A Very Special Breakfast

I call this "a very special breakfast" because it pays homage to a very special person, my mom. When my sister and I were young and would stay home sick from school our mother would always make us bacon and eggs to help us feel better, poached being one of her favorite ways to serve them. This is a great brunch dish that becomes a full meal when served with a simple salad and washed down with a mimosa!

A Very Special Breakfast

Makes 4 servings

• 4 puff pastry shells, such as Pepperidge Farms
• 4 slices Brie cheese (about 2-ounces)
• 8 slices bacon
• 4 large eggs
• kosher or sea salt
• ground black pepper
• fresh chives, chopped
• extra-virgin olive oil (optional)

1. Heat oven to 400° Fahrenheit. Place the pastry shells at least 2-inches apart on a baking pan lined with parchment paper. Bake for 20 to 22 minutes until golden brown. Remove the tops and pastry inside with a fork, leaving a cup. Place a slice of Brie inside each cup and set aside.

2. Lay the bacon slices on another baking pan lined with parchment paper and bake for 15 to 20 minutes depending on desired crispness. Fit 2 slices of bacon over the Brie, into each pastry shell in a criss-cross pattern, allowing the ends to stick out over the sides.

3. Fill a medium-sized skillet or frying pan ¾ of the way with water and bring to boil. Reduce to a very gentle simmer. Crack the eggs into a small dish, one at a time, and slip them carefully into just simmer water. Cook them for 3 to 4 minutes for medium-firm yolks. If you prefer, you can use any egg poacher for this, as well.

4. While the eggs are poaching return the pastry shells, filled with Brie and bacon back to the oven for several minutes to warm them and melt the cheese.

5. Remove the eggs from the water (or poacher) with a slotted spoon and place an egg in each of the pastry shells. Season the eggs with salt and pepper and garnish with chives and a drizzle of olive oil, if desired.