| Difficulty Level:

Difficult

| Cooking Time:

30 mins

| Recipe Nutrients:

650 cal

| Recipe Serves:

4 servings

| Course:

Breakfast

ingredients needed

  • Plant-based smoked bacon
  • 2 sheets frozen puff pastry
  • 9 eggs
  • 4 tbsps. tomato chutney
  • 1 cup cheddar grated
  • Chives for garnish
Vegan Cheese
Vegan Bakery Cake
Vegan Food Breakfast Rolls

directions

  • Fry off the plant-based bacon in a pan for about 5 minutes. Don’t let it get too crispy, it will continue to cook in the oven. Set aside.
  • Cut each pastry sheet into quarters and lay them flat on a baking tray, making sure they aren’t overlapping. You may have to use two trays. Brush each square with egg wash. Cook at 180 for 6 minutes.
  • Take them out and gently press down the center with a spoon. In the dent, spread a thin layer of chutney, sprinkle some cheese, salt and pepper, and carefully crack an egg into it. It helps to crack the egg in a small bowl first and then pour it in.
  • Then sprinkle with some plant-based bacon and pop back in the oven for another 10-12 minutes depending on how you like your eggs cooked.
  • Garnish with fresh chives.
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