This morning I had grand designs to make this BLT Streudel. Those designs lasted as long as it took me to read through the instructions and see that, while the prep time for this dish is relatively low, there’s a wait time while the eggs cool on top of the streudel cooking time. That lengthened what I thought would be “breakfast soon” into something more along the lines of brunch.
So, I changed plans and made it for lunch instead. You know me, the one who loves breakfast food so much that she’s willing and able to eat it for any meal.
Everything about this appeals to me; the puff pastry outside, the BLTness of the insides and the eggs. What puts it over the top as a breakfast item is what kept me from making it this morning. The egg filling can be made the night before.
If you are a mom and there’s someone else who can cook in your house, call them over to the computer right now and then walk away. Please.
Now, for everyone that is not a mom, you can easily make this for your mom for Mother’s Day, which is tomorrow (yes, you should have gotten a card for her by now). It’s a simple matter to fry up chopped bacon, then put it on a paper towel to drain. Add spinach and garlic to the bacon drippings and cook until limp. Then add the eggs, which have been mixed with mayonnaise (a little weird I know, but it’s in the recipe) and cook them until set, but not dry. Remove the skillet from heat and add cheese, tomato, the bacon and a little salt. Now pour it all into a bowl, cover it with plastic wrap and put it in the fridge. See how easy that was?
Your work’s not done though, because tomorrow your mom’s going to wake up and you’ll have this beautiful streudel ready for her, right? RIGHT? It’s easy. Get out of bed and preheat the oven to 400. Take out a sheet of puff pastry and roll it out a bit. Then spoon the cold egg filling down the center of the pastry, leaving about 3 inches on either side.
With a really sharp knife, make 3″ long slits in the pastry on each side at 1″ intervals, then overlap them over the filling so it looks a bit like a weave. If you don’t think that’s something you want to try, leave the knife alone and just fold the pastry up over the streudel. Then brush it with an egg that you’ve whisked a bit. Throw it in the oven for 30 minutes and, voila, you’ve made Mom breakfast.
As you can imagine, I loved this. It’s everything I like in an omelet, so there was no way I wouldn’t like it wrapped in flaky puff pastry. Hubby initially let me know that I’d be eating alone when he saw the pictures. He’s not a cheese or tomato fan and can take or leave spinach. He ate two pieces, even the tomatoes. Dudette said she liked it but ended up picking out the spinach for some reason (aka; she’s 4).
My only suggestion with this is to disbelieve the portions. It’s supposed to feed 12 people but unless everyone eats like a bird, count on only feeding four with each streudel. One fed us with some to spare.
This is a fantastic dish and a perfect Mother’s Day gift for those who forgot until just now and are realizing that the stores are closed. Oops.
from Paula Deen’s Best Dishes 2011
12 large eggs, divided
1/2 cup mayonnaise
1 pound bacon, chopped
1 6-ounce package fresh baby spinach
3 cloves garlic, minced
1 cup shredded Swiss cheese
1 cup chopped seeded tomato
1/4 teaspoon salt
1 17.3-ounce package frozen puff pastry, thawed
Crack 11 of the eggs in a large bowl and whisk them with the mayonnaise until smooth. Set aside.
Heat a large skillet over medium heat and add the bacon. Cook until crisp, then remove it with a slotted spoon to a plate lined with paper towels. Drain all but 1 tablespoon bacon drippings from the skillet.
To the remaining bacon drippings, add the spinach and garlic and saute until the spinach is wilted, approximately 1-2 minutes. Add the eggs and cook until they are set but not dry, stirring occasionally.
Remove the skillet from heat. Stir in the cooked bacon, tomato, cheese and salt. Transfer the egg mixture to a medium bowl. Cover and chill for 30 minutes.
Preheat the oven to 400. Line a rimmed baking sheet with parchment paper.
Roll one sheet of puff pastry to 12×10-inches on a lightly floured surface. Spoon half of the egg mixture down the long center of the pastry, leaving 3 inches on either side and one inch at the ends. Using a very sharp knife, cut the pastry’s 3-inch side borders into 1-inch strips. Crisscross the strips over the filling to make a weave look.
Transfer the streudel to one side of the baking sheet. Repeat the process with the other puff pastry and the rest of the egg mixture.
Whisk the last egg in a small bowl and brush it over both streudels. Then put the baking sheet in the oven and bake for 30 minutes or until the pastry is golden brown.