🥐 Breakfast Wellington

2 Wellingtons · prep 25 min · cook 35 min

Ingredients

• 2 sheets of puff pastry, thawed
• 4 breakfast sausage patties (pork or beef)
• 2 large raw eggs, for the inside
• 4 slices of marble cheddar
• 2 tbsp burger sauce
• 1 egg, beaten, for the glaze
• Everything bagel seasoning
• Salt, pepper

Method

1. Cook the sausage patties in a skillet over medium heat until browned and cooked through. Let them cool slightly.
2. Roll the puff pastry out a little. Place one patty in the centre, top with a slice of cheddar and a spoonful of burger sauce.
3. Press a slight well into the sauce and crack a raw egg into it. Season. Work gently so everything stays centred.
4. Lay a second slice of cheddar over the egg, then the second patty. Press lightly to stabilise.
5. Bring the pastry up and over, sealing tightly on all sides: the smallest gap will let the egg escape. Take your time.
6. Flip onto a lined baking sheet, seam-side down.
7. Brush generously with beaten egg and coat the whole surface with bagel seasoning.
8. Bake 30 to 35 min at 175 °C (350 °F), until deeply golden.
9. Rest 5 to 10 min before slicing. This is the most important step: the egg finishes setting in the residual heat and the layers hold together when cut.

Adapted from theChefoutWest (YouTube)

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