VEGETABLE RECIPES FOR BRUNCH RECIPES

Steps:

• Heat a large non-stick skillet over medium heat. Cook the bacon until most of the fat is rendered, but the bacon is not completely crispy, 3 to 4 minutes per side. Remove from the heat and transfer the bacon to a paper towel-lined plate. Remove all of the bacon grease from the skillet, except for 1 tablespoon. In a medium bowl whisk together 5 eggs with salt and pepper. Return the skillet to medium heat and add the ham, bell pepper and red onion. Cook until the bell pepper is slightly softened, 4 to 5 minutes . Add the eggs to the pan and let cook for 1 minute. With a rubber spatula, push the cooked egg from the middle of the skillet to the edges, leaving the cooked eggs in large pieces. Continue to do this occasionally, for the next 4 minutes until the eggs are soft scrambled (still soft and a little bit wet). Remove the skillet from the heat and transfer the eggs to a plate.  Preheat the oven to 400°. Line a large baking sheet with parchment paper. Place the puff pastry square on a lightly floured cutting board. Roll the square into a rectangle 15-inches wide by 10-inches tall. Cut into 5 smaller rectangles (about 3-inches wide), then cut each rectangle in half into 2 long triangles. Place a small 4-inch bowl in the center of your prepared baking sheet. Arrange the triangles around the bowl in a circle, with the shortest sides towards the bowl and overlapping each triangle by about 1 inch. Remove the bowl to leave an opening in the center so it looks like a sun.  Cut the bacon in half and place the halves (lengthwise) at the base of each triangle. Sprinkle half the cheese over the bacon. Spoon the egg mixture over the cheese, then top with the remaining cheese.  Trim 2 inches from the points of the triangles. Fold the ends of the triangles over the top of the egg mixture and tuck under the dough to form a ring.  In a small bowl, whisk the remaining egg with 1 tablespoon of water. Brush all over the top of the puff pastry and sprinkle with sesame seeds. Bake until golden and puffed, 15 to 17 minutes. Let rest for 5 minutes, then carefully transfer the ring with a spatula to a cutting or serving board.