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Bacon and Egg Bake

Source of Recipe


Chef Marvin Woods, from "Home Plate"






List of Ingredients



• All-purpose flour, for rolling
  
• 1/4 lb. frozen puff pastry, thawed
  
• 8 ounces bacon, chopped
  
• 1 Vidalia onion, thinly sliced
  
• 3 large eggs
  
• 1/2 cup heavy cream
  
• 4 ounces Gruyère cheese, grated (1-1/2 cups)
  
• 2 Tbsp fresh flat-leaf parsley leaves, chopped
  
• Coarse salt and fresh ground pepper
  






Instructions



1. Heat oven to 400° F. On a clean, lightly floured surface, roll out dough to form a 10-inch square, about 1/4-inch thick. Using a chef's knife, trim edges of dough. Transfer dough to an 8- x 2-inch square baking pan, folding corners to fit. Using a fork, prick bottom surface of dough.
   
   
2. Using a large sauté pan over medium-high heat, add the bacon. Cook, stirring occasionally, until lightly browned, about 5 minutes. Add onions and sauté until bacon is crisp and onions are golden brown, about 6 minutes. Using a slotted spoon, transfer bacon and onions to a plate lined with a paper towel to drain; cool slightly.
   
   
3. Spread bacon mixture evenly over dough. Using a small bowl, whisk together eggs and cream, cheese and parsley; season with salt and pepper. Pour egg mixture into baking pan. Bake until filling is just set and top is golden brown, about 30 to 35 minutes.
   
   Makes 4 servings.