Thaw the pastry sheet at room temperature for 40 minutes or until it’s easy to handle. Heat the oven to 400°F. Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet into 4 (about 5-inch) squares. Place the pastry squares on a baking sheet. Prick the pastry squares with a fork.
Bake for 10 minutes or until the pastries are golden. Using a metal spatula, press down the centers of the hot pastries to make an indentation.
Meanwhile, cook the bacon in a medium skillet over medium heat, turning, until crisp, 8 to 10 minutes. Transfer to paper towels to drain, then crumble.
Sprinkle cheese in the center of each pastry.
Carefully crack 1 egg onto the center of each pastry. Season with salt and pepper.
Top with the crumbled bacon, then return to the oven and bake for 10 minutes or until the eggs are softly set.
In large bowl toss Simply Potatoes with 1 tablespoon of oil; coat well.
In small bowl stir together salt, chili powder and sugar.
Sprinkle spice mixture over potatoes; toss to coat potatoes.
In 12-inch nonstick skillet heat remaining 1 tablespoon vegetable oil. Add Simply Potatoes, in single layer on bottom of skillet. Cook over medium-high heat, 5 to 6 minutes, or until potatoes begin to brown.
Turn potatoes; continue cooking 4 to 5 minutes or until potatoes are golden brown and tender.
Fill 4 small bowls to top with potatoes slices.
Fry eggs and place on on top of each bowl of potato slices. Sprinkle with salt, pepper & paprika to taste.
Put skewer through each slice of bacon, put on paper towel on plate and microwave on high until crisp, about 4 minutes.
Stand each skewered bacon slice on one bowl of potato and egg for an appetizer appeal.
These Breakfast Cups with eggs, cheese and bacon will win your family over and add a little WOW! to your morning.
Egg & Cheese Bacon Cups
Recipe Type: Breakfast
12 strips uncooked bacon
1 1/2 cups chopped fresh white button mushrooms
4 large eggs
1 tablespoon chopped fresh thyme or oregano
1/4 teaspoon black pepper
1/2 cup shredded Swiss cheese
Non-stick cooking spray
Preheat oven to 400°F.
While oven is preheating, cook bacon according to package directions until firm but pliable and not crispy. Remove bacon and set aside.
Reserve 1 tablespoon bacon drippings in same skillet used to cook bacon and sauté mushrooms over medium heat for 6-10 minutes until golden brown in color. Set aside to cool.
Spray muffin tin with non-stick cooking spray. Cut six strips of cooked bacon into quarters. Place one full strip of cooked bacon around the side and two quarters of a strip in the base of each of six muffin cups in a muffin tin. Use your fingers to press overlapping ends of bacon together.
In large bowl, beat 4 eggs and whisk in mushrooms, chopped thyme and black pepper.
Pour egg mixture in equal portions intomuffin cups lined with bacon, about 2/3 full in each cup.
Sprinkle equal portions of shredded Swiss cheese into the cups and top each with two quarter strips of bacon.
Place filled muffin tin in oven and bake for 20 minutes, or until egg is completely set, cheese is melted and tops are browned.
Remove muffin tin from oven, use knife to loosen edges, serve and enjoy!
12 large cremini mushrooms 2 thick slices of bacon, coarsely chopped (about 1/2 c.) 1/2 c. onion, minced 3 oz. Stilton, crumbled (about 1/2 c.)* 1/2 c. Panko breadcrumbs 2 tbsp. parsley, chopped
Preheat oven to 350 degrees. Clean mushrooms with a moist paper towel. Remove stems and coarsely chop, set aside. Place mushroom caps, underside up in a medium baking dish.
In a medium skillet over medium heat, cook bacon about 3 minutes stirring occasionally, until slightly crisp and fat has rendered. Add onion and cook 2 minutes. Add chopped mushroom stems and cook an additional 1-2 minutes, until mushrooms are tender and onions are translucent. Remove from heat.
Transfer onion mixture to a medium bowl and allow to cool 3-5 minutes. Add crumbled Stilton, panko and parsley. Stir until mixture is well combined and holds together when gently squeezed. Fill mushroom caps with about 1 tbsp. of filling.
At this point, mushrooms can be refrigerated until ready to bake. Bake mushrooms for 25-30 minutes until mushrooms are tender and filling is golden brown. Serve immediately or at room temperature.
*Stilton is an English blue cheese made at only a handful of dairies. For this recipe, I used Royal Mowbray from Costco, a surprisingly delicious and budget friendly selection available in my somewhat limited market.
(For the record, I also sought out other versions and only found Borough Market at my local Whole Foods which, even after a special trip, turned out to be very unbalanced and quite salty. Boo! Somerdale makes a readily available version which is quite tasty and stocked at many upscale delis around the US.)
On a floured work surface cut the puff pastry into 24 scalloped or straight-edged 2-inch rounds. Or use a scalloped 2-inch tartlet pan as a cutter. Combine the egg yolk with 2 teaspoons water and brush a little of the mixture across the top of each piece. Bake according to package instructions. Meanwhile, in a frying pan large enough to hold the bacon in a single layer, cook bacon until lightly browned and not too crispy. Transfer to paper towels.
To assemble the appetizers, using a serrated knife, carefully cut the puff pastry in half like a hamburger bun. Spread 1/2 teaspoon mustard on the bottom of each piece. Place a piece of bacon on the mustard. Cut 12 slices of cheese just less than 1/4-inch thick and cut the cheese slices in half; place a piece on the bacon. Top with the other half of puff pastry.
For serving, arrange the puff pastry on a cookie sheet and warm in a 275°F oven until the cheese just starts to wilt, 5 to 7 minutes.
Serves Makes 24 pieces
Notes, Tips & Suggestions Variation: Instead of bacon and mustard, spread puff pastry with fruit chutney.
This is a wonderful recipe created by Louisianian chef Paul Prudhomme using Wisconsin Potatoes.
K-Paul’s Louisiana Kitchen opened in the French Quarter of New Orleans in 1979. There were so many requests for the secrets behind his spices that he created Chef Paul Prudhomme’s Magic Seasoning Blends® which are now distributed world-wide.
Stuffed Potato Skins
Recipe Type: Appetizer
Author: Chef Paul Prudhomme
Serves: 24 appetizers
Stuffed Potato Skins with Bacon, Cheese and Crab
12 small red Wisconsin potatoes, about 2 inches in diameter (about 1 1/4 pounds)
2 tablespoons Dijon mustard
1 tablespoon olive oil
1 teaspoon Chef Paul Prudhomme’s Seafood Magic
!Bacon Crabmeat Filling:
4 ounces cream cheese, softened
1 cup shredded cheddar cheese
5 slices bacon, cooked and crumbled
8 ounces fresh crabmeat, flaked
1 tablespoon Dijon mustard
2 teaspoons Chef Paul Prudhomme’s Seafood Magic
1/4 cup chopped green onions, if desired
Preheat oven to 425°F.
Cut potatoes in half. With teaspoon or melon baller scoop out middle of each potato half and discard, leaving about 1/4 inch of edge.
Place potatoes cut-side up in shallow roasting pan. Combine mustard, olive oil and Seafood Magic; mix well. Brush tops of potatoes with mustard mixture. Bake until potatoes are tender, about 40 minutes. Remove from oven; set aside.
Combine filling ingredients in small bowl; mix until combined. Place about 1 to 2 tablespoons filling in center of each potato. Return stuffed potatoes to roasting pan and bake at 425°F 20 minutes, or until cheese is melted. Garnish with green onions, if desired.