Up next in 10
Breakfast BLT Strudel Recipe | Easy Brunch Recipe Ideas - This breakfast strudel with puff pastry is one of Paula's best easy recipes for breakfast at home, and you know Paula has some really good easy breakfast recipes!
Click here to SUBSCRIBE to my channel: https://bit.ly/2AwYIIU
------------------------
Breakfast BLT Strudel Recipe: https://www.pauladeen.com/recipe/breakfast-blt-strudel/
------------------------
For more Love & Best Dishes videos, click here: https://www.youtube.com/watch?v=53RSO_o1DX0&list=PL2LHabI5sYyFSVQ49oX2ffNPnKt3F8_zB
------------------------
Follow me on Facebook: https://www.facebook.com/pauladeen/
Follow me on Instagram: https://www.instagram.com/pauladeen_official/
Follow me on Pinterest: https://www.pinterest.com/pauladeen/
------------------------
Sign up for my email mailing list and get 3 FREE helpful kitchen printables: https://www.pauladeen.com/printables/
Find more recipes and videos on my website: https://www.PaulaDeen.com
Click here to shop my products on my online store: https://pauladeenshop.com/
Click here to visit my Amazon shop page: https://www.amazon.com/pauladeen
------------------------
#pauladeen #loveandbestdishes
Show More Show Less View Video Transcript
0:00
- Y'all, I'm in that Thanksgiving mode
0:03
and I bet there's a lot of y'all that's gonna have
0:06
out of town guests come in and stay with you.
0:09
So this is a wonderful recipe
0:12
for you to make for their breakfast or their brunch.
0:16
And it's really easy.
0:17
You just have to kind of cook everything in steps.
0:21
But it's gonna involve some bacon and some eggs
0:27
and some puff pastry and a little spinach
0:31
for those people that wanna make sure they
0:33
get their daily vegetables in.
0:36
So the recipe will tell you to cook the bacon
0:40
until it's crisp.
0:43
Now, I don't care for really crisp bacon.
0:49
I like that to still have a bite to it.
0:52
So I'm gonna take mine
0:54
up probably before the average person would.
1:00
Alright, now I'm gonna pour most of my bacon grease off.
1:07
I'm gonna leave about a tablespoon
1:15
in my pot.
1:18
And now I'm gonna add garlic, about a tablespoon of garlic.
1:25
And I'm gonna add a 16 ounce-
1:30
No it's a six ounce container of fresh baby spin.
1:35
- [Teresa] You know your stove is off.
1:39
- Yeah. - Okay.
1:42
- All right, I'm gonna turn that back on
1:44
and we're gonna let this cook just for a couple of minutes.
1:47
Spinach does not take long.
1:53
Doesn't take long at all.
1:55
All right, so we're to cook this just until it wilts.
2:00
So I'm gonna have to have another bowl to put this in.
2:04
And then we are just gonna melt everything together
2:11
mix everything together, not melt everything together,
2:14
but just mix everything together.
2:16
Ever since I was a little girl, eggs, I'm very funny
2:22
about my eggs because that cord in those eggs,
2:29
can you see what I'm talking about?
2:33
Can you see it, Eddie?
2:35
- Yeah. - They, they just make me
2:37
wanna be sick to my stomach,
2:40
because it reminds me of boogers,
2:44
and I don't like boogers in my mouth.
2:49
So the other day I was flipping through a magazine
2:54
or something and my buddy, Bobby Flay,
2:59
they were talking about his perfect eggs.
3:03
So you know, I'll flip through 'em at the grocery store
3:06
but you see I don't buy 'em
3:08
'cause I have my magazines that come to the house
3:11
that I read and a faithful follower of
3:14
Cooking with Paula Deen Magazine.
3:16
But I bought that magazine, I brought it home
3:21
and I went straight to that perfect scrambled egg recipe.
3:28
And I need to call him.
3:30
Remind me Eddie, I need to call him
3:32
and thank him because apparently Bobby doesn't
3:38
like boogers in his eggs either.
3:41
So I'm gonna share with y'all
3:43
how he tells us to make perfect scrambled eggs.
3:48
Okay, y'all with me?
3:51
All right, so I'm, wait, I got put my,
3:55
I got to put my mayonnaise-
3:56
I've got a half a couple mayonnaise
4:00
that I'm adding to 11 eggs.
4:08
And when I'm making scrambled eggs, I kind of just like to
4:17
make sure they're beat up nice and creamy.
4:20
(beater beating eggs)
4:24
Get them scrambled up well.
4:25
So here's what I learned from Bobby.
4:34
I want a big enough glass bowl.
4:41
- [Teresa] Have you got a big enough one?
4:41
- I don't know.
4:42
I think this one might be big enough, Teresa.
4:50
That one's gonna be close.
4:55
This one, that one's a little bit...
4:57
Thank you, perfect.
4:59
So I would never have thought of this y'all,
5:02
because I stand up there with a fork and I pick every one
5:06
of those cords off and that takes a while.
5:12
So at his recommendation he said to, after you
5:18
beat your eggs, put 'em through a colandar.
5:30
And I thought Bobby, used to have fun with Bobby.
5:41
All right, so I'm really gonna be able to show y'all
5:44
what I'm talking about.
5:53
All right.
5:54
There's a lot of, I didn't get that mayonnaise beat
5:55
up too good 'cause it's (indistinct).
5:58
(spoon clanging against bowl)
6:05
But can y'all see all those cords?
6:10
I don't have to worry about eating a cord.
6:14
And I don't have to cook 'em hard as rocks.
6:22
You know I can cook a soft scrambled egg now.
6:26
Oh that makes me wanna throw up y'all,
6:28
I'm just, sorry.
6:29
Silly willy me, but I'm sorry.
6:32
Okay, we're gonna scramble our eggs.
6:37
Now those little flex that you're seeing right now of white,
6:42
that's where the mayonnaise didn't get fully incorporated
6:49
but it will as we cook our eggs.
6:56
And remember to scramble them, you know, soft but not dry.
7:04
Don't let 'em get dried out.
7:06
So I would consider these set y'all but not dry.
7:13
So now I'm gonna add our tomatoes.
7:20
One cup of chopped, seeded tomatoes.
7:27
One cup of Swiss cheese,
7:34
come on out of there.
7:38
And salt and pepper.
7:42
'Cause remember we didn't salt our eggs
7:44
before we cooked them.
7:46
So we just gonna stir all this together
7:50
and then we're gonna put it in the refrigerator
7:53
and let it cool.
7:55
Cause it's really, really a little too hot to work with
7:58
right now.
8:01
Because as I told y'all earlier
8:04
there is puff pastry in our future.
8:09
All right, come here, beautiful eggs
8:14
Beautiful bacon, I'm sorry.
8:25
See, like I said, there's a few steps
8:27
but they're all such easy steps,
8:32
and I always keep me clean scissors in my drawer.
8:40
And you and I was talking about earlier how the spinach,
8:44
if it has a long stem on it, you're up here chewing it
8:47
but you can feel part of it in your neck.
8:49
So this is what I'm gonna do.
8:52
I'm gonna take my scissors and I'm just gonna cut 'em
9:00
so we won't be bothered with those stems.
9:04
Those real long stems.
9:08
And I think that's a pretty good tip
9:10
that I want to share with y'all.
9:16
See, so easy and no more like long strips.
9:31
All that pound up there looks so good.
9:35
Doesn't that look delicious y'all?.
9:39
- Mm. - I could eat that right now
9:40
just like it is.
9:42
We are gonna finish up now y'all this wonderful, wonderful,
9:48
it's like a breakfast burrito.
9:51
It's proper name is a breakfast BLT special.
9:57
So I've got my sheet of puff pastry and the recipe calls-
10:03
- [Teresa] Tell your momma how to cook.
10:07
(Paula laughs)
10:07
- What is she telling me?
10:09
- [Teresa] She's just telling you how to cook.
10:10
- [Paula] Come here Lou-Lou, tell me how to cook
10:11
little girl.
10:12
- She says "I'm done."
10:15
- [Paula] Am I doing it wrong Lou-Lou?
10:18
All right, so I'm gonna try to roll this out to a 12,
10:24
12 by nine, I think it is.
10:29
Let's see what it says.
10:32
12 by 10.
10:34
Okay.
10:36
So it looks very, very good.
10:39
Now I'm gonna take half of our mixture
10:42
and remember we put this in the refrigerator to cool off.
10:50
So we are gonna place our half of this mixture.
10:59
Let me know when you think I've got half Eddie.
11:03
- [Eddie] There you go, that should do it.
11:05
- I think that's half, don't you?
11:06
- Yeah. - All right.
11:07
So we wanna leave one inch
11:12
at the short ends and three inches on the long side.
11:24
Now the recipe does not tell you to do this,
11:27
so I'm going to tell you what my plans are.
11:33
Just let me wash my hands one second please.
11:38
(water running)
11:44
All right.
11:52
All right, all right, all right.
11:57
I always dampen, if I'm making fried pies,
12:04
I always dampen my pastry so that it will stick.
12:12
So I'm gonna just pat a little water on that
12:18
and I'm gonna fold that end up.
12:23
I'm gonna do the same thing down here
12:25
just a little bit of water.
12:28
And leaving one inch header right there.
12:32
And I'm gonna roll that one in.
12:37
And then I'm gonna come over here and I'm gonna drop
12:42
little bit more water.
12:47
And now I'm gonna fold it over, tucking it real good.
12:53
Kinda like, like wrapping a Christmas present.
12:57
So by adding that water, that water is gonna help the dough
13:05
stick to each other.
13:08
How pretty does that look?
13:12
Oh, and you can just see your guest
13:15
go into your refrigerator
13:17
and opening up and cutting them a slice.
13:20
And they are gonna be so happy.
13:23
And remember to your scrambled egg mixture.
13:26
- [Teresa] I forgot to give you the egg for the egg wash.
13:27
- Oh, thank you yes, I can...
13:37
Thank you Teresa.
13:39
So if there's anything in here that you didn't particularly
13:43
care for, you know, if you don't like spinach,
13:46
you could always use asparagus.
13:49
So you change the ingredients around.
13:51
You could always use sausage in place of the bacon.
13:55
You could use a link sausage
13:56
or you could use a ground sausage.
13:59
So really make this according to your likes
14:04
or your family's likes, whoever you're making it for.
14:09
All right, now I'm gonna beat my egg white,
14:16
my whole egg up a little bit and I'm gonna take my brush.
14:21
Because if you don't put this on there,
14:27
your pastry is gonna be flat and dull looking.
14:32
So by brushing this with our egg is gonna make it shiny
14:36
and glossy.
14:38
It's kinda like using flat paint instead of enamel paint.
14:44
Aint that a good way to kind of describe it?
14:46
- [Teresa] Very good
14:48
With you and your flour all over you.
14:50
- I look like Pillsbury dough girl, don't I?
14:55
Good enough to eat.
14:56
Now we're gonna bake this at 350 for-
15:00
- [Teresa] 20 to 25 minutes I think it said.
15:02
- Yeah, 20 to 25 minutes something like that.
15:05
Because remember, everything inside the puff pastry is done.
15:09
To mean y'all, this is just a perfect thing for you to have
15:14
in your refrigerator, because you can go ahead
15:17
and make it, stick it in your refrigerator
15:19
and bake it fresh when you wanna serve it.
15:23
But you don't have to do that.
15:26
You can make this, bake it off, put it in your refrigerator.
15:31
And I'm gonna be cutting while I'm talking,
15:38
and you can put this in the microwave.
15:42
Personally, I don't like heating anything that has bread
15:45
and a microwave because it just takes on
15:48
a different texture.
15:50
But you could throw this in your air fryer
15:53
slice off your serving, throw it in the air fryer
15:56
or put it back in the regular oven.
15:58
Look at that and see how pretty
16:03
that brushed on egg made it.
16:06
And you know, I did thin little slices, not real deep
16:10
just to kind of pretty it up a little bit.
16:18
I love puff pastry.
16:20
- [Teresa] Me too.
16:22
Do you like puff pastry Eddie?
16:23
- [Eddie] Mm.
16:28
- Sweet or savory, puff pastry is the way to go.
16:32
They have made my life so much easier.
16:36
Mm.
16:40
Can I cut y'all a slice?
16:43
- [Teresa] Yes ma'am.
16:44
- (giggling) Hold on.
16:51
Love and best wishes.
#Food & Drink
#Hobbies & Leisure