Mouth Watering Breakfast Vol au Vents

Andy Anderson !


Here in the States, Vol au Vents were all the rage at cocktail parties in the 70’s. Today, although they are still popular across the pond, here they have been quietly buried and forgotten.

I thought I would resurrect this party classic and put a new spin on it, by serving it for breakfast.

So, you ready… Let’s get into the kitchen.

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15 Min
25 Min



1 sheet(s)
1 puff pastry sheet, thawed, but still nice and cold
1 large


1 large
1 slice
slab bacon, cooked and crumbled
1 Tbsp
sweet butter, unsalted (clarified, if possible)
1 Tbsp
sour cream
1 Tbsp
heavy cream
salt, kosher variety, to taste
black pepper, freshly ground, to taste
1 tsp
fresh chives, chopped
1 Tbsp
sharp cheddar cheese, freshly grated


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2Gather your ingredients.

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3Thaw out a piece of puff pastry.

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4Chef’s Note: It should still be nice and cold, but unfrozen.

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5Cut the pastry sheet into equal squares.

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6Chef’s Note: We are going to use three layers for each Vol au Vent, so ideally you should have 3, 6, 9, etc., squares.

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7Chef’s Note: These don’t have to be squares; you could use cookie or biscuit cutters to make them. Since most Vol au Vents are rounds, I choose to make mine square (I’m such a rebel).

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8Whisk the egg with a just a touch of water.

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9Brush both sides of the puff pastries.

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10Create nice stacks of three per Vol au Vent.

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11Using a cutting device, cut through the first layer of each Vol au Vent.

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12Chef’s Tip: You could use most anything… including a small drinking glass.

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13Place them into the refrigerator.

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14Place a rack in the middle position, and preheat the oven to 350f (176c).

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15Put the Vol au Vents on a parchment-lined baking sheet.

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16Place into the preheated oven, and bake for 20 to 25 minutes, or until risen and golden brown.

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17Chef’s Tip: To achieve even baking, halfway through the baking time, rotate the baking sheet 180 degrees.

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18After they come out of the oven, remove the scored out section of the puff pastry, hollow out the interior, and reserve.

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20Gather your ingredients.

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21Chef’s Note: The portions listed for the ingredients will make one Vol au Vent.

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22Using a fork, mix together the egg, sour cream, and heavy cream. Then season with some salt & pepper, to taste.

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23Place a pan over medium heat.

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24After the pan has heated up, add the butter, and allow it to melt.

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25Chef’s Note: If you can use clarified butter, please do. It will not easily brown, and because there is no water in clarified butter, you won’t have to wait for the foaming to subside.

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26Add the egg to the pan.

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27Sprinkle in the crumbled bacon.

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28Use a spatula to slowly push the cooking eggs toward the center of the pan, and then tilt the pan to allow the uncooked eggs to move to the outer edges.

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29Repeat this process until you have nice large curds.

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30Chef’s Note: The eggs will continue to cook after they are removed from the heat. So, remove them when they are still a bit on the soft side.

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31Place a rack in the upper position, and set your oven to broil.

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32Spoon the eggs into the Vol au Vents.

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33Add the cheese to the top.

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34Place into the oven until the cheese melts, and starts to bubble, about 1 or 2 minutes.

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35Remove from the oven and sprinkle on the chives.

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36Serve while still nice and warm. Enjoy.

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37Keep the faith, and keep cooking.

About this Recipe

Course/Dish: Eggs, Other Appetizers
Main Ingredient: Bread
Regional Style: French
Dietary Needs: Low Fat, Kosher, Low Sodium, Soy Free
Other Tags: Quick & Easy, For Kids