Some Christmas traditions are born of necessity, others of whimsy. This savory breakfast/brunch wreath falls firmly in the latter category β a dish that transforms simple puff pastry and breakfast staples into something uniquely festive. When you pull it from the oven, an edible wreath emerges that’s perfectly at home among the holiday decorations.
The combination of creamy scrambled eggs, tangy goat cheese, and sweet caramelized onion jam wrapped in flaky puff pastry offers sophisticated flavors that elevate this beyond-standard breakfast fare. Yet it’s unfussy enough to prepare while still in your Christmas pajamas, letting you focus on the joy of the morning rather than complex cooking techniques. Crafty kids likely would enjoy the assembly part of this as well.
Make the onion jam ahead or purchase some at the store (I highly recommend the smoked onion jam by Blackberry Farm). This stunning centerpiece comes together quickly β and you can make it, set it aside, and then place it in the oven an hour later if you have people coming over for brunch. The wreath shape isn’t just for show β it makes sharing easy, with everyone able to pull off their own perfect portion.
You could prep this before anyone comes over (maybe an hour before) and then pop it in the oven. It will be oohed and ahhed over 20 minutes later.
This goes particularly well with fruit or a simple greens salad with a shallot vinaigrette.
Here are step-by-step pictorial instructions, which I don’t typically do. But, in this case, it’s super helpful:
1) Roll out the pastry sheet until it’s large enough to trace a 12-inch plate. Remove excess dough.
2) Lightly trace a 6-inch bowl. 3) Cut the inner circle into “pie pieces.” 4) Layer ingredients in the outer ring. 5) Fold the “pie pieces” back and under the pastry ring. 6) Brush with egg wash. 7) Sprinkle with Maldon salt. 8) Bake at 400 degrees for 20 minutes. Important tip: Place the 12-inch pastry circle on parchment paper atop a cookie sheet before starting. This ensures your wreath maintains its shape better than transferring it later (like I unfortunately did as I was distracted when making this and had to transfer it later, which was difficult). Image: Liza Graves
Christmas Morning Brunch Puff Pastry Ring with Eggs and Goat Cheese
Equipment
- 1 Rolling Pin (use a wine bottle in a pinch)
- 1 cookie sheet
- parchment paper
- skillet
Ingredients
- 1 sheet puff pastry, thawed
- 4 large eggs
- 2 tbsp heavy cream
- Salt and pepper, to taste (1/4 tsp salt and 1/8 tsp pepper for eggs, plus more for finishing)
- 1 tbsp butter
- 1/2 cup caramelized onion jam
- 3 oz goat cheese, crumbled
- 1/4 cup spinach, sliced into ribbons
- 3 slices bacon, chopped
- 1 egg, beaten (for egg wash)
- Maldon salt, for topping
- 1 tbsp chopped fresh herbs (chives, parsley, or dill, for garnish)
Carmelized Onion Jam (if you didn't buy pre-made)
- 1 large onion, thinly sliced
- 1 tbsp butter
- splash of balsamic vinegar
- 1 tsp sugar or honey
Instructions
- Preheat the Oven: Preheat your oven to 400Β°F (200Β°C). Line a baking sheet with parchment paper.
- Prepare the Puff Pastry: Roll out the puff pastry into a square or circle and cut into a large circle, using a 12-inch plate as a pattern. Use a 6-inch bowl to lightly trace a smaller circle in the center. Slice the inner circle into 8 "pie pieces" to create foldable flaps. NOTE: what I always forget to do, but highly recommend, is to immediately transfer this to a cookie sheet lined with parchment paper. This MUCH easier than trying ot transfer it later.
- Scramble the Eggs: Whisk 4 eggs with 2 tbsp cream, 1/4 tsp salt, and 1/8 tsp pepper. Melt 1 tbsp butter in a non-stick pan over medium heat. Add the eggs and cook gently, stirring frequently, until soft and slightly underdone (they will finish in the oven).
- Assemble the Ring: Spread a thin, even layer of caramelized onion jam around the outer ring of the puff pastry. Add the scrambled eggs on top of the jam. Layer with the sliced spinach, crumbled bacon, and 2 oz goat cheese. Carefully fold the inner pastry flaps over the filling, tucking them underneath.
- Finish and Bake: Brush the pastry with the beaten egg wash. Sprinkle a pinch of Maldon salt flakes evenly across the top for flavor and crunch. Bake for 20β25 minutes, or until the pastry is golden and puffed.
- Garnish and Serve: Let the pastry cool for a couple of minutes. Sprinkle with fresh herbs for brightness. Slice and serve warm.
Caramelized Onion Jam
- To make quick caramelized onion jam, cook 1 large thinly sliced onion in 1 tbsp butter over low heat for 20β25 minutes until golden and jammy. Add a splash of balsamic vinegar and 1 tsp sugar or honey at the end.
Nutrition
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And, speaking of wreaths, as you think beyond Christmas and want a winter craft project, this DIY Winter Wreath is a fun one from our archives.
