Breakfast Wellington made with sausage meat, bacon, mushrooms, eggs and tomatoes, an exquisite dish for special occasions or just a fine breakfast or brunch whenever you feel like pampering your taste buds.The puff pastry is golden and flaky, and the roll is baked to perfection.
Preheat the oven to 180 degrees Celsius (350 Fahrenheit).
Unroll the puff pastry, and spread the sausage meat over half of the pastry.
Top with the cooked bacon slices, mushrooms, boiled eggs and tomatoes.
Roll the other half of the pastry over, making sure the edges are sealed well.
Brush with beaten egg, and use a sharp knife to cut lines across the pastry.
Bake for 30 minutes or until the pastry is golden.
I prefer baking the bacon - less mess, and everything is ready at the same time- arrange the bacon slices on a baking tray, and pop them in the preheated oven at 200 degrees Celsius (390 Fahrenheit) for about 20 minutes or until they have the desired colour.
For the mushrooms - add some butter or olive oil in a pan, add the chops mushrooms (add some garlic too if you like), season well with salt, pepper and cook until the water is evaporated. Any kind of mushrooms would do.
Have the boiled eggs cold, and slice them up.