You've presumably seen, yet I love a sweet breakfast, particularly for these special seasons. My family's Christmas is loaded up with either cinnamon moves, French toast, or monkey bread. It would not be Christmas without a sweet bread. All things considered, for the current year I'm likewise including something somewhat more flavorful, for the individuals who love their bacon and eggs.
Normally our Christmas morning goes something like this. Asher will wake everybody up, since she's the most youthful… and the one in particular who really needs to rise at an early stage Christmas morning (she's 10). We'll trust that my siblings will drag themselves up (this can take some time). And afterward we'll open blessings with espresso and hot cocoa while lackadaisical crunching on monkey bread. By early in the day, every one of the endowments will have been opened. At that point a large portion of the house will choose they need something increasingly significant to eat before they head outside to play in the day off. They'll make eggs, bacon, and possibly potatoes… in the event that they're feeling like it.
When they've wrapped up, my parent's kitchen looks more awful than mine does in the wake of testing and capturing plans throughout the day. It's somewhat alarming. The family may realize how to make eggs, however they don't have the foggiest idea how to clean.
- 2 sheets frozen puff pastry, thawed
- 3 tablespoons salted butter, cold, thinly sliced
- 1/2 cup heavy cream or whole milk
- 2 eggs, beaten
- 1 teaspoon dijon mustard
- 1 tablespoon fresh thyme leaves
- kosher salt and black pepper
- 1 cup shredded Gruyère cheese
- 1 cup shredded Gouda cheese
- 9 slices thinly sliced prosciutto
- coarse sugar, for sprinkling
- fruit jam, for serving (optional)
- Preheat the oven to 400 degrees F. Grease a 12-cup muffin tin.
- Unfold each sheet of pastry. Place the butter slices in an even layer on one sheet of pastry. Place the second sheet of pastry over the butter. Both sheets of pastry should be stacked, one on top of the other. Now roll the pastry out into roughly a 12x14 inch rectangle. Cut into 9 squares.
- Fit each square inside the prepared muffin tin. Transfer the pan to the freezer to chill.
- In a medium bowl, whisk together the cream, 1 egg, mustard, thyme, and a pinch each of salt and pepper. Stir in the cheeses.
- Remove the muffin pan from the freezer and line a piece of prosciutto on the inside edge. Evenly divide the cheese mixture between the pastries. Place the muffin pan on a baking sheet. Brush the top edges of the pastries with the remaining beaten egg, and sprinkle with coarse sugar. Transfer to the oven and bake for 25-30 minutes, until the pastry is deeply golden and the cheese has melted. Serve warm with fresh thyme.
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