Breakfast Egg and Bacon Eclairs
You can of course make more than four of these delicious things. Depending on how handy you are with the piping of the eclairs, you could make mini profiterole versions as well which would be a bit impressive for a big brunch party. We hope you give them a go. Choux pastry is pretty hard to beat when still hot and fresh, soft in the centre and crispy on the outside. We know you'll be hooked!
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- 1 Batch Choux Pastry ready to cook Recipe
- 4 rashers bacon, cooked until crispy
- 4 fried eggs
- 4 Tablespoons New School Hollandaise Recipe
- 1 Handful baby spinach or rocket leaves
- Sliced tomato or avocado as desired
- grated cheese of choice, optional
Prepare the Choux pastry as directed and pipe and bake into eclairs. Dry them out as tips on recipe instruct.
Prepare all the other ingredients.
Assemble each breakfast eclair with a slathering of the New School Hollandaise, bacon, spinach, tomato, avocado cheese if using and finally an egg.
Serve immediately with plenty of napkins as they are pretty messy but so worth it.
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