How about a tasty breakfast after an all nite cook

[OSD]

We throw one of these pies in the smoker the next morning. Top it off with some salsa-hot sauce-pepper jelly- or what ever you like. Some good eating:biggrin:

Ham and eggs Pie

• 1 package (14 oz.) frozen puff pastry, thawed (frozen, store bought puff pastry is fine)
• 1/2 lb (225 grams) ham, thinly sliced
• 7 large eggs
• 3 Tbs green onions, finely chopped
• 1/2 tsp (3.75 grams) salt
• 1/4 tsp pepper
• Egg Wash:
• 1 large egg, lightly beaten
• 1 Tbs milk

1. Have ready a 9 inch (23 cm) quiche pan or pie plate.
2. On a lightly floured surface, roll out one sheet of puff pastry to fit the quiche dish or pie plate. After lining the dish with the puff pastry, arrange 1/2 of the ham on top of the pastry. Break the 7 eggs and place evenly spaced around the quiche pan. Prick each yolk with a fork but do not stir yolks and whites together. Sprinkle green onions, salt and pepper over eggs and top with remaining ham. Roll the second sheet of puff pastry to fit over pan. Cover pie with the second sheet of puff pastry, pinching the two sheets of puff pastry together and then trim off excess pastry. Gather up leftover scraps and roll out to make cut outs in various shapes. Place on top of puff pastry crust.
3. Egg Wash: Beat egg with milk and brush the top of the puff pastry
4. Bake for 35 to 40 minutes for until golden brown. Remove and cool on a wire rack. Serve hot or cold.

Servings: 6

 

[The Woodman]

Have to try it next spring when I do an all night cook!

 

[Jeff_in_KC]

What the fark is "puff pastry"? Sounds good though. I suppose you could throw whatever in there too... hash browns, green peppers, cheese, etc.

 

[Arlin_MacRae]

Sounds good! Does pastry/dough absorb smoke well enough that it might be tough to eat, though?

 

[kcquer]

What the fark is "puff pastry"?

It's layered pastry similar to what croissants are made from. It's usually used to make Napoleons or other desert items. Look next to the frozen rolls for Peppridge Farms Puff Pastry.

http://www.bhg.com/recipe/recipedetail.jhtml?recipeId=R054860

I would imagine you could substitute sheets of phyllo dough brushed with butter.

 

[OSD]

usually by the next morning you are not really adding wood for smoke-just for heat--but the dough won't puff up high or absorb too much smoke. I have to try Phyllo dough-never thought of that. the dough doesn't crust real hard that's why I use the thin layered pastry dough, so it doesn't get tough.