Ingredients:

  • 1 sheet (250 g) all-butter puff pastry, thawed
  • 1 large egg, beaten with 1 tsp water (egg wash)
  • Pinch of flaky sea salt
  • 6 large eggs
  • 30 g unsalted butter
  • 1.5 g fine sea salt
  • 0.5 g freshly ground black pepper
  • 115 g Brie, rind removed and cut into small pieces
  • 45 ml heavy cream
  • 60 g baby spinach, lightly wilted and squeezed dry
  • 55 g thinly sliced beef bresaola
  • 4 g finely chopped chives

Instructions:

  1. Heat the oven to 400°F (200°C) with a rack in the center.
  2. Unfold the thawed pastry on a lightly floured surface. Cut it into 12 rectangles, about 3 x 2¼ in (7.5 x 5.5 cm) each.
  3. Brush the tops with egg wash, sprinkle with a few flakes of flaky sea salt, and prick each piece 3 or 4 times with a fork.
  4. Arrange the rectangles on a parchment-lined baking sheet. Lay parchment over them, set a second baking sheet on top, and bake for 8 minutes.
  5. Remove the top sheet and parchment. Bake 6 to 8 more minutes, until deep golden and crisp to the touch.
  6. Cool the pastry on a rack until firm and dry with no soft spots. Cool completely before layering.
  7. Whisk the eggs with the fine sea salt and pepper until no streaks of white remain.
  8. Melt the butter in a nonstick skillet over low heat. Pour in the eggs.
  9. Stir gently with a silicone spatula, pushing the curds around slowly, for 3 to 4 minutes. Remove from the heat while the eggs still look glossy, soft, and slightly wet.
  10. Lightly wilt the spinach, then squeeze it dry.
  11. Warm the cream in a small saucepan over low heat until small bubbles form around the edges.
  12. Add the Brie pieces and whisk constantly for about 2 minutes, until smooth and spreadable. If the mixture looks grainy, remove it from the heat and keep whisking until smooth.
  13. Place 4 pastry rectangles on a clean sheet of parchment. These are the bases. Spread about 2 tablespoons of the soft-scrambled eggs on each base, then top with a thin layer of brie cream.
  14. Add a second pastry rectangle to each stack. Sprinkle with spinach and bresaola, add a little more egg, and spread lightly with brie cream.
  15. Finish each stack with a third pastry rectangle. Press very gently so the layers stay separate. Reserve any remaining egg and brie cream for serving.
  16. Reduce the oven to 375°F (190°C). Bake the stacks for 6 to 8 minutes, until the center of the egg filling reaches 160°F (71°C) on an instant-read thermometer and the brie is soft and melted.
  17. Rest the stacks for 5 minutes so the cream and eggs set enough to hold their shape.
  18. Sprinkle with the chives and serve warm.