How to make
Crack the eggs into a bowl and add salt and black pepper. They are beaten with a wire whisk. Heat the fat and fry the eggs like scrambled eggs. Remove them from the heat and set them aside.
The puff pastry is cut lengthwise into two equal parts. One part is cut into four strips - about 1 cm wide, without being cut at the top, so that they can be woven into a quadruple braid.
The other part of the puff pastry at the end is spread with beaten egg or only egg white. Pour the scrambled eggs in the middle, spread them out and arrange the bacon strips on top, by slightly overlapping each other.
Sprinkle a handful of chopped basil, if necessary - as much salt as you like and sprinkle with freshly ground black pepper. The part of the dough, which is cut into strips, is woven into a square braid and placed, covered on the main dough. A boarder is formed with your fingers.
Spread it with egg and sprinkle it with black sesame seeds.
The savory pie is baked at 390°F (200°C) for about 20 minutes.
The savory pie with puff pastry and stuffing is very tasty.
Note: A simple but sumptuous recipe for a quick dinner and why not for a lunch. The recipe tolerates all kinds of options and fillings and you can add more chopped olives, you can use prosciutto or another type of good ham, but the important thing is to have scrambled eggs. They add fluffiness and juiciness to the filling. Mozzarella is a must.
Black sesame seeds - optional, can be sprinkled with raw peeled sesame seeds.
