Brunch Weekend of May 28, 2021
Description:
Mild spiced sage sausage link in delicate puff pastry baked to perfection with honey dijon aioli for dipping, served with curry baked eggs and strawberry banana overnight oats.
Contents:
- One pan of sausage rolls
- One egg
- One piece parchment paper
- One container honey dijon aioli
- One pan of curry eggs
- One container oats
Directions:
- Whisk egg with a tablespoon if water.
- Set sausage rolls and curried eggs out at room temperture uncovered for 30-45 minutes.
- Preheat oven to 415. Once up to temperature brush rolls with lightly with egg wash and place on the parchment paper on a sheet pan into oven for approximately 20 minutes or until pastry puffs and has an internal temprature of 165 degrees.
- Eggs can be heated in the 415 oven covered for 15-25 minutes or until heated through.
- I prefer to eat overnight oats cold, but if you prefer they can be heated on low in a saucepan on the stovetop stirring often or in a microwave safe dish for a minute or two until desired temperature.
Plating:
- Rolls and eggs can be served on dinner plates.
- Oats can be served in bowls.
