Be anxious for nothing, but in everything by prayer and supplication with thanksgiving let your requests be made known to God. And the peace of God, which surpasses all comprehension, will guard your hearts and your minds in Christ Jesus.
Do you guys ever eat out, and try something super delish, and think I could make this (maybe even better than the original)? I do this all the time. Several mornings a week I go to Panera Bread to write to you lovely folks, prior to heading to work. My normal routine is to order a coffee and water, however some mornings something with a little more substance is
For those mornings, I often order their egg soufflés. They are filling, but not quite so carb loaded as a Cinnamon Crunch bagel ← heaven. This prevents me from falling asleep at 10 a.m. at work, they tend to frown on that. I concocted my own version of an Egg Soufflé. They turned out very well, better than I hoped actually.
These are super easy, and look nice. Maybe these would be nice for a Valentine sweetheart’s breakfast. Unless your sweetheart (aka Mr. Mead) has a problem eating something called a soufflé, and for that reason eats a bowl of Raisin Bran Crunch instead, maybe tell your dearly beloved it is called eggs in a blanket.
You guys these turned out really nice (if I may say so myself), they are very similar in taste and texture to the original, not quite as softly cooked. If you prefer softer eggs – cook for 4-5 minutes less than the recipe calls for. Let me know what you guys think. Enjoy!
- 7 eggs - 1 separated
- 1 tablespoon bacon grease or butter
- 3 pieces bacon
- 2 sheets puff pastry - 1 box of Pepperidge Farm
- 1⅓ cups shredded Swiss cheese - separated
- 1½ cup fresh spinach
- 3 tablespoons cream
- 1 teaspoon Kosher salt
- Sit box of puff pastry on counter to thaw for 30 minutes prior to using..
- Preheat oven to 400 degrees Fahrenheit
- Roughly chop up spinach - set aside
- In a medium bowl mix together six eggs, salt and cream. Add in 1 cup of cheese to mixture.
- Cut up bacon into small pieces.
- Place bacon into a large skillet over medium high heat.
- Cook until browned.
- Place bacon on a paper towel lined plate.
- Reserve 1 tablespoon of bacon grease - this was almost exactly how much I had after browning bacon.
- place bacon grease back into skillet if removed. Over medium low heat saute spinach until slightly wilted.
- Add in egg mixture, cook until formed, but still soft and slightly runny.
- Remove eggs from heat element.
- Cut each pastry sheet into fourths. With a rolling pin, roll each piece to be a little bit flatter and larger in size. Increasing their size by about a fourth.
- Place the cut - flattened puff pastry into a ramekin, floured side down (you will notice one side of the puff pastry is floured).
- Add ⅕ of the egg mixture into ramekin - approximately ⅓ cup.
- Repeat until all five ramekins are filled with puff pastry and eggs.
- Fold the top corners of the puff pastry down on top of eggs.
- With one remaining egg - stir egg with 1 tablespoon of water to make an egg wash.
- Coat the top of each puff pastry with egg wash.
- Sprinkle on the last ⅓ cup of shredded cheese.
- Cook in oven for 25 minutes - For the last 3 minutes of cooking time, I broiled for a nice golden top.
- Remove from oven, let cool for 5-10 minutes then remove from ramekin and serve.