I absolutely love making this and my son loves eating it particularly because it is a tear and share kind of meal. It also makes for quite an impressive addition at the breakfast table. I guess the one disclaimer I would give is that the pastry may be a bit challenging but if you buy ready made pastry then you will be ok.
I was inspired by google with this recipe. I had loads of leftover pastry so I went onto google to look for breakfast recipe ideas with which I could use the pastry and the breakfast crescent caught my eye.
Makes 1 ring
1 pack puff pastry
4 eggs, beaten
5 sausages, skinned and cut into chunks
4 chopped spring onions
1/4 cup milk
1/2 cup grated cheddar cheese
Salt and pepper to taste
Put some oil into a pan on a medium heat and add your sausages. As they cook, add your eggs, spring onion, milk salt and pepper to a bowl and mix well. Once the sausages are cooked, pour in the egg mix and make a soft scrambled egg. Take the cooked eggs off the heat and set aside.
Now for the tricky part. Roll out your puff pastry into a rectangle about 1 to 2 mm thick and cut it into isosceles triangles. (this is the triangle you learnt about in primary school that had 2 long sides and one short one) You'll need about 8 pieces and don't cut the triangles too thin; the shortest end should be about 3 to 4cm long.
Once you have your pieces, put some baking parchment of our baking tray and pre -heat your oven to 180°C. Lay the short ends in a circle slightly overlapping each other so it forms a ring. Scoop your egg mix onto the base of the ring spreading it all round. Top it with the grated cheese then fold the tip of the triangle over the egg and tuck it in slightly so it doesn't come apart.
Use the last beaten egg to brush over the top of the pastry. Place it in the oven on the middle shelf for 10 to 15 minutes or until the pastry is golden brown. You can serve this with a dipping sauce or eat is as it is.......just break a piece off with your hands and dig in.