SCRAMBLED EGG PASTRY SLICE WITH TOMATO RELISH

SCRAMBLED EGG PASTRY SLICE WITH TOMATO RELISH

Scrambled Egg Pastry Slice
Scrambled Egg Pastry Slice

A Scrambled Egg Pastry Slice with Tomato Relish is a great breakfast or brunch that can score you points with family or friends.  How often do we think “what should I make for breakfast or brunch” this weekend.  I know I do!  We have recently spent a few weekends at the farm, and brunch is always what I do instead of breakfast.  It allows for much needed sleep ins and for guests to lazily join us in their pj’s on the patio.  After coffee and rusks, reading, talking or taking in the stillness of the bush with the sound of the river in the background, we all drag ourselves off to get ready for our day……and then we do brunch!

This slideshow requires JavaScript.

 

Print Recipe
SCRAMBLED EGG PASTRY SLICE WITH TOMATO RELISH
Delicious for breakfast or brunch!
Course breakfast, brunch
Prep Time 15 mins
Cook Time 40 mins
Servings
people
Ingredients
Course breakfast, brunch
Prep Time 15 mins
Cook Time 40 mins
Servings
people
Ingredients
Instructions
  1. To make the breakfast slice
  2. Preheat oven to 220C.
  3. Cook the bacon in a pan until browned and cooked through, remove.
  4. Cook mushrooms in the pan and set aside.
  5. Unroll pastry onto lightly floured oven tray.
  6. Cut into 6 rectangles and make a ½ cm ridge all round the sides. Don't cut all the way through the pastry.
  7. Bake in oven until golden brown and slightly crispy then remove from oven.
  8. Sprinkle cheese over the base of the pastry leaving a 1cm border around the edge of the pastry.
  9. Place the bacon on top of the cheese and top with mushrooms and season.
  10. Return to oven and bake until cheese has melted and heated through.
  11. To make the scrambled eggs
  12. Place eggs, thyme, cream, milk and some salt in a bowl and whisk together.
  13. Melt butter in frying pan over a high heat, but don’t burn the butter.
  14. Pour in egg mixture and cook for about 30 seconds until set around the edge.
  15. Using a wooden spoon, fold the eggs bringing the outer set part to the middle of the pan.
  16. Cook eggs repeating the folding process until they are just set, remembering that they will continue cooking after they have been removed from the heat.
  17. To serve:
  18. Remove pastry slice from oven and top with scrambled egg.
  19. Garnish with fresh thyme and serve immediately, with the tomato relish on the side.
  20. To make the Tomato Relish
  21. Heat oil over medium heat and fry onions until softened for about 8-10 minutes.
  22. Then stir in the garlic, mustard seeds and cumin and cook for about 1 minute.
  23. Add the red wine vinegar, brown sugar, dried chilli flakes and 1 tsp salt and simmer over a medium-low heat until liquid has evaporated and mixture is sticky and caramelized.
  24. Relish can be served hot or cold.
Share this Recipe
 

Author: Debbie

I am passionate about food and travel.

If you wish to comment

Your email address will not be published. Required fields are marked *