Natasha Kwan’s
Breakfast Braid
SERVES 6–9
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“I’m not a fan of decadent food,” begins Kwan, co-owner of Frida’s and Diego’s. “I prefer to stay away from butter, but many moons ago, a friend brought over a brie-stuffed pastry and it was amazing.” Kwan filed it away in her head and, when a catering order needed something special, pulled out this breakfast braid. She started whipping them up for such occasions as bridal and baby showers in addition to big holidays like Easter and Christmas. “There’s something amazing about the flakiness of the exterior and savory insides that make these so wonderful on special occasions,” she says. Looking at the design, you might be intimidated. But never fear, Kwan says: “It’s much easier than one would think.” At Frida’s, Kwan works with area farmers and suppliers; that’s why, for this recipe, she advises using a puff pastry with clean ingredients, local eggs, and Penzeys’ Fox Point seasoning, made with shallots, chives, garlic, onion, and green peppercorn.
8 spears of asparagus, trimmed and cut on the bias into ¼-inch pieces
½ large red bell pepper, diced
¼ yellow onion, diced
1 clove garlic, minced
5 large eggs, divided
All-purpose flour for rolling
1 package Dufour puff pastry (available at Whole Foods), defrosted
2 oz. white cheddar
4 oz. goat cheese
½ tsp. Penzeys’ Fox Point seasoning
2 oz. shredded Parmesan
1. Preheat the oven to 375° F. In a large skillet over medium heat, dry-sauté the asparagus, bell pepper, onion, and garlic, 2–3 minutes. They should remain al dente. Set aside and let cool to room temperature.
2. In a medium bowl, whisk four of the eggs. In a medium skillet over medium-low heat, soft-scramble the eggs. Set aside and let cool to room temperature. In a large bowl, gently toss the vegetables and eggs together.
3. Sprinkle some flour on a clean work surface and roll out the puff pastry to a 15-by-10-inch rectangle. Beginning 3 inches from the top of the pastry, make 1½-inch diagonal cuts on each long side of the pastry. Leave about 6 inches of pastry intact in the center.
4. Layer the white cheddar, vegetable-and-egg mixture, goat cheese, Fox Point seasoning, and Parmesan cheese in the center of the pastry. Starting at the top of the pastry, braid the pastry by bringing one strip over the filling and to the center of the pastry, followed by the other side’s corresponding strip. Repeat until all the strips have been braided.
5. Transfer the braid to a parchment-lined baking sheet and refrigerate for 15–20 minutes.
6. In a small bowl, whisk together the remaining egg and 1 Tbsp. water. Using a pastry brush, brush the egg wash over the chilled braid.
7. Bake the braid for 25–30 minutes, until the braid is lifted, brown, and crispy. Serve warm.
BREAKFAST COCKTAIL
Cold Brew Old-Fashioned
The bitter-sweetness of the cold-brew coffee tempers the richness of the puff pastry. Chocolatey cold brew tastes great with creamy cheese and vegetables. In a glass, combine ice, 3 oz. cold-brew coffee, 1 oz. Bourbon, .5 oz. simple syrup, and 4 dashes of orange bitters. Strain into an ice-filled rocks glass. —Tim Wiggins, On Point Hospitality
