Puff Pastry & Eggs

This past weekend my lovely sister came to stay with us. Whenever she does I always make it a point to make a very homey and delicious brunch the next morning. Usually it's some creative take on pancakes as seen here. But since it's 2012 and John and I have decided to pull back on the sugar and indulge in breakfasts of possibly equal caloric intake but more nutrients if at all possible (we love our pancakes!) I decided to make something egg related and came across this recipe that I wanted to try out.

It's pretty easy to do and you can create lots of different varieties but my version included
• Shredded Mexican Cheese,
• Turkey bacon
• Eggs
• Thyme
• Salt & Pepper to taste
      For the puff pastry you cook as directed on the box, I used the shells, I will not use them next time as I felt they were too small for all my components so next time I will use regular pastry sheets and make my own much larger shells.
       While they are baking, cook your bacon to your liking and let cool. When the puffs are all done and puffed up you simply remove the inside (I used a tong to grab it) then fill starting with cheese, then bacon (you'll have to break them up) then crack the egg on top. Put it all back in the oven at 350 for about 10 min or until the whites of the eggs are really white and no longer clear. Let cool for a few minutes and serve with your favorite brunch sides.
        I made roasted sweet potatoes as a side. They were apparently a hit so here my recipe:
• 6 medium sweet potatoes
• 1/4 cup brown sugar
• 1tbsp rosemary
• 1tsp sea salt
• 1tbsp olive oil
Cube your sweet potatoes (I kept the skin on for more nutrients) then put all your ingredients in a big mixing bowl and mix it all up. Transfer into a parchment paper lined roasting pan and roast at 400 for about 25 in or until they are nice and soft. Stir them occasionally to get an nice even roast.
It was a great breakfast with even better company!