The Savory Brunch Danish For Your Next Morning Gathering

Hi, friends! Winter seems endless, but the coldest days are likely behind us, so are you excited for the first signs of spring? Yes? Me too! Nice weather and slightly longer days always make me want to wake up a little earlier in the mornings instead of lounging in bed, dreading the cold. And since we’re all in the mood to get up and at ’em, it’s the perfect time of year to host a little brunch party at home.

If you haven’t made a savory danish before, you’re kinda missing out! They’re a one-stop-shop for all things brunch: eggs, sauce, cheese and puff pastry. Plus, it’s super cute and easy to make. What’s not to love?

For this recipe we added some ham, mustard, and thyme for those classic brunch flavors, but you can add any other items you want as long as they’re not too watery (such as lots of fresh spinach – sounds nice, but it won’t work here).

Cheers to sunnier brunches!

Recipe: Savory Brunch Danish

Makes 8

You’ll need:
– 2 sheets of rolled puff pastry (each about 9 by 10 inches)
– 9 eggs (8 to eat, 1 for egg wash)
– 1 tbsp grainy mustard
– 1 cup shredded smoked havarti or cheddar
– 8 slices traditional ham
– Thyme
– Black pepper
– Sea salt
– Chopped chives
– Extra virgin olive oil, for drizzling

Instructions:
1. Preheat the oven to 400°F.
2. Cut each sheet of puff pastry into 4 to make a total of 8 squares. Place the squares on two parchment lined baking trays.
3. Break one of the eggs and whisk it to create an egg wash. With a pastry brush, lightly brush the wash around the edges of each sheet of pastry (creating a little frame). Bake the pastry for 8 minutes.
4. Once baked, remove the puff pastry squares. Using a spoon, press down the center of each to create a divot (you’ll want this to be fairly deep as it will hold the egg).
5. Divide the grainy mustard evenly into each divot, then line each pocked with the ham. Gently crack an egg on top of each slice of ham, then sprinkle with some thyme, black pepper and sea salt.
6. Return the pastries to the oven and bake for another 12-18 minutes, or until golden and the egg is set to your liking.
7. Top each with a sprinkle of chives and a drizzle of olive oil, if you’d like. Serve warm.