Are you looking for a Sunday Brunch dish that will get your guests’ taste buds jumping in anticipation? My recipe for my Soft Scrambled Eggs and Bacon-Filled Puff Pastry Shell With Foie Gras and King Trumpet Mushrooms With a Chamoy Drizzle just might do the trick! For me personally, I would not typically consider this dish my normal brunch item. Puff pastry are words that do not usually trip off my tongue when planning a meal. However, considering this dish is not difficult, I do think it has everything that will help to impress and kick your brunch cred up a notch without a struggle!

**King Trumpet Mushroom Slices, Foie Gras, Soft Scrambled Eggs, and Bacon Lardons**

What Makes this Dish So Special

Instead of Bacon strips, we are making crispy bacon lardon cubes from slab bacon. These little cubes of smoky flavor work well with eggs. Eggs and Bacon; right? Sounds like brunch!

My Slab Bacon and cooking my Cubes of Bacon Lardons

Time to bring in more flavor. We will sear some Foie Gras and slices of King Oyster Mushrooms as little side flavor bites. There are plenty of online stores that sell Foie Gras, so don’t fret that you won’t be able to make this recipe. Finally, we will drizzle some of my Homemade Chamoy Sauce over the top!

Check here for my Chamoy Sauce recipe. The sauce will bring a sweet, spicy, sour, and salty flavor to the dish. Great match with the mushrooms and the foie gras.

Foie Gras and King Oyster Mushrooms Seared

Have I caught your interest yet?

I Can’t Make Puff Pastry!

Don’t worry! You don’t have to bake. We are going to use a pre-packaged Puff Pastry Shell which couldn’t be easier to make. All that’s left is making the soft scrambled eggs. Just take your time and cook over low to low-medium heat. Keep on stirring. Pull the hot pan off the heat to stir. The hot pan will continue to cook the eggs. When the eggs are still not quite cooked; stir and finish the eggs off the heat till they are at the texture you are looking for.

**Seared Slice of King Trumpet Mushroom and Seared Foie Gras**

I hope you enjoy my Soft Scrambled Eggs and Bacon-Filled Puff Pastry Shell With Foie Gras and King Trumpet Mushrooms With a Chamoy Drizzle for your next brucnh! So tasty and so easy! Please leave your comments below and let me know how your Brunch turns out, and as always, thanks for Spending Time in My Kitchen!

Soft Scrambled Eggs and Bacon-Filled Puff Pastry Shell With Foie Gras and King Trumpet Mushrooms With a Chamoy Drizzle

Recipe by David Frank – Spending Time In My Kitchen

0.0 from 0 votes

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

4 Frozen Puff Pastry Shells
1 1/2 Cups Applewood Bacon cut into 1/4″ Lardon Cubes
2 King Oyster Mushrooms
4 Small Foie Gras slices (keep refrigerated till use)
4 Lg Eggs, soft scramble
Sauce
Chamoy sauce (Use my recipe-see discussion above)
Optional
Microgreens, Chives, Green onion

Directions

Follow the instructions on the box on how to prepare the Puff Pastry Shell. Bake 4 pastry shells and set aside.
Make your Chamoy Sauce. Use the link above to find my recipe. You can make the sauce a couple of days or a week beforehand. Then all you need to do today is to heat up your sauce!
Whisk 4 room-temperature scrambled eggs until egg white and yolk are completely mixed. Set aside.
Cut your slab bacon into 1/4″ to 1/2″ lardon cubes. Set aside.
Slice King Oyster mushroom into 4 – 4″ x 1/4″ long slices (lengthwise). Set aside.
With the remaining King Oyster mushroom; cut 8 – 1/2″ round slices (with any remaining mushrooms, chop up and use with other dishes.) Set aside.
To add a little design to the mushrooms and foie gras; slice lightly into them in parallel lines (vertical and horizontal) on both sides.
Place saute pan on the stove over medium-high heat to preheat the pan. Take foie gras out of the fridge and place it on the preheated saute pan. Drizzle some salt over the foie gras. Sear both sides. (The foie gras will cook fast. Keep a close eye on it) Set aside.
Drizzle some salt over the mushrooms. Use the fat from the foie gras to sear the mushroom rounds and lengthwise slices. Set aside
Clean your saute pan. Use this pan to saute your bacon lardons. Place your lardons in your saute pan over medium heat. Continue until the lardons are cooked through and are cooked to the texture you want your bacon. Set lardons aside.
Whisk the 4 eggs again to make sure the eggs are well combined. Add in some bacon fat (Use 2 to 3 Tbl of the rendered bacon fat to cook your eggs. If you don’t want to use bacon fat; use butter. You want your eggs to taste good, right? Add the bacon fat or butter!). Pour egg contents into a saute pan. Cook eggs over medium heat. Pull the pan off the heat to stir. We are looking for a soft scramble. Be aware of the temperature at which you are cooking your eggs. Do not overcook.
Time to plate your dish.
Combine some bacon lardons into the scrambled eggs. Add the eggs to the puff pastry shells. Add a couple of the sauteed Mushroom rounds. Place the mushroom slice on the plate. Place the foie gras on the long slice of mushroom. Drizzle some of the Chamoy sauce over the plate of food. Add some microgreens if you are so inclined. (or chopped chives, green onions)
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Enjoy !!