Puff Pastry Breakfast Braid with Eggs, Ham, Potatoes, Mushrooms, and Goat Cheese
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
  • 1 sheet frozen puff pastry, thawed
  • 3 tablespoons olive oil
  • 3 small new red potatoes, scrubbed clean, diced
  • 2 large shallots, thinly sliced
  • 3 white mushrooms, diced
  • 1/2 cup chopped cooked ham
  • 4 eggs
  • 3 green onions, thinly sliced
  • 1/4 cup crumbled goat cheese
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 egg white + 1 tablespoon water
  1. Place the oven rack in the middle and preheat to 375° F/190° C.
  2. In the large skillet, warm the olive oil over medium heat. Sauté the potatoes until they start to soften, about 3 or 4 minutes, then add the shallots, mushrooms, and ham and continue cooking until the all the vegetables are tender and browned, about 6 to 8 minutes. In the small bowl, whisk the eggs and green onions together, then pour into the skillet and add the goat cheese. Scramble the eggs with the vegetables, just until the eggs are set, not dry. Remove from heat and allow to cool.
  3. Remove the puff pastry from the package and lay out on a floured surface. Roll into a rectangle 10 inches by 12 inches. Fold the puff pastry in half and transfer to the parchment on a cutting board. Using a sharp knife, make angled cuts all the way down the edges of the pastry evenly spaced approximately 1 inch apart. (This is approximate, as you can see below, mine aren’t perfect.) The center of the pastry should be about 4 inches wide. Trim the triangles from the top edges and the triangles from the bottom edges, leaving a short rectangle at the base about 4 inches wide. Transfer the parchment to the baking sheet.Puff pastry cut for braiding - Andrea Meyers
  4. Arrange the filling on the puff pastry in the middle section, leaving space at the top and bottom of the pastry for folding. Fold the top edge over the filling and begin braiding the strips, laying them across the middle. When you reach the bottom, fold it over the filling and tuck the last braids under, trimming away any extra. Brush the braid all over with the egg white wash.Prepared breakfast braid - Andrea Meyers
  5. Bake in the preheated oven until the pastry is crisp and golden, about 30 to 35 minutes. Remove from the oven and allow to cool about 5 minutes, then slice with a sharp knife to serve.
More Information

large skillet
small bowl
baking sheet lined with parchment

Recipe Notes

You can choose from a variety of fillings, just make sure not to overstuff the braid.
Recipe by Andrea Meyers at https://andreasrecipes.com/chrysalis-vineyards-a-warm-winter-puff-pastry-breakfast-braid-with-eggs-ham-potatoes-mushrooms-and-goat-cheese/