Frog on a Lilly Pad

When I was a kid, my grandpa and grandma Stejer would visit every October.  Grandma would make us breakfast of toast with a hole in the center, filled with an egg and call it Toad in the Hole.  I came across this recipe and named it Frog on a Lilly Pad.
It is getting warmer here and close to what we call Spring, and time to eat a little lighter.  Dave only likes red meat so chicken and fish make a rare appearance on our dinner table and don't even think about going meatless! (unless I make something for him and something different for myself).  I have been trying to fix an entree salad at least one time a week and add just a little meat, or sneak in shrimp or some halibut (Dave says he only likes it fried).  While this isn't really a light recipe with the puff pastry and the use of a whole egg, it is something different than moose, and what a welcome change.  I think my Grandma Stejer would be proud.

These were really easy, and something you can make a lot of at the same time, so perfect for a brunch.  Plus they hold the heat well, and self serving these from a buffet line would be easy.  You could make these with two egg whites instead of the whole egg, but after the puff pastry, why not go for it?

Frog on a Lilly Pad
Serves 4
adapted from Food Network, April 2012
All-purpose flour, for dusting

• 1 sheet frozen puff pastry (half of a 17-to-18-ounce package), thawed
• 2 strips bacon
• 4 rounds Canadian bacon
• 1 1/2 cups shredded swiss cheese
• 3 tablespoons shredded parmesan cheese
• 4 large eggs
• Kosher salt and freshly ground pepper
• 8 cups baby greens

Directions

Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper. On a lightly floured surface, roll out the puff pastry into a 12-inch square, then cut into 4 equal squares. Slightly fold and pinch the edges of each square to form 4 round tart shells. Transfer to the prepared baking sheets and prick all over with a fork. Bake until golden, 8 to 10 minutes.

Meanwhile, cook the bacon in a medium skillet over medium heat, turning, until crisp, 8 to 10 minutes. Transfer to paper towels to drain, then crumble.

Let the tart shells cool slightly on the baking sheets. If the centers are very puffy, prick with a fork to deflate. Place one piece of Canadian bacon in each shell, sprinkle evenly with the swiss and parmesan. Make a shallow well in the cheese in the center of each tart and crack an egg into each; season with salt and pepper. Top with the bacon, then return to the oven and bake until the egg whites are set, 10 to 15 minutes (I like my egg hard so I left them in a full 15 minutes).

Place 2 cups of greens on each plate, top with egg pastry, serve warm.

April 12. 2012     Daylight  14 hours,  53 minutes,  11 seconds     Current Temp. 34 ºF