PINEAPPLE EGG STACK

Print Friendly, PDF & Email

DSC_6137

(POST)

Makes approx. 8 stacks

1 package of puff pastry, thawed
1 pineapple, cut into 1/2 inch round slices
1/2 lb. country bacon
8 eggs
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.

Share on Facebook

Leave a Reply

Your email address will not be published. Required fields are marked *