Sourdough Egg Pockets
Sourdough Egg Pockets
“This is my sourdough take on a classic recipe that my son coined "meat donut" so many years ago.”
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My kids have always loved a breakfast braid. I originally made it with ham, bacon, egg and cheese. It was one of their childhood favorites. Before my sourdough days, I had always made it with crescent roll dough from the tube. As they grew older, I made sausage versions, pulled pork versions, etc. Recently, when I got the request for it again, I decided to make it with sourdough. My son was planning to eat it on the road which inspired the individual sized version. He was quite happy with how they turned out! "Mom, these are delicious!"
Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 4 egg pockets
Ingredients
For the Egg Pocket Dough:
135 g all-purpose flour, (1 cup + 1 tsp)
2 Tbsp sugar
1/2 tsp fine sea salt
114 g butter, cold (8 Tbsp)
125 g sourdough discard, (1/2 cup, inactive)
1 tsp white vinegar
For the Egg Mixture:
2 oz Cream Cheese
1/2 cup plant milk
4 eggs, divided (3 eggs + 1 yolk)
1/4 tsp Mama Nancy’s Seasoning Salt
1 tsp butter
For the Filling:
Crumbled Bacon
Egg Mixture
1 oz Cheddar Cheese, shredded
For the Egg Wash:
1 egg white, beaten
1 tsp water
Preparation Steps
1. For the Dough: In a medium-sized mixing bowl, whisk the flour, sugar and salt. Use a pastry cutter to cut the butter into the flour until it forms large crumbs.
2. Add the sourdough starter discard and vinegar to the mixture and use a fork to bring the dough together. Use your hands to bring the mixture into a cohesive ball and press into a rectangular shape. (Add a teaspoon of cold water if the mixture is too dry.)
3. Flatten the dough and smooth the edges. Wrap the dough in plastic wrap and let the dough chill in the fridge for at least one hour. (Up to 24 hours)
4. When you are ready to assemble and bake the egg pockets, preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper.
5. For the Egg Mixture: Place cream cheese and milk in a 1 QT bowl and microwave on high for 1 minute. Whisk until smooth.
6. Separate 1 egg, reserving the white for the egg wash. Add the yolk and remaining eggs to the cream cheese mixture. Add the Mama Nancy’s Seasoning and whisk to combine.
7. Melt the butter in a skillet over medium-low heat. Add the egg mixture; cook, stirring occasionally, until eggs are set but still very moist. Remove the pan from the heat.
8. Roll the dough into a rectangle, with a 1/8" thickness, on a lightly floured surface. Cut the dough into 4 long strips.
9. For the Filling: Top half of the dough with Crumbled Bacon, scrambled egg mixture and shredded cheddar cheese.
10. Cut the empty side of each dough section into 3 strips and braid it. Flop it over the top of the egg mixture and cheese. Seal the ends with a fork.
11. Brush the egg wash over the top of each egg pocket.
12. Place the egg pockets onto the baking sheet and bake for 25-30 minutes or until the crust is golden brown. Remove from the oven and transfer the baked egg pockets to a cooling rack.
NOTE
This is a sourdough version of my kids favorite breakfast - a ham, bacon, egg and cheese breakfast braid - "Meat Donut", as my oldest so affectionately named it when he was little. Although they are grown, it’s still a popular request, so I created an individually-sized sourdough version we call egg pockets.
*This is a Sourdough Living original recipe.
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