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Ingredients
- 12 large eggs, divided
- 1/2 cup mayo
- 1 lb. bacon, chopped
- 1 (6 oz) package fresh baby spinach
- 3 cloves garlic, minced
- 1 cup shredded swiss cheese
- 1 cup chopped seede tomato
- 1/4 tsp salt
- 1 (17.3 oz) package frozen puff pastry
Details
Preparation
Step 1
In a large bowl, whisk together 11 eggs and mayo until smooth.
In a large skillet, cook bacon over medium heat until crisp. Remove from pan and drain on paper towels. Reserve 1 Tbsp bacon drippings in skillet.
Add spinach and garlic to hot drippings; cook over medium heat 1-2 minutes. Stir occasionally un til spinach wilts. Add egg mixture, and cook until eggs are set but not dry, stirring occasionally. Remove from heat and stir in cheese, tomato, salt and bacon. Spoon into a bowl, cover and chill for 30 minutes.
Preheat oven to 400. Line a large baking sheet with parchment paper.
On lightly floured surface, roll 1 pastry sheet into a 12x10 inch rectangle. Spoon half of egg mixture down center of pastry, leaving a 3 inch border on sides and 1 inch border on ends. Cut pastry on sides into 1 inch strips. Crisscross strips over filling. Carefully transfer strudel to one side of baking sheet. Repeat with remaining pastry and eggs.
In a small bowl, whisk remaining eggs until smooth. Brush egg over strudels. Bake 30 minutes or until pastry is golden brown. Cut into slices and serve.
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