I’m back! After a long hiatus I have finally found some time to refocus on some personal work and it feels good! The beginning of this year has been a whirlwind of travel, work, and personal trials. I was finding it difficult to find the motivation and inspiration to blog. It isn’t easy working full time and then coming home to blog part time on the side! I admire those of you out there who can do it, or who blog full time as it is a definite devotion!
So, without further ado–a tasty breakfast or brunch option!
This recipe is relatively simple, especially if you keep organized from the get go. I like to keep puff pastry on hand in the freezer as it is pretty versatile and can be a nice treat special occasions or for when we have company. The key is to remember to take out your puff pastry sheet before you begin. Even a good 15 minutes before would be best. The recipe is great because it makes 4 servings total, but a square is a perfect single serving that will fill you up. It would be a great option for when the in-laws are in town and you want to have a nice meal without having to go out.
I used farm fresh eggs from Nami Moon farms , a vendor at our local farmer’s market based out of Custer Wisconsin. I love this farm, they have great food which is farmed and raised ethically. They are also passionate about locally sourced food and are a veteran vendor of the Appleton farmers market. They are always happy to answer any questions you may have about their products and seem to really love what they do. I’m sure farming in this day and age of corporate food conglomerates and climate disruption isn’t easy, but I’m so glad they exist.
The other great thing about this recipe is that you can adjust the veggies to your own preference. If you aren’t a fan of onions or peppers, you could always try spinach, mushrooms, and tomatoes! Enjoy! Recipe follows images.