For your next brunch, consider preparing Jacque Malouf’s bacon and egg flan with chives. It is a real show stopper on the brunch buffet, and as Chef Malouf says “heaven on a pastry base.”
Bacon and Egg Flan with Chives
All-purpose flour for dusting
10 ozs. ready-made puff pastry
9 – 12 quails’ eggs or 3 – 4 jumbo hens’ eggs (we like using 6 – 8 small Blue Egg eggs)
1/3 cup crème fraîche
small handful of long chives
7 strips bacon
freshly ground black pepper
Preheat the oven to 425°F. Lightly flour a work surface and roll the pastry out into a rectangle a little larger than a sheet of letter-sized paper. The reason for this is that the pastry edges will rise more evenly if cut to size rather than rolled. Transfer the pastry to a lightly oiled cookie sheet. Then, use a sharp knife to score a 1/2″ border inside the edge of the pastry. Prick the pastry inside the border with a fork – this will be the area that is covered with the toppings.
Whisk one egg lightly and use it to brush the pastry border. Smear the crème fraîche inside the pastry border, covering the whole rectangle evenly. Scatter half of the chive lengths on top and arrange the bacon strips side by side to cover the crème fraîche.
Bake for 12 minutes, then remove from the oven and place the cookie sheet on a flat surface. Randomly break the eggs on top of the bacon, then season with black pepper. Return the flan to the oven for three minutes or until the egg whites set. Gently transfer to a board or platter and scatter the remaining chives. Slice into large pieces and eat hot or warm.