY:
1 lb high-quality frozen puff pastry, thawed
6 oz thinly sliced prosciutto di Parma
4 oz sharp white cheddar, thinly sliced
1 large egg, beaten (for wash)
1 tbsp everything bagel seasoning
Flaky sea salt for finishing
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Instructions
PREPARE THE COMPONENTS:
1. Roast the tomatoes: Preheat oven to 425°F. Toss halved cherry tomatoes with 1 tbsp olive oil, salt, and pepper. Roast for 18-20 minutes until edges are caramelized and moisture has evaporated. Cool completely.
2. Cook the maple sausage: In a large skillet over medium heat, cook sausage, breaking into small pieces, for 6 minutes. Add maple syrup, smoked paprika, and fennel seeds. Cook until caramelized and sticky, about 3 more minutes. Transfer to a bowl and cool.
3. Prepare vegetables: In the same skillet, heat 2 tbsp olive oil. Sauté onions until golden, about 6 minutes. Add mushrooms, thyme, and garlic powder. Cook until all moisture evaporates, 10-12 minutes. Season well. If using blood sausage, add in final 2 minutes. Cool completely.
4. Make herb scramble: Whisk eggs with cream, herbs, salt, and white pepper. In a non-stick pan over low heat, melt butter. Add eggs and stir constantly with a rubber spatula until just set but still creamy (they should be slightly underdone). Remove from heat immediately and cool.
ASSEMBLE THE WELLINGTON:
5. Prepare pastry: On a floured surface, roll puff pastry to a 16x12-inch rectangle. Transfer to parchment-lined baking sheet.
6. Layer ingredients: Down the center third of pastry, layer prosciutto slices, overlapping slightly. Top with cheese slices, then the vegetable mixture, followed by sausage, herb scramble, and finally the roasted tomatoes.
7. Seal the wellington: Brush pastry edges generously with egg wash. Fold sides over filling, overlapping in the center. Press seams firmly and trim excess. Flip seam-side down.
8. Finish: Brush entire surface with egg wash, sprinkle with everything seasoning and sea salt. Score decorative diagonal lines on top, cutting only 1/4-inch deep.
BAKE:
9. Chill and bake: Refrigerate 20 minutes. Bake at 400°F for 35-40 minutes until deep golden brown and internal temperature reaches 165°F.
10. Rest and serve: Cool 15 minutes before slicing with a sharp serrated knife. Serve with hot sauce or grainy mustard.
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