Makes approx. 8 stacks
1 package of puff pastry, thawed
1 pineapple, cut into 1/2 inch round slices
1/2 lb. country bacon
extra virgin olive oil, to drizzle (optional)
fresh thyme leaves
Preheat oven 350F degrees
Place the pastry sheet on a slightly floured counter. Cut circles the same circumference as a slice of pineapple.
Place the circles on a cookie sheet & bake until golden; about 12-15 minutes.
In the meantime, cook the bacon until golden. Set aside to drain excess oil.
Poach the eggs; pat dry.
Place a pastry round on a plate. Place a slice of pineapple on top; then the bacon. Last, place the poached egg on the stack, drizzle with olive oil, season with salt, pepper & chopped scallions. I also like fresh herbs sprinkled on top & fresh ground pink peppercorns (your choice)
DIVA NOTE: To make this dish you could use canadian bacon in place of country bacon. You could also use English muffin instead of the puff pastry. Either way it’s all good.