Recipes, re-invented from cooking shows
Easy Breakfast Wellington
Prep. Time:
Baking Time:
Total Time:
40 minutes
30-35 minutes
1 hour 15 minutes
Serves:
6 servings
An easier take on Cathryn's Breakfast Wellington from Great British Bake Off ™ Season 3. The sausage and mushrooms cook together in one maple-glazed pan, store-bought puff pastry sheets become two quick logs, and the roasted tomato and onion layers are dropped, cutting the total time from 1 hour 35...
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Ingredients
FOR THE MAPLE SAUSAGE AND MUSHROOMS: 1 tbsp olive oil 10 oz breakfast sausage, casings removed 8 oz baby bella mushrooms, finely diced 2 tbsp pure maple syrup 1 tsp smoked paprika Salt and black pepper to taste
FOR THE HERB SCRAMBLE: 6 large eggs 3 tbsp heavy cream 2 tbsp fresh chives, finely chopped Salt and black pepper to taste 1 tbsp butter
FOR THE ASSEMBLY: 2 sheets store-bought puff pastry (about 1 lb total), thawed 6 oz thinly sliced prosciutto 4 oz sharp white cheddar, thinly sliced 1 large egg, beaten (for egg wash) 1 tbsp everything bagel seasoning Flaky sea salt for finishing Ketchup or hot sauce, to serve
EQUIPMENT: Large skillet Nonstick frying pan Mixing bowl and whisk or fork Rubber spatula Baking sheet Parchment paper Pastry brush Serrated knife
Method
STEP 1: COOK THE MAPLE SAUSAGE AND MUSHROOMS
Heat the olive oil in a large skillet over medium-high heat. Add the sausage and cook for about 6 minutes, breaking it into small pieces, until browned. Add the mushrooms and cook for 6-8 minutes until their liquid has evaporated. Stir in the maple syrup and smoked paprika and cook for 2 minutes until sticky and glazed. Season with salt and pepper, then spread on a plate to cool.
STEP 2: MAKE THE HERB SCRAMBLE
Whisk the eggs, cream, chives, salt and pepper in a bowl. Melt the butter in a nonstick frying pan over low heat, add the eggs and stir constantly with a rubber spatula for about 3 minutes, until just set but still slightly underdone. Transfer to a plate to cool.
STEP 3: HEAT THE OVEN AND LAY OUT THE PASTRY
Preheat the oven to 400°F. Line a baking sheet with parchment paper and unroll the two puff pastry sheets onto it, side by side.
STEP 4: FILL
Down the center third of each sheet, lay half the prosciutto, overlapping slightly. Top with half the cheddar, then half the sausage and mushrooms, then half the scramble.
STEP 5: SEAL
Brush the pastry edges with beaten egg. Fold the sides over the filling so they overlap in the middle, press the seam firmly and pinch the ends closed. Roll each log seam-side down.
STEP 6: FINISH AND CHILL
Brush both logs all over with egg wash and sprinkle with the everything bagel seasoning and flaky sea salt. Chill for 10 minutes while the oven finishes heating.
STEP 7: BAKE
Bake for 30-35 minutes until deep golden brown and the center reaches 165°F.
STEP 8: REST AND SERVE
Rest for 10 minutes, then slice with a serrated knife. Serve with ketchup or hot sauce.
Instructions
FOR THE MAPLE SAUSAGE AND MUSHROOMS:
1 tbsp olive oil
10 oz breakfast sausage, casings removed
8 oz baby bella mushrooms, finely diced
2 tbsp pure maple syrup
1 tsp smoked paprika
S(https://www.relaxedrecipes.com/interesting-ingredients/smoked-paprika)alt and black pepper to taste
FOR THE HERB SCRAMBLE:
6 large eggs
3 tbsp heavy cream
2 tbsp fresh chives, finely chopped
Salt and black pepper to taste
1 tbsp butter
FOR THE ASSEMBLY:
2 sheets store-bought puff pastry (about 1 lb total), thawed
6 oz thinly sliced prosciutto
4 oz sharp white cheddar, thinly sliced
1 large egg, beaten (for egg wash)
1 tbsp everything bagel seasoning
F(https://www.relaxedrecipes.com/interesting-ingredients/everything-bagel-seasoning)laky sea salt (https://www.relaxedrecipes.com/interesting-ingredients/flaky-sea-salt)for finishing
Ketchup or hot sauce, to serve
EQUIPMENT:
Large skillet
Nonstick frying pan
Mixing bowl and whisk or fork
Rubber spatula
Baking sheet
Parchment paper
P(https://www.relaxedrecipes.com/cooking-equipment/parchment-paper)astry brush
Serrated knife
Heading 5
Ingredients
STEP 1: COOK THE MAPLE SAUSAGE AND MUSHROOMS
Heat the olive oil in a large skillet over medium-high heat. Add the sausage and cook for about 6 minutes, breaking it into small pieces, until browned. Add the mushrooms and cook for 6-8 minutes until their liquid has evaporated. Stir in the maple syrup and smoked paprika and cook for 2 minutes until sticky and glazed. Season with salt and pepper, then spread on a plate to cool.
STEP 2: MAKE THE HERB SCRAMBLE
Whisk the eggs, cream, chives, salt and pepper in a bowl. Melt the butter in a nonstick frying pan over low heat, add the eggs and stir constantly with a rubber spatula for about 3 minutes, until just set but still slightly underdone. Transfer to a plate to cool.
STEP 3: HEAT THE OVEN AND LAY OUT THE PASTRY
Preheat the oven to 400°F. Line a baking sheet with parchment paper and unroll the two puff pastry sheets onto it, side by side.
STEP 4: FILL
Down the center third of each sheet, lay half the prosciutto, overlapping slightly. Top with half the cheddar, then half the sausage and mushrooms, then half the scramble.
STEP 5: SEAL
Brush the pastry edges with beaten egg. Fold the sides over the filling so they overlap in the middle, press the seam firmly and pinch the ends closed. Roll each log seam-side down.
STEP 6: FINISH AND CHILL
Brush both logs all over with egg wash and sprinkle with the everything bagel seasoning and flaky sea salt. Chill for 10 minutes while the oven finishes heating.
STEP 7: BAKE
Bake for 30-35 minutes until deep golden brown and the center reaches 165°F.
STEP 8: REST AND SERVE
Rest for 10 minutes, then slice with a serrated knife. Serve with ketchup or hot sauce.
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