Description
Indulge in these delectable savory breakfast rolls filled with soft scrambled eggs, bacon or sausage, and cheese, then drizzled with a rich Béarnaise sauce. Perfect for a gourmet brunch or a special morning treat.
Ingredients
Scale
Puff Pastry:
- 1 sheet puff pastry, thawed
Filling:
- 4 large eggs, scrambled soft
- 4 slices cooked bacon or breakfast sausage links, chopped
- 1/2 cup shredded Gruyère or sharp cheddar cheese
- 1 tablespoon chopped fresh chives
- Salt and pepper to taste
- 1 tablespoon milk or cream (for egg wash)
Béarnaise Sauce:
- 2 tablespoons white wine vinegar
- 2 tablespoons dry white wine
- 1 tablespoon minced shallots
- 1 tablespoon chopped fresh tarragon
- 3 egg yolks
- 1/2 cup unsalted butter, melted and warm
- Salt and pepper to taste
Instructions
- Prepare the Rolls: Preheat oven to 400°F. Roll out puff pastry, cut into squares. Mix scrambled eggs, bacon/sausage, cheese, chives, salt, and pepper. Fill pastry squares, fold, seal, brush with egg, bake 18–22 mins.
- Make the Béarnaise Sauce: Combine vinegar, wine, shallots, half tarragon. Simmer, strain, cool. Whisk egg yolks and reduction over double boiler. Slowly whisk in butter. Add remaining tarragon, season.
- Serve: Drizzle warm rolls with Béarnaise sauce.
Notes
- Best served fresh but can be prepped ahead and baked before serving.
- Customize filling with sautéed spinach, mushrooms, or ham.
- If Béarnaise breaks, whisk in a teaspoon of hot water to fix.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: French-American
Nutrition
- Serving Size: 1 roll with sauce
- Calories: 460
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 34 g
- Saturated Fat: 18 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 14 g
- Cholesterol: 210 mg
