Breakfast Vols-au-Vent

Vol-au-vent is French for "puff of wind" or "windblown" which describes the nature of this flaky puff pastry base. Usually you see vols-au-vent as bite-sized morsels used for appetizers or desserts but I went off the beaten path and used them to make a delicious breakfast. Squares of pre-rolled puff pastry are cut, folded into fancy tarts and par-baked before getting filled with egg, diced ham and green onions. All the comforts of breakfast in one fancy package.

Breakfast Vol-au-Vent
• 1 sheet of pre-rolled frozen puff pastry
• 4 eggs
• 1/4 cup diced ham
• 1/4 cup shredded cheese of your choice
• greens onions for garnish, sliced
• salt and pepper to taste
Cut your puff pastry sheet into four even squares and assemble as shown in the photo below. Prick the centre with a fork in Step #4. Bake in an oven preheated to 425ºF for 10 minutes until risen and just beginning to brown. Remove from oven.

Breakfast Vol-au-Vent

Crack an egg into each pastry shell being careful not to break the yolk. Top with cheese, ham and a sprinkling of green onions. Add salt and pepper to taste. Return to the oven and bake for another 5-10 minutes until the egg whites are no longer transparent and the pastry is golden brown.

Breakfast Vol-au-Vent

Serve warm with a salad, scones and tea for a lovely afternoon brunch.

Breakfast Vol-au-Vent for afternoon brunch.

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