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Food + Dining

Braided Eggs Will be a Hit at Sunday Brunch

by PIEfection April 1, 2014April 1, 2014
written by PIEfection April 1, 2014April 1, 2014

With Easter and Mother’s Day next on the calendar, here is a recipe sure to be a hit at a family brunch. PIEfection offers this delicious recipe of Braided Eggs, and encourages you to stop in the store, and choose from a wide selection of dessert pies to enjoy on your special occasion.

BRAIDED EGGS

SONY DSCIngredients

  • 1 sheet store-bought frozen puff pastry dough
  • 2 tablespoons butter
  • 1/2 cup frozen hash browns
  • 1/2 cup red bell peppers
  • 1/4 cup green onions
  • 1/4 cup bacon or diced ham
  • 7 eggs
  • Salt and pepper
  • 1 tablespoon orange juice
  • 2 ounces cream cheese
  • 1 tablespoon milk
  • Parmesan cheese

Instructions

Thaw pastry dough, and roll out on parchment paper to a 10-by-12-inch rectangle. Preheat oven to 400 degrees. Melt butter in nonstick skillet over medium high heat, and cook hash browns approximately 5 minutes. Add in bell peppers and cook an additional minute.

Separately, whisk 6 eggs, green onions, ham or bacon, and salt and pepper to taste. Add to hash brown and pepper mixture, and scramble together just until egg is set. Off heat, stir in cream cheese and orange juice (to preserve the color of the eggs).

Place parchment on a sheet pan. Pour the egg mixture down the center of the pastry dough, and cut diagonal slits along both sides of the pastry. Proceed to fold the pastry over the eggs, alternating from side to side, and form a braid. Whisk remaining egg and milk together, and brush egg wash over the braid.

Sprinkle with parmesan cheese, and bake at 400 degrees for 20 to 25 minutes, or until golden. Cool for 5 minutes and serve.

PIEfection is located at 6731 E. Brown Road. For more information about all the delicious pies on the menu, call (480) 218-7437.

 

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