Bacon Spinach and Egg Puff Pastry

The eggs are scrambled and there is cheese scattered on top of the eggs.

This is more a brunch pastry or light lunch version. But who does not like a good amount of fluffy eggs?

Cleaning out my freezer and fridge slowly shows me a lot of half empty packages. One was frozen spinach. The bulky cardboard box needed a lot of space. I took it out in the morning and tossed it a microwavable container to start to defrost on its own. It just needed 3 minutes later to be ready to squeeze the water out.

The scrambled eggs needed to be soft and not too much cooked. I used some potato starch and milk and beat the eggs in with seasoning. In a pan with foaming butter and swiftly scrambled to a soft consistency. Out of the pan on to a plate to cool down.

Chop a green onion and open a package of thin bacon strips. Put that in a little oil in the cleaned pan where you made the eggs in. They need a couple of minutes, season and add the spinach. Pull it apart and cook for 5 min. Do not forget the nutmeg. Set aside to cool down completely. 

Unroll the puff pastry on the baking sheet and cut the sides in wide strips. Layer spinach mix first, then eggs on top. Next Parmesan strips and last fresh parsley.

Ground pepper on top all over and fold the strips of the puff pastry over to close it. Brush with creme fraiche and sprinkle sesame seeds on top.

Bake at 200 C fan for 25 min.

Ingredients:

1 rectangular puff pastry

300 g defrosted spinach

1 green onion

75 g bacon strips

1 tbsp oil

4 eggs

1/2 tsp potato starch

30 ml milk

Dried chives

2 tbsp butter

Parmesan slithers

Salt, pepper, nutmeg

2 tbsp creme fraiche

Sesame seeds