Spring vegetable breakfast braid

By: Girl in the Little Red Kitchen

This flaky breakfast bread is essentially springtime on your plate. It makes enough to feed or crowd, or even breakfast for yourself all week long. One thing I can guarantee is that it'll be a staple all spring long. Pair it with a simple green salad, a cocktail and sweet ending and brunch is set!


  • 2 tablespoons butter, divided
  • 8oz cremini mushrooms, cleaned and sliced
  • ¼ pound thin asparagus stalks, trimmed and cut into 1 inch pieces
  • 6 ounces havarti with dill, shredded
  • 6 slices cooked bacon, crumbled (optional)
  • 9 large eggs
  • 2 tablespoons heavy cream
  • kosher salt and black pepper
  • 1 - 17.3oz box puff pastry, thawed


  1. In a large skillet over medium heat, melt 1 tablespoons of butter and add the sliced cremini mushrooms. Season with kosher salt and cook for 3-4 minutes, stirring occasionally. The juices should begin to be released from the mushrooms and they should start to soften at this point.
  2. Stir in the asparagus and continue to cook for another 2-3 minutes. The asparagus should be bright green but not soft and mushrooms soft and just start to brown.
  3. Transfer to a medium bowl to cool slightly.
  4. In a medium bowl, whisk together 8 eggs (reserving the 9 for an egg wash) with the 2 tablespoons of heavy cream and a generous amount of salt and pepper.
  5. Melt the remaining tablespoon of butter over medium low heat and pour in the eggs. Cook the eggs over medium -low to low heat for 8-10 minutes, stirring occasionally to develop large curds. You don't want to rush the cooking process of the eggs. If you find they are cooking too fast, lower your heat source more. The eggs should be removed from the heat when they are still soft and still slightly wet looking. Set aside.
  6. In the bowl containing the mushrooms and asparagus, stir in the shredded cheese, minus ⅓ cup to top the braid and crumbled bacon if using.
  7. Heat your oven to 400 degrees F. and line a large baking sheet with parchment paper.
  8. Remove both sheets of puff pastry from the packaging and roll out slightly on a lightly floured surface.
  9. Transfer the puff pastry to the parchment lined baking sheet, slightly overlapping one sheet over another by about 1 inch. Press down on the overlapping sheets to try to get them to stick together.
  10. Using a knife or kitchen shears, cut 1½ inch long cuts, 1 inch apart on each side, leaving at least 1½-2inches in the center for the filling.
  11. Fill the center with the scrambled eggs and then the remaining filling over top. Arrange the strips over the filling, use the last egg as an egg wash to brush over the top and to seal and sprinkle the reserved ⅓ cup of cheese over top.
  12. Bake for 25-30 minutes or until the braid is puffed and golden brown. Remove from the oven, let sit for 5 minutes before cutting into slices and serving.

See the original post on Girl in the Little Red Kitchen!

How to Make Grilled Swordfish and Roasted Spring Vegetables

More on Girl in the Little Red Kitchen
Bacon cheddar scones
Potato and vegetable hash
Blushing grapefruit collins

Read Full Story

From Our Partners