Bringing Home The Bacon … and Eggs … and Cheese
After salivating over a Kerrygold ad that featured an egg crescent ring dish, I emailed Kerrygold and they sent me the recipe together with some coupons!
I had not tried either of the sweet cheddar cheeses called for in the recipe — Dubliner and Skellig — but they were both so good we will be adding them to our charcuterie platters from now on. The Skellig is “produced with milk from grass-fed cows that graze on the green lush pastures of Ireland. Kerrygold Skellig is for the real cheese lover; it delivers exceptional flavor – rich and tangy, with a hint of sweetness. This cheese is crumbly, savory and has a lovely, butterscotch-like sweetness.” Yum! Makes me want to go to Ireland!
The cheese combination was spot on delicious and I would recommend you give them a try. I made this for Easter and it was “eggsellent!” For the filling I made Bobby Flay’s scrambled egg recipe which is made with Crème fraîche for super creamy, decadent eggs.
I like to bake my bacon until crispy to avoid bacon splatter. Simply line a rimmed baking sheet with foil and top with an oven safe wire rack. Bake in an oven preheated to 400F for 20-25 minutes until just barely crispy so they will bend but not break. No need to flip. Allow the bacon fat to cool on the foil, roll it up and toss. No fuss, no muss!
I don’t know what brand of crescent rolls Kerrygold used, but the points of the Pillsbury crescents were thin and allowed almost all the stuffing to ooze out.As much as you may be tempted, try not to overstuff the pastries or the filling will ooze out the sides. Then again, that’s not such a bad thing.
8 slices thick cut bacon, cooked8 slices thick cut bacon, cooked
6 oz. sharp white cheddar cheese, grated (try a combination of 3 oz. each Kerrygold® Dubliner and Skellig Cheeses)
2 T. cold unsalted butter
2 T. Crème fraîche
6 large eggs, 1 reserved for egg wash
3 tablespoons chopped fresh chives, reserve 1 tablespoon for garnish
½ cup red pepper, stemmed, seeded and finely chopped
2 green onions, thinly sliced, white and light green parts
¼ teaspoon Kosher salt
¼ teaspoon fresh ground black pepper
1 (8-ounce) can crescent rolls
Preheat oven to 375F degrees and line a large baking sheet or pizza pan with parchment paper.
Separate the crescent rolls into triangles and lay in a star shape on the parchment paper, overlapping the edges of the triangles and leaving a 4-inch circle in the middle. Press down on the dough of overlapping edges to seal.
In a medium bowl, whisk five eggs until just combined. Season with fresh ground black pepper.In a 12-inch non-stick skillet over medium heat, melt cold butter and crème fraiche. Add the eggs and use a spatula to stir the eggs as curds form. When the eggs are 80 percent cooked, about 1-2 minutes, remove from heat and stir in the red pepper, green onions, chives and ¼ teaspoon salt. Distribute the cooked eggs evenly on top of the cheese. Finish with the remainder of the cheese.
Roll the pointed ends of the crescent rolls into the middle over the egg and cheese mixture and tuck under in the middle.
In a glass or small bowl, beat the remaining egg and brush over the top of the crescent roll dough, covering all of the dough. Bake in the preheated oven for 20-25 minutes until golden brown. Cut into slices and garnish with remaining tablespoon of chives.
Recipe lightly adapted from the Kerrygold recipe.